Egg Hakka noodles is an easy weeknight meal and is an under 20 minutes Indo Chinese Egg noodles recipe. This can be called vegetable egg Hakka noodle recipe as along with egg, different vegetables like broccoli, carrot, spring onion, capsicum and mushrooms are added to make this delicious noodle street food style.
Egg Hakka Noodles at home is one of our favourite weekday dinner recipes. Why to go to restaurants to eat Indo Chinese noodles when you can make this delicious dish at home? Making Hakka noodles with egg is simple. Boil egg Hakka noodles packet and add them to stir fried vegetables and scrambled egg along with the sauces like soy sauce and green chili sauce. This delicious dish gets ready within few minutes.
What are Hakka noodles?
Hakka noodles is an Indo Chinese dish of stir-fried noodles. This is served in many Indian restaurants and is a popular street side Chinese food in India. Boiled noodles are stirred fried along with vegetables, sauces and meat like shrimps, chicken or pork.
In 18th century, Chinese people came to India and Hakka noodles were discovered. Along with this, the popular Indo Chinese cuisine was born as there was a fusion of Chinese cuisine and Indian spices.
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Egg Hakka noodles ingredients:
- Noodle packet: Use egg Hakka noodles packet in this recipe. I had used Ching’s egg Hakka noodles packet. You can use any type of Hakka noodles in this recipe.
- Vegetables: Spring onions, carrot, capsicum and broccoli are the vegetables used in this Indo-Chinese noodle recipe. I have also used mushrooms in this recipe. You may not add mushrooms if you don’t like it. You can add baby corn, green peas, French beans and cabbage in this noodle recipe.
- Sauces: Soy sauce and green chili sauce are the two sauces used in this Chinese noodle’s recipe.
- Garlic: Few garlic pods are minced and used in this recipe. What is an Indo Chinese recipe without garlic?
- Spice powder: Black pepper powder is the spice powder used in this recipe.
- Egg: Chicken eggs are used in this recipe to make egg Hakka noodles at home.
How to make Hakka noodles with egg?
- Boil 5-6 cups of water. Add Hakka noodles in the water when bubbles start appearing in it.
- Add 1 teaspoon oil and ¼ teaspoon salt to the noodles while boiling. Boil the noodles Al-dente. Using a strainer, drain the water. Pass running RO or clean water through the noodles on the strainer. Toss gently with a fork and keep it aside to dry.
- Crack open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and whisk well.
- In a wok/kadai, add oil and let it heat for 1 Minute. Add the egg mixture and spread it around by moving the wok in circular direction. Cook it for 2 minutes and then scramble it till it is cooked properly. Remove in a plate and keep aside.
- In the same kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.
- Fry garlic for few seconds and add the chopped spring onions and sauté for 2 minutes.
- Add capsicum, broccoli and carrot and sauté for 5 minutes.
- Add chopped mushrooms and mix well. Cover it for 10 minutes and let the mushrooms get cooked.
- Add the soy sauce, chili sauce and black pepper powder and mix well.
- Add the boiled noodles and toss.
- Add salt to taste and mix keeping in mind that salt was already added to noodles while boiling.
- Finally add the scrambled eggs and mix well.
- Garnish with spring onion greens.
Some more Indo-Chinese recipes:
What to serve with egg noodles?
Serve delicious Chinese starters like honey chili potatoes, gobi manchurian, paneer manchurian or mushroom chili with this Hakka noodles with egg recipe.
Children love noodles, so add vegetables of your choice to make the dish healthier. You can even add shredded chicken or shrimps. Make this dish and serve it for parties as a main dish. Your guests will love it.
Egg Hakka Noodles
Ingredients
- 1 packet hakka noodles
- 1/2 cup chopped spring onions
- 1 small carrot peeled and julienned
- 1/2 capsicum julienned
- ½ cup chopped broccoli florets
- 5 mushrooms chopped
- 1/2 tablespoon soy sauce
- 1 tablespoon green chili sauce
- 5-6 garlic pods finely chopped
- 1 tablespoon black pepper powder
- 1 tablespoon chopped spring onion greens for garnish
- 3 tablespoon oil
- Salt to taste
For the scrambled eggs:
- 2 eggs
- ½ teaspoon black pepper powder
- ¼ teaspoon salt
Instructions
- Boil 5-6 cups of water. Add hakka noodles in the water when bubbles start appearing in it.
- Add 1 teaspoon oil and ¼ teaspoon salt to the noodles while boiling. Boil the noodles Al-dente. Using a strainer, drain the water. Pass running RO or clean water through the noodles on the strainer. Toss gently with a fork and keep it aside to dry.
- Crack open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and whisk well.
- In a wok/kadai, add oil and let it heat for 1 Minute. Add the egg mixture and spread it around by moving the wok in circular direction. Cook it for 2 minutes and then scramble it till it is cooked properly. Remove in a plate and keep aside.
- In the same kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.
- Fry garlic for few seconds and add the chopped spring onions and sauté for 2 minutes.
- Add capsicum, broccoli and carrot and sauté for 5 minutes.
- Add chopped mushrooms and mix well. Cover it for 10 minutes and let the mushrooms get cooked.
- Add the soy sauce, chili sauce and black pepper powder and mix well.
- Add the boiled noodles and toss.
- Add salt to taste and mix keeping in mind that salt was already added to noodles while boiling.
- Finally add the scrambled eggs and mix well.
- Garnish with spring onion greens.
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Note: This post was published on 24th June 2016 and is republished.
Noodels looks so yummy