Crispy fried egg bites tossed in a tangy and savory Manchurian sauce with bell peppers and onions. A popular Indo-Chinese appetizer that's packed with flavor and ready in under 30 minutes.
A classic Indo-Chinese street food favorite! Quick stir-fried noodles tossed with crunchy vegetables and a savory, tangy sauce. Perfect for a weeknight dinner that comes together in under 30 minutes.
About Egg Manchurian Dry with Vegetable Hakka Noodles
Tangy Egg Manchurian Dry with savory Hakka Noodles - a protein-packed combo for an energy boost!
This indo_chinese dish is perfect for breakfast. With 817.8399999999999 calories and 25.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For the sauce, can use vegetable oil)
4 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, any color, cut into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp White Vinegar (Rice vinegar also works well)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare Eggs and Batter
Gently cut the hard-boiled and peeled eggs into quarters lengthwise, trying to keep the yolk intact.
In a mixing bowl, whisk together maida, corn starch, ginger-garlic paste, 0.5 tsp black pepper, and salt.
Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon but not overly thick.
2
Fry the Eggs
Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the top immediately.
Carefully dip each egg quarter into the batter, ensuring it's fully coated, and let any excess drip off.
Gently slide the battered eggs into the hot oil, frying in batches to avoid overcrowding the pan.
Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the fried eggs and place them on a wire rack or paper towel-lined plate to drain excess oil.
3
Sauté Aromatics and Vegetables
Heat sesame oil in a wok or large skillet over high heat.
Once the oil is shimmering, add the minced garlic, ginger, and slit green chillies. Stir-fry for 30-45 seconds until fragrant.
Add the cubed onions and capsicum. Continue to stir-fry on high heat for 1-2 minutes. The vegetables should be slightly tender but still retain a noticeable crunch.
4
Prepare Sauce and Combine
Reduce the heat to low. Add the soy sauce, red chilli sauce, tomato ketchup, vinegar, and the remaining 0.25 tsp black pepper to the wok. Stir everything together quickly.
Immediately add the crispy fried egg pieces to the sauce.
Gently toss everything for about 1 minute until the fried eggs are evenly coated with the glossy sauce.
Turn off the heat to prevent the eggs from becoming soggy.
5
Garnish and Serve
Transfer the Egg Manchurian Dry to a serving platter.
Garnish generously with freshly chopped spring onion greens.
Serve immediately while it's hot and crispy.
366cal
9gprotein
48gcarbs
16gfat
Ingredients
200 g hakka noodles (or any other wheat noodles)
2 l water (for boiling noodles)
0.5 tsp salt (for sauce, or to taste)
1 tbsp oil (for tossing cooked noodles)
3 tbsp sesame oil (or any neutral vegetable oil)
6 cloves garlic (finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 pcs capsicum (medium, any color, julienned)
1.5 cup cabbage (shredded)
0.25 cup spring onion greens (chopped, for garnish)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce (like Sriracha)
1 tbsp white vinegar
0.5 tsp white pepper powder
0.5 tsp sugar (to balance flavors)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot and add 1 tsp of salt. Add the Hakka noodles and cook according to package directions (usually 3-5 minutes) until al dente. Drain immediately in a colander, rinse with cold water to stop cooking, and toss with 1 tbsp of oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, white pepper powder, 0.5 tsp salt, and sugar until well combined. Set aside.
3
Heat sesame oil in a large wok or pan over high heat. Add the minced ginger, garlic, and slit green chilies, and sauté for 30 seconds until fragrant. Add the sliced onions and sauté for 1 minute until slightly translucent. Add the julienned carrots and capsicum and stir-fry for 2 minutes. Finally, add the shredded cabbage and stir-fry for another minute until the vegetables are cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce over them. Using two spatulas or tongs, gently toss everything on high heat for 1-2 minutes until well-coated. Add most of the chopped spring onion greens and give it a final toss.
5
Transfer the noodles to a serving platter, garnish with the remaining spring onion greens, and serve immediately while hot.
