A quick and spicy egg dish made with hard-boiled eggs tossed in a fragrant masala of garlic, onions, and classic Indian spices. Perfect for a simple weeknight meal with rotis or rice.
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Aromatic garlic egg with protein-packed egg Hakka noodles. Perfectly spiced and quick to make!
This indo_chinese dish is perfect for lunch. With 651.5999999999999 calories and 26.47g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Salt (adjust to taste)
0.25 cup Water
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Hard-Boiled Eggs
Place the eggs in a saucepan and cover them with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Carefully drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Once cooled, peel the eggs and slice them in half lengthwise. Set aside.
2
Sauté Aromatics and Build the Masala Base
Heat oil in a wide, heavy-bottomed pan over medium heat.
Add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the chopped garlic, grated ginger, and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears and the garlic is fragrant.
3
Cook the Masala
Add the chopped tomatoes to the pan and cook for 5-6 minutes, stirring occasionally, until they break down and become mushy.
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and salt. Stir continuously for 1 minute to cook the spices without burning them.
You will notice the oil starting to separate from the masala, which indicates it's well-cooked.
4
Combine Eggs with Masala
Pour in 1/4 cup of water and stir to create a thick, coating consistency for the masala.
Gently place the halved eggs into the pan, yolk-side up, to prevent them from breaking.
Carefully spoon the masala over each egg half, ensuring they are well-coated.
Cover the pan and let it simmer on low heat for 2-3 minutes, allowing the eggs to absorb the flavors of the masala.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Gently toss one last time to combine.
Serve the Garlic Egg Fry hot with fresh rotis, chapatis, or as a side dish with dal and steamed rice.
364cal
12gprotein
45gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.
