Egg Hakka Noodles

Name: Egg Hakka Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g hakka noodles (dried, or fresh egg noodles); 0.5 tsp salt (for boiling noodles); 3 pcs egg (large, whisked with a pinch of salt); 2 tbsp oil (vegetable or sesame oil); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, sliced); 1 pcs carrot (medium, julienned); 1 pcs bell pepper (medium, thinly sliced); 0.5 cup cabbage (shredded); 1.5 tbsp soy sauce; 1 tsp vinegar (rice vinegar or white vinegar); 1 pinch black pepper (freshly ground); 3 tbsp spring onion (greens and whites separated, finely chopped)

RATING

4.4/5(135)

TASTE SCORE

9/10

Street-style Indo-Chinese egg noodles with a smoky wok char. Thin noodles tossed with fluffy scrambled eggs, crunchy vegetables, and a splash of soy-vinegar magic — ready in 20 minutes for a quick weeknight fix.

PREP

10m

COOK

10m

SERVES

1 CUP

344 cal

SERVINGS

METHOD · 5 STEPS

boil · ~8 min
Boil the noodles.
1.Bring a large pot of water to a rolling boil.
2.Add 0.5 tsp salt and the noodles. Cook 1 minute less than the package instructions.
3.Drain and rinse under cold water to stop cooking. Toss with a few drops of oil to prevent sticking.
TIPSlightly undercook the noodles — they finish cooking in the wok and stay firm.
fry · ~2 min
Scramble the eggs.
1.Whisk 3 eggs with a pinch of salt until frothy.
2.Heat 1 tsp oil in a wok over high heat. Pour in the eggs.
3.Scramble quickly for 30 seconds, breaking into small pieces. Remove and set aside.
TIPHigh heat and quick scrambling keep the eggs fluffy and prevent them from turning rubbery.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat the remaining oil in the same wok over high heat until smoking.
2.Add garlic, ginger, and green chilies. Sauté for 15 seconds until fragrant.
3.Add the white parts of spring onions and sliced onion. Stir-fry for 1 minute.
4.Add carrot, bell pepper, and cabbage. Toss on high heat for 2 minutes — vegetables should stay crunchy.
saute · ~2 min
Toss noodles with sauces and eggs.
1.Add the boiled noodles to the wok. Toss vigorously to combine.
2.Pour soy sauce and vinegar over the noodles. Add the pinch of black pepper and pinch of salt.
3.Add the scrambled eggs back. Toss everything together for 1 minute until well coated.
TIPUse two spatulas or toss the wok to mix — this prevents noodle breakage.
garnish
Finish with spring onion greens and serve hot.
Sprinkle the chopped spring onion greens on top. Serve immediately while the noodles are steaming hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the boiled noodles under cold water immediately to stop the cooking process and remove excess starch.
2
Always heat the wok until it starts smoking before adding oil to achieve the authentic smoky wok char.
3
Julienne the vegetables thinly so they cook quickly but remain crunchy in the high heat.
4
Toss noodles gently using two spatulas or chopsticks to avoid breaking them into small bits.
5
Add the soy sauce and vinegar only at the end so their flavors stay bright and don't burn off.
6
Cook the noodles for 1 minute less than package time — they will finish cooking when tossed in the hot wok.

RECIPE VARIATIONS

Adapt it for your goals.

chicken

Chicken

Thinly slice 150 g boneless chicken breast, marinate with 1 tsp soy sauce and pepper, stir-fry first until cooked, then remove before scrambling eggs. Adds protein for a heartier meal.

low oil

Low-oil

Use a non-stick pan and reduce oil to 1 tbsp total. Scramble eggs in a separate pan with minimal oil and stir-fry vegetables in just 1 tsp oil to cut fat without losing crunch.

jain

Jain

Omit garlic, ginger, and onion. Replace with asafoetida (hing) and use only carrot, bell pepper, and cabbage. Use tamari instead of soy sauce. Suitable for Jain dietary restrictions.

HEALTH BENEFITS