Egg Hakka Noodles Recipe
Egg Hakka Noodles is a delicious and vibrant Chinese-inspired dish that combines the goodness of vegetables and eggs, all tossed together in a savory mix of sauces and spices. This satisfying recipe is quick to prepare, making it an excellent option for both busy weeknights and casual gatherings. The tender noodles, enhanced by the crispness of fresh veggies and the richness of scrambled eggs, come together to form a truly irresistible meal. Whether you’re a beginner in the kitchen or an experienced home cook, Egg Hakka Noodles are easy to whip up and bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Veg Hakka Noodles | 1 pack |
| Spring Onion (Bulb & Greens) | 1/2 cup, chopped |
| Carrot (Gajjar) | 1, peeled and julienned |
| Green Bell Pepper (Capsicum) | 1/2, julienned |
| Broccoli | 1/2 cup, chopped into small florets |
| Button Mushrooms | 5, chopped |
| Soy Sauce | 1/2 tablespoon |
| Green Chilli Sauce | 1 tablespoon |
| Garlic | 6 cloves, finely chopped |
| Black Pepper Powder | 1 tablespoon |
| Spring Onion Greens (for garnish) | 1 tablespoon |
| Salt | To taste |
| Eggs | 2 whole eggs |
| Additional Black Pepper Powder | 1/2 teaspoon |
Instructions
Step 1: Preparing the Noodles
- Begin by boiling 5-6 cups of water in a large pot.
- Once the water comes to a boil, add the Veg Hakka Noodles along with 1 teaspoon of oil and a pinch of salt. Boil the noodles according to the instructions provided on the packaging, ensuring they are cooked al dente.
- After the noodles are cooked, drain the water using a strainer. Immediately rinse the noodles under cold running water to stop them from overcooking.
- Toss the noodles with a little oil to prevent them from sticking together. Set them aside.
Step 2: Scrambling the Eggs
- Crack the 2 eggs into a mixing bowl. Add a pinch of salt and black pepper powder. Beat the eggs well until the mixture is smooth.
- Heat 1 tablespoon of oil in a wok or large frying pan over medium heat. Once the oil is hot, pour in the egg mixture.
- Swirl the wok in a circular motion to spread the eggs evenly. Allow them to cook for about 2 minutes before scrambling them until they are fully cooked. Remove the scrambled eggs from the pan and set them aside.
Step 3: Stir-Frying the Vegetables
- In the same wok, add 2 tablespoons of oil. Once the oil is heated, add the finely chopped garlic and sauté for a few seconds until fragrant.
- Add the chopped spring onions, green bell pepper, broccoli, and carrot to the wok. Stir-fry the vegetables until they are tender-crisp, about 3-4 minutes.
- Add the chopped button mushrooms and cook, stirring frequently, until the mushrooms release their moisture and become tender.
- Once the vegetables are cooked, stir in the soy sauce and green chili sauce. Toss everything together to coat the veggies in the sauce.
- Sprinkle in the black pepper powder and mix well.
Step 4: Combining Noodles and Eggs
- Add the boiled noodles to the wok with the sautéed vegetables. Season with salt to taste and toss everything together, making sure the noodles are well-coated with the sauce and veggies.
- Add the scrambled eggs to the wok and gently stir to incorporate the eggs into the noodle and vegetable mixture.
- Continue tossing for another minute, ensuring everything is evenly mixed.
Step 5: Final Touch and Serving
- Turn off the heat. Transfer the Egg Hakka Noodles to a serving plate.
- Garnish with freshly chopped spring onion greens for a burst of color and flavor.
- Serve the Egg Hakka Noodles hot, and enjoy with your favorite side dishes, such as Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce, for a complete Chinese-style meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8g |
| Carbohydrates | 48g |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 150mg |
| Fiber | 4g |
| Sugars | 4g |
| Sodium | 800mg |
Cooking Tips and Variations
- Vegetable Substitutions: Feel free to swap out the vegetables based on availability. Zucchini, snap peas, or baby corn are excellent alternatives for a different twist.
- Protein Additions: You can add tofu or chicken to make this dish even heartier. Simply sauté the protein along with the vegetables.
- Spice Level: Adjust the heat by adding more or less green chili sauce, depending on your spice preference.
- Noodle Variations: While Hakka noodles are traditional for this dish, you can also use other types of noodles like egg noodles or even rice noodles for a slight variation in texture.
Why You’ll Love Egg Hakka Noodles
Egg Hakka Noodles are the perfect blend of savory flavors, tender noodles, and vibrant vegetables. The scramble of eggs adds a rich texture and depth of flavor, while the soy and chili sauces provide a perfect balance of umami and heat. This dish is simple to prepare yet incredibly satisfying, making it a great choice for any meal. Whether you enjoy it as a quick weeknight dinner or a comforting lunch, this recipe is sure to become a favorite in your culinary repertoire.
Enjoy your homemade Egg Hakka Noodles, and serve it alongside a refreshing side salad or your favorite Chinese appetizers to make it a complete meal!
Serve it with:
For a more complete and filling meal, pair Egg Hakka Noodles with Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce. This combination will give you a delicious mix of textures and flavors, from crispy veggies to tender noodles, all wrapped up in a bold, spicy sauce.
