Egg Hakka Noodles
If anyone asks me what's your favorite Cuisine, I would say it's Indo-Chinese. Am sure most of you love Indo-Chinese food and have at least one favorite Indo-Chinese restaurant in India that you wouldn’t miss going to. Hakka Noodles, my all time favorite dish from Indo-Chinese cuisine is easy to make and taste delicious. These noodles are tossed with veggies, scrambled egg and sauces on high flame to make this Indo-Chinese delicacy.
To boil Noodles
1/2 tbsp Oil to coat the noodles
Enough water to cook the noodles
1 pack Hakka noodles
To make Noodles
2 tbsp Cooking Oil
4 Garlic Cloves, minced
1/2 cup Onion, thinly sliced
1/4 cup Red peppers, thinly sliced
1/4 cup Yellow peppers, thinly sliced
1/4 cup Green peppers, thinly sliced
1/4 cup Cabbage, thinly sliced
3 Green Chilies, slit into half
1 tbsp Butter
2tbsp Soy sauce
1 tbsp Vinegar
1 tsp Chili garlic sauce
1/2 tsp Sugar
1/4 tsp Ajinomoto (optional)
1/2 tsp Black pepper, freshly grounded
Salt to taste
2 tbsp Spring Onions (Chopped)
Bring 6-8 cups of water to boil.
Add noodles and cook till al-dente as per the instructions on the package.
Drain and rinse the noodles in running cold water, so that the noodles stop cooking.
Once all the water is drained out, spread the noodles in a large plate, add oil, mix in and keep aside.
For the scrambled eggs, beat eggs, salt and pepper to taste in a medium bowl.
Heat butter in a saute pan, pour in the egg mixture. Cook it for 2 minutes and then scramble it till it is cooked properly. Remove to a plate and keep it aside.
Making Hakka Noodles
Heat Oil in a Wok.
Once the oil is hot, add garlic, green chilies and onions. Mix and cook until translucent, 1-2 minutes.
Add the red peppers, yellow peppers, green peppers and cabbage. Cook on high heat for 2-3 minutes.
Push veggies to the side, lower the heat and add soy sauce, vinegar, chili garlic sauce, sugar, Ajinomoto.
Toss the veggies to combine well with the sauce. Add in the salt and Black pepper.
Now add the cooked noodles and scrambled eggs. Mix well using pair of tongs.
Cook on high heat for a minute or so.
Turn off the heat and garnish with Spring onions.
Serve hot with spicy Chili oil or Chili Paneer.