Saturday, 24 December 2016

Egg Hakka Noodles / Egg Noodles (Indo Chinese Style)

Hakka noodles is one of the popular & favorite Indo Chinese recipe liked by all.  An addition of egg along with crunchy vegetables give the dish a good texture.

It is easy to get restaurant style noodles in your dinning table by yourself!

Though it tastes yummy as it is; you can also, try it along with Chilli Paneer, Gobi Manchurian, Chilli Mushroom, Chilli Chicken.


10 min
25 mins
Recipe for Egg Hakka Noodles
Recipe type: Main course
Cuisine: Indo - chinese
Serves: 2 to 3 (approximately)

Hakka Noodles - 1 pack
Eggs- 3
Carrot- 1 small 
( cut into strips)
Green capsicum - 1/2 
( cut into strips)
Cabbage -1 cup 
( cut into strips)
Onion-1(finely chopped)

Garlic-  5 to 6 cloves(finely chopped)
Spring onion - 1
Oil - 2 tbsp
Soy Sauce- 2 to 3 tsp

Chilli sauce - 1 to 2 tsp
Tomato sauce - 1 tsp(optional)
Pepper- 1 tsp
Salt - to taste


Add water and a tsp of oil in a pan and allow to boil.  Once it starts boiling, add the noodles to it and cook till it becomes soft but firm.  Once it is done; drain and keep aside.
Chop all the vegetables and keep it ready. Break the eggs in a bowl by adding salt and pepper. Beat well and keep aside.
Heat oil in a wide pan, add chopped onion and garlic.  Saute till the onion becomes translucent; but make sure not to burn the garlic.

Next add all the vegetables, salt and pepper;  stir fry for 2 to 3 minutes till it is cooked but crunchy in texture.
In the side of the same pan , pour the egg mixture and scramble it. Then mix it with the vegetables along with soya sauce, chilli suace, tomato sauce and pepper powder.  Give it a mix.
Then add the cooked noodles, spring onion and toss it well.
Serve hot!


You may increase or decrease the sauces, pepper powder and salt amount to suit your taste.

Soya sauce already has salt in it, so be cautious while adding salt.

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