Egg Hakka Noodles
Egg Hakka Noodles is a delicious Indo-Chinese dish that combines the goodness of eggs and the flavors of Hakka noodles, making it a perfect meal for any time of the day. Ingredients: Hakka noodles, Eggs, Mixed vegetables, Spring onion, Salt, Black pepper powder, Green chilli, Tomato sauce, Onion, Garlic, Soy sauce, Cooking oil
30min
Cook Time
4
Servings
Recipe
320 kCal
Recipe
1
Boil 200 grams of Hakka noodles in a large pot of water with a pinch of salt and a teaspoon of oil until they are cooked but still firm. Drain the noodles and rinse them with cold water to prevent them from sticking together. Set aside.
2
In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add 2 finely chopped garlic cloves and 1 finely chopped green chili, and sauté for a minute.
3
Add 1 finely chopped onion and 1/2 cup of chopped mixed vegetables (carrots, bell peppers, cabbage) to the pan. Stir-fry the vegetables for 3-4 minutes until they are slightly tender.
4
Push the vegetables to one side of the pan and crack 2 eggs into the empty space. Scramble the eggs until they are cooked, and then mix them with the vegetables.
5
Add the cooked Hakka noodles to the pan and toss everything together. Add 2 tablespoons of soy sauce, 1 tablespoon of tomato ketchup, and 1/2 teaspoon of black pepper powder. Mix well to ensure the noodles are evenly coated with the sauces and spices.
6
Garnish the Egg Hakka Noodles with 2 tablespoons of chopped spring onion greens and serve hot.
Nutrition
320
kCal
10 g
Protein
12 g
Fat
42 g
Carbs
200 g of Hakka Noodles
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125 g of Mixed Vegetables
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½ tsp of Black Pepper Powder
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1 Green Chilli
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1 tbsp of Tomato Sauce
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2 Garlic cloves
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3 tsp of Cooking Oil
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