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Spicy, savory noodles tossed with scrambled eggs, crisp vegetables, and a fiery Szechuan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and satisfying meal.
For 4 servings
Cook the noodles according to package directions in a large pot of boiling salted water until al dente (firm to the bite). Immediately drain and rinse thoroughly under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
In a small bowl, whisk together the Szechuan sauce, soy sauce, red chili sauce, rice vinegar, and sugar. Set this sauce mixture aside for later.
In another small bowl, whisk the eggs with a pinch of salt. Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble for 1-2 minutes until just cooked but still soft. Remove from the wok and set aside.
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 chilies. Stir-fry for 30 seconds until fragrant.
Add the sliced onion and stir-fry for 1 minute. Then, add the julienned carrots and capsicum, and continue to stir-fry for 2-3 minutes until they are tender-crisp. Finally, add the shredded cabbage and cook for another minute. The vegetables should remain crunchy.
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the top. Add the scrambled eggs, salt, and white pepper powder. Using two spatulas or tongs, toss everything together quickly on high heat for 1-2 minutes until the noodles are well-coated and heated through.
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Spicy, savory noodles tossed with scrambled eggs, crisp vegetables, and a fiery Szechuan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and satisfying meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 457.21 calories per serving with 16.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish with freshly chopped spring onion greens and serve immediately while hot.
Add 150g of thinly sliced chicken, shrimp, or paneer. Stir-fry the protein after the aromatics and before the vegetables until cooked through.
Omit the eggs and use firm tofu, scrambled or cubed and pan-fried. Ensure your noodles and sauces are egg-free and vegan-friendly.
Substitute the hakka noodles with flat rice noodles or any other gluten-free noodle variety. Use tamari instead of soy sauce.
The eggs provide high-quality protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.
This dish is loaded with vegetables like carrots, capsicum, and cabbage, which contribute essential vitamins, minerals, and dietary fiber, supporting good digestion and overall health.
The carbohydrates from the noodles provide a quick and efficient source of energy, making this a satisfying meal to refuel your body after a long day.
One serving of Egg Szechuan Noodles contains approximately 430-480 calories, depending on the specific brands of sauces and amount of oil used. It's a balanced meal with carbohydrates, protein, and fats.
It can be part of a healthy diet. It offers protein from eggs and fiber and vitamins from the vegetables. However, it can be high in sodium and fat due to the sauces and oil. To make it healthier, use low-sodium soy sauce, reduce the amount of oil, and increase the quantity of vegetables.
Yes, this dish is easily adaptable for a vegan diet. Simply omit the eggs. To add protein and substance, you can include pan-fried firm tofu, edamame, or extra vegetables like mushrooms and baby corn.
While Szechuan sauce provides the signature flavor, you can make a substitute. Mix a red chili paste (like Sambal Oelek) with a pinch of ground Szechuan peppercorns (if available), a little extra soy sauce, garlic, and a dash of sesame oil.
The key is to cook them until just al dente, not fully soft. Immediately after draining, rinse them thoroughly with cold water to wash off excess starch and stop the cooking. Tossing them with a teaspoon of oil creates a non-stick coating.
Stir-fried noodles are best enjoyed fresh. Reheating can make the noodles soft and the vegetables lose their crunch. However, you can prep all the components in advance: chop the vegetables, mix the sauce, and boil the noodles. This will make the final cooking process take less than 10 minutes.