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A classic Indo-Chinese street food favorite! Stir-fried noodles tossed with scrambled eggs, crisp vegetables, and a savory, tangy sauce. Ready in under 30 minutes, it's the perfect weeknight meal.
Cook the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the hakka noodles. Cook for 3-4 minutes or according to package instructions until al dente. Immediately drain in a colander and rinse under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
Prepare Sauce & Scramble Eggs: In a small bowl, whisk together the soy sauce, red chili sauce, green chili sauce, rice vinegar, and sugar. Set this sauce mixture aside. In another 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.
Stir-fry Aromatics and Vegetables: Heat the remaining 2 tbsp of oil in the same wok over high heat. Once the oil is shimmering, add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced onion and the white parts of the spring onions, and stir-fry for 1-2 minutes until translucent.
Continue Stir-frying: Add the julienned carrots and capsicum to the wok. Continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp. Finally, add the shredded cabbage and stir-fry for another minute. Do not overcook; the vegetables should remain crunchy.
Combine and Finish: Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the top. Add the scrambled eggs and the remaining black pepper. Using two spatulas or tongs, toss everything together quickly but gently for 2-3 minutes, ensuring the noodles and vegetables are well-coated with the sauce.
This recipe goes great with these complete meals
A classic Indo-Chinese street food favorite! Stir-fried noodles tossed with scrambled eggs, crisp vegetables, and a savory, tangy sauce. Ready in under 30 minutes, it's the perfect weeknight meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 404.61 calories per serving with 15.33g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve: Garnish generously with the green parts of the spring onions. Serve immediately while hot.
Add 150g of thinly sliced chicken, shrimp, or paneer. Stir-fry the protein after the aromatics until cooked through, then proceed with adding the vegetables.
For Schezwan Egg Chowmein, replace the red and green chili sauces with 2-3 tablespoons of Schezwan sauce. You can also add a few dried red chilies along with the garlic and ginger.
Increase the variety of vegetables by adding sliced mushrooms, baby corn, bean sprouts, or different colored bell peppers for more color and nutrients.
Substitute regular noodles with whole wheat noodles or soba (buckwheat) noodles for added fiber. You can also reduce the amount of oil and soy sauce.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy tissues.
The carbohydrates from the noodles offer a quick and efficient source of energy, making this a fulfilling meal to power you through your day.
The variety of vegetables like carrots, capsicum, and cabbage contributes essential vitamins (like Vitamin A and C), minerals, and dietary fiber, which supports overall health and digestion.
A typical serving of this Egg Chowmein (about 1.5 cups or 230g) contains approximately 380-420 calories, depending on the amount of oil and specific sauces used.
Egg Chowmein can be a balanced meal as it contains carbohydrates, protein from eggs, and vitamins from vegetables. However, it can be high in sodium from sauces and uses refined flour noodles. To make it healthier, you can use whole wheat noodles, load it with more vegetables, and use low-sodium soy sauce.
This usually happens for two reasons: overcooking the noodles or not rinsing them properly. Cook the noodles only until al dente, as they will cook more in the wok. Immediately rinsing them under cold water is crucial to stop the cooking and wash off excess starch that causes stickiness.
Yes, you can make it gluten-free by using gluten-free noodles (like rice noodles or quinoa noodles) and substituting regular soy sauce with tamari or a gluten-free soy sauce.
Chowmein is best served fresh and hot. Reheating can make the noodles soft and the vegetables lose their crunch. However, you can do all the prep work—chopping vegetables, making the sauce, and boiling the noodles—in advance to make the final cooking process quicker.
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