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A fiery and savory Indo-Chinese delight, featuring perfectly cooked noodles tossed with scrambled eggs, crisp vegetables, and a bold chili garlic sauce. This popular street-food classic is ready in under 30 minutes, making it a perfect weeknight meal.
For 4 servings
Cook the Noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook for 5-7 minutes or according to package directions until al dente. Drain immediately, rinse under cold running water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
Scramble the Eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper. Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Pour in the eggs and scramble for 1-2 minutes until just cooked. Remove from the wok and set aside.
Sauté Aromatics and Vegetables: Heat the remaining 2 tbsp of oil in the same wok over high heat until it shimmers. Add the chopped garlic, ginger, and slit green chillies. Stir-fry for 30 seconds until fragrant. Add the sliced onion and stir-fry for 1 minute. Add the sliced capsicum and julienned carrot, and continue to stir-fry for 2-3 minutes until they are crisp-tender.
Combine Sauces and Noodles: Reduce the heat to medium. Add the light soy sauce, red chili sauce, white vinegar, and tomato ketchup to the wok. Stir well to combine with the vegetables. Add the cooked noodles, salt, and black pepper powder. Using two spatulas or tongs, toss everything together quickly and gently for 1-2 minutes to coat the noodles evenly.
Final Toss and Serve: Add the scrambled eggs back into the wok. Toss for another minute until everything is well combined and heated through. Garnish with chopped spring onion greens and serve hot immediately.
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A fiery and savory Indo-Chinese delight, featuring perfectly cooked noodles tossed with scrambled eggs, crisp vegetables, and a bold chili garlic sauce. This popular street-food classic is ready in under 30 minutes, making it a perfect weeknight meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 406.37 calories per serving with 14.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 150g of boneless chicken strips, shrimp, or cubed firm tofu. Sauté the protein after the aromatics and before the vegetables until cooked through.
Incorporate other vegetables like shredded cabbage, sliced mushrooms, or baby corn. Add them along with the carrots and capsicum.
For a spicier version, increase the amount of red chili sauce or add finely chopped bird's eye chillies with the garlic. For a milder version, omit the green chillies.
For a different flavor, substitute red chili sauce with 1-2 tablespoons of Schezwan sauce to make Egg Schezwan Noodles.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The complex carbohydrates from the noodles provide a steady release of energy, making this a fulfilling meal that can keep you energized for hours.
The variety of vegetables like carrots, capsicum, and onions contribute essential nutrients including Vitamin A, Vitamin C, and antioxidants that support overall health.
Garlic, a key flavor component, contains allicin, a compound known for its potential immune-boosting, anti-inflammatory, and cardiovascular benefits.
One serving of Egg Chilli Garlic Noodles contains approximately 360-400 calories, depending on the specific ingredients and amount of oil used. It's a balanced meal with carbohydrates, protein, and fats.
It can be a part of a healthy diet. It provides protein from eggs and vitamins from vegetables. To make it healthier, you can use whole wheat noodles, increase the quantity of vegetables, and reduce the amount of oil and sodium (soy sauce).
Yes, you can make it gluten-free by substituting the wheat-based hakka noodles with rice noodles or other gluten-free pasta. Also, ensure you use a gluten-free soy sauce (tamari).
The key is to not overcook the noodles; they should be al dente. Immediately after draining, rinse them thoroughly with cold water to wash off excess starch and stop the cooking process. Tossing them with a little oil also helps prevent sticking.
Use a carbon steel wok on very high heat. Ensure the wok is smoking hot before adding oil. Cook in small batches to avoid overcrowding the pan, which lowers the temperature and steams the food instead of stir-frying it.
Yes, you can chop all the vegetables, prepare the sauce mixture, and even boil the noodles ahead of time. Store them in separate airtight containers in the refrigerator. This makes the final stir-frying process incredibly fast for a weeknight meal.