A fantastic vegetarian spin on a takeout favorite! Fluffy scrambled eggs are tossed in a bold, savory, and tangy Kung Pao sauce with crunchy peanuts and crisp bell peppers. A quick and satisfying Indo-Chinese meal.
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.
Tangy, perfectly spiced Kung Pao Egg with energy-giving Hakka Noodles. A protein-packed, soul-satisfying meal!
This indo_chinese dish is perfect for lunch. With 730.78 calories and 29.65g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 medium Red Onion (cut into 1-inch cubes)
1 cup Mixed Bell Peppers (red and green, cut into 1-inch cubes)
0.25 cup Roasted Peanuts (unsalted)
2 tbsp Spring Onion Greens (chopped, for garnish)
0.5 tsp Salt (to taste)
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Kung Pao Sauce
In a small bowl, combine the light soy sauce, rice vinegar, sugar, and cornstarch.
Whisk in the 1/4 cup of water until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
2
Cook the Eggs
In a separate medium bowl, crack the eggs. Add the salt and black pepper and whisk until well-beaten and slightly frothy.
Heat 1.5 tablespoons of oil in a wok or large non-stick skillet over medium-high heat.
Pour the whisked eggs into the hot wok. Let them set for about 20-30 seconds, then gently push the cooked portions from the edges toward the center, allowing uncooked egg to flow underneath.
Continue this process until you have large, fluffy curds that are just cooked through. Avoid overcooking.
Transfer the scrambled eggs to a plate and set aside.
3
Build the Stir-Fry Base
In the same wok, heat the remaining 1.5 tablespoons of oil over high heat until it shimmers.
Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly and become aromatic. Be careful not to burn them.
Add the chopped ginger and garlic and sauté for another 30 seconds until fragrant.
Toss in the cubed red onion and mixed bell peppers. Stir-fry for 2-3 minutes. The vegetables should be crisp-tender, not soft.
4
Combine and Finish
Give the prepared Kung Pao sauce a quick stir to recombine the cornstarch, then pour it into the wok with the vegetables.
Cook, stirring constantly, for 1-2 minutes until the sauce thickens, bubbles, and turns glossy.
Return the cooked eggs to the wok along with the roasted peanuts.
Gently toss everything together to coat the eggs and peanuts evenly in the sauce. Cook for one more minute to heat everything through.
5
Garnish and Serve
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately with steamed jasmine rice or noodles.
370cal
12gprotein
47gcarbs
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.
