Egg Hakka Noodles is a popular Indo-Chinese dish loved across the country. Packed with a variety of vegetables, it’s a healthy option that provides plenty of nutrients. It’s also a quick and easy dish to prepare, perfect when you're short on time. One of its biggest perks is that kids will happily eat the veggies without any complaints. You can also customise the dish by adding shredded chicken, prawns, or more eggs based on your preferences. This versatile dish is ideal for lunch, dinner, or even as an evening snack. If you want to surprise your kids with something tasty, here’s an easy Egg Hakka Noodles recipe from Hebbar's Kitchen to try.
How To Make Egg Hakka Noodles?
1) To prepare Egg Hakka Noodles, begin by bringing a large pot of water to a boil. Once the water is bubbling, add a pinch of salt and a teaspoon of oil to prevent the noodles from sticking. Next, add 200g of Hakka noodles to the boiling water, cooking them according to the package directions, which usually takes around 5-6 minutes. Be careful not to overcook them.
2) Afterwards, drain the noodles using a colander and rinse them with cold water to halt the cooking process. Drizzle a little oil on the noodles to keep them from clumping, then set them aside.
3) In a large wok or pan, heat one tablespoon of oil over medium heat. Break two eggs into the pan, add a pinch of salt, and scramble until fully cooked. Transfer the scrambled eggs to a separate dish and set aside.
4) Using the same wok, add another tablespoon of oil and heat it over medium-high heat. Once the oil is hot, add 2-3 finely chopped garlic cloves and a 1-inch piece of finely chopped ginger. Stir-fry for about 30 seconds until they become fragrant.
5) Next, add one thinly sliced onion and stir-fry it until it becomes soft and translucent. Turn the heat up and toss in thinly sliced vegetables like one julienned carrot, half a cup of shredded cabbage, and half a cup of sliced capsicum. Stir-fry the vegetables on high heat for about 2-3 minutes, making sure they stay crisp and don’t become too soft.
6) Lower the heat, then stir in two tablespoons of soy sauce, one tablespoon of green chili sauce, and one tablespoon of vinegar. For extra heat, you can add a tablespoon of red chili sauce if you prefer spicier noodles. Mix everything thoroughly so the sauces coat the vegetables evenly.
7) Carefully add the cooked noodles into the wok, mixing them gently with the vegetables and sauces so they’re evenly combined. Season the mixture with salt and half a teaspoon of black pepper, adjusting to your taste.
8) Finally, return the scrambled eggs to the wok and give the mixture a light toss for 1-2 minutes to ensure the eggs are evenly distributed. Garnish with chopped spring onions for added freshness and crunch. Your Egg Hakka Noodles are now ready to serve, perfect for lunch, dinner, or a filling evening snack.
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Credits: Freepik
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