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A quintessential Indo-Chinese street food favorite! Savory stir-fried noodles tossed with fluffy scrambled eggs, crisp vegetables, and a tangy sauce blend. Perfect for a quick and satisfying weeknight meal.
Prepare the Noodles & Sauce: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the hakka noodles. Cook for 5-7 minutes or until al dente (cooked but still firm). 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. In a small bowl, whisk together the soy sauce, red chili sauce, white vinegar, and black pepper powder. Set this sauce mixture aside.
Sauté Aromatics & Vegetables: Heat the remaining vegetable oil in a large wok or skillet over high heat. Once the oil is shimmering, add the ginger-garlic paste and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and stir-fry for 2 minutes until they become translucent.
Stir-fry Hard Vegetables: Add the julienned carrots and sliced capsicum to the wok. Continue to stir-fry on high heat for 2-3 minutes. You want them to be tender yet crisp.
Cook Eggs & Cabbage: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space. Scramble them for 1-2 minutes until just cooked. Now, add the shredded cabbage and mix everything (eggs and all vegetables) together. Stir-fry for another minute.
Combine & Finish: Add the cooked noodles to the wok. Pour the prepared sauce mixture over the noodles. Using two spatulas or tongs, toss everything vigorously for 2-3 minutes on high heat, ensuring the noodles and vegetables are evenly coated with the sauce. Taste and add the remaining 1/2 tsp salt if needed.
Garnish & Serve: Turn off the heat. Garnish with freshly chopped spring onion greens, give it a final toss, and serve immediately while hot.
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A quintessential Indo-Chinese street food favorite! Savory stir-fried noodles tossed with fluffy scrambled eggs, crisp vegetables, and a tangy sauce blend. Perfect for a quick and satisfying weeknight meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 407.31 calories per serving with 15.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 150g of boneless chicken strips, shrimp, or paneer cubes. Sauté the protein after the aromatics and before the vegetables until cooked through.
Replace the red chili sauce with 1-2 tablespoons of Schezwan sauce for a fiery and garlicky flavor profile.
Incorporate other vegetables like mushrooms, baby corn, or bean sprouts. Add them along with the cabbage.
Omit the green chilies and red chili sauce. You can add a teaspoon of tomato ketchup for a slightly sweet and tangy flavor that kids love.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Loaded with vegetables like carrots, capsicum, and cabbage, this dish is a good source of essential vitamins, minerals, and dietary fiber, which aids digestion and promotes gut health.
The carbohydrates from the noodles offer a quick and accessible source of energy, making this a satisfying meal to refuel your body.
One serving of Muttai Noodles contains approximately 350-400 calories, depending on the amount of oil and specific sauces used. It's a balanced meal with carbohydrates, protein, and fats.
Muttai Noodles can be a part of a healthy diet. It's packed with protein from eggs and vitamins from a variety of vegetables. To make it healthier, you can increase the quantity of vegetables and use a minimal amount of oil.
The key is to not overcook the noodles initially. Cook them until just al dente. Immediately after draining, rinse them thoroughly under cold water to wash away excess starch. Finally, tossing them with a teaspoon of oil creates a non-stick coating.
Yes, you can easily make this gluten-free by substituting the hakka noodles with gluten-free rice noodles. Also, ensure you use a gluten-free soy sauce or tamari.
This recipe is very versatile! You can add sliced mushrooms, baby corn, bean sprouts, bell peppers of different colors, or even broccoli florets. Add them according to their cooking time.
Muttai Noodles is best enjoyed fresh and hot, right off the wok. Reheating can make the noodles a bit soft. However, you can do all the prep work (chopping veggies, boiling noodles, mixing sauce) in advance to make the final cooking process take less than 10 minutes.