Egg Schezwan Noodles

Instructions

1. 1

   Prepare the Noodles

   • Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt.
   • Add the Hakka noodles and cook according to package directions until al dente (usually 5-7 minutes). Do not overcook.
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process.
   • Toss the drained noodles with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
2. 2

   Scramble the Eggs

   • In a small bowl, whisk the eggs with a pinch of salt and pepper.
   • Heat 1 tbsp of sesame oil in a large wok or skillet over medium-high heat.
   • Pour in the beaten eggs and scramble them until just cooked through, about 1-2 minutes. Break them into small pieces.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
3. 3

   Stir-fry Aromatics and Vegetables

   • Add the remaining 2 tbsp of sesame oil to the same wok and heat over high heat until it's shimmering.
   • Add the chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the sliced onion and stir-fry for 1 minute until it becomes translucent.
   • Add the julienned carrot, sliced capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be crisp-tender, not soft.
4. 4

   Combine and Finish

   • Reduce the heat to medium. Add the Schezwan sauce, light soy sauce, and rice vinegar to the vegetables. Stir well to combine.
   • Add the cooked noodles to the wok. Using tongs or two spatulas, toss everything together gently for 1-2 minutes, ensuring the noodles are evenly coated with the sauce.
   • Add the scrambled eggs and black pepper powder back into the wok. Give it a final toss to distribute everything evenly.
   • Taste and adjust salt if necessary.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with chopped spring onion greens.
   • Serve hot immediately for the best texture and flavor.