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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

Servings

Recipe

320 kCal

Recipe

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.

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.

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.

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.

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.

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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½ tsp of Black Pepper Powder

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