Muttai Noodles

Name: Muttai Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g noodles (hakka or egg noodles, plain); 1 tsp salt (for boiling water); 3 pcs egg (beaten with a pinch of salt); 2 tbsp oil; 5 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, thinly sliced); 0.5 cup carrot (julienned); 0.5 cup bell pepper (capsicum, sliced thin); 0.5 cup cabbage (shredded); 1 tbsp soy sauce; 1 tsp red chili sauce; 1 tsp white vinegar; 1 pinch black pepper (freshly crushed); 2 tbsp spring onion (greens, finely chopped, for garnish)

RATING

4.5/5(137)

TASTE SCORE

9/10

Quick, spicy street-style noodles tossed with scrambled eggs, crunchy vegetables, and a hit of soy and chili. This Indo-Chinese classic comes together in one pan in under 20 minutes, making it the ultimate weeknight comfort fix.

PREP

10m

COOK

10m

SERVES

1 CUP

386 cal

SERVINGS

METHOD · 6 STEPS

prep · ~7 min
Boil the noodles.
Bring a large pot of water to a rolling boil. Add salt and cook the noodles until just al dente, about 1 minute less than package instructions. Drain and rinse under cold water to stop cooking. Toss with a few drops of oil to prevent sticking and set aside.
TIPSlightly undercook the noodles — they'll finish cooking in the wok and stay nice and springy.
fry · ~2 min
Scramble the eggs.
1.Heat 1 tablespoon oil in the wok over high heat until shimmering.
2.Pour in the beaten eggs and let them set for 10 seconds.
3.Scramble quickly, breaking into large soft curds, then transfer to a plate.
TIPTake the eggs out while they're still slightly wet — they'll finish cooking from residual heat and stay tender.
saute · ~3 min
Stir-fry the aromatics.
1.Add the remaining 1 tablespoon oil to the same wok over high heat.
2.Toss in the chopped garlic, ginger, and slit green chilies.
3.Fry for 30 seconds until fragrant, then add the sliced onion.
4.Cook and toss until the onion softens and the edges start to brown, about 2 minutes.
saute · ~2 min
Cook the vegetables.
1.Add the julienned carrot, sliced bell pepper, and shredded cabbage.
2.Stir-fry on high heat for 2 minutes, tossing constantly so they stay crisp yet tender.
3.Vegetables should still have a bite — don't let them turn soft or watery.
mix · ~2 min
Toss everything together.
1.Add the boiled noodles and scrambled eggs to the wok.
2.Pour in soy sauce, red chili sauce, and white vinegar.
3.Season with black pepper and a pinch of salt.
4.Toss everything vigorously on high heat for 2 minutes until the noodles are well coated and heated through.
TIPUse tongs or two spatulas to lift and toss the noodles — this coats them evenly without breaking them.
garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving plate, scatter generously with chopped spring onion greens, and eat immediately.

PRO TIPS

What to keep in mind.

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

1
Cook the noodles al dente (1 minute less than package time) so they stay springy after stir-frying.
2
Use a well-seasoned wok or cast-iron pan over high heat for proper wok hei (charred, smoky flavor).
3
Scramble the eggs until just set and remove them immediately — carryover cooking keeps them tender.
4
Julienne carrots and bell peppers thinly so they cook in 2 minutes without becoming watery.
5
Toss noodles with tongs or two spatulas to coat evenly without tearing the strands.
6
Add vinegar at the very end for a bright, tangy finish that cuts through the richness of the eggs.

RECIPE VARIATIONS

Adapt it for your goals.

chicken muttai noodles

Chicken muttai noodles

Add 150g thinly sliced chicken breast to the wok after the aromatics and stir-fry until cooked through before adding vegetables — perfect for a heartier protein-packed meal.

vegan muttai noodles

Vegan muttai noodles

Swap eggs for 200g cubed firm tofu (tossed in a little soy sauce and cornstarch) and scramble it in the wok — delivers a similar soft, protein-rich texture without animal products.

low oil muttai noodles

Low-oil muttai noodles

Use only 1 tablespoon oil total, boil noodles with a teaspoon of oil in the water, and use a non-stick pan to reduce fat while retaining the stir-fry texture.

jain muttai noodles

Jain muttai noodles

Omit eggs, garlic, and onion; replace with extra vegetables (like green beans, corn kernels, and zucchini), and season with asafoetida and ginger — makes it Jain-friendly without sacrificing crunch.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein from Eggs

Three large eggs provide around 18g of complete protein, supporting muscle repair and keeping you full longer.

✓

Vitamin A from Carrots

Carrots are loaded with beta-carotene, a precursor to vitamin A, which supports healthy vision and immune function.

✓

Vitamin C from Bell Peppers

Bell peppers add a generous dose of vitamin C, which aids collagen production and iron absorption from the other veggies.

✓

Antioxidants from Cabbage

Cabbage contains sulforaphane and other antioxidants that help reduce inflammation and support overall cellular health.

✓

Ginger for Digestion

Fresh ginger stimulates digestion and adds a gentle warmth to the dish, making it easier to digest heavier noodles.

QUESTIONS?

Frequently asked questions

Hakka or plain egg noodles work best, but you can substitute with ramen noodles, udon, or even cooked spaghetti — just adjust the cooking time to keep them al dente.