Hakka noodles are one of the most well-known Indo-Chinese cuisines ordered in numerous Indian eateries and street food stalls.
What is Egg Hakka Noodles?
Egg Hakka noodles are an extremely popular Indo-Chinese food made from egg noodles, stir-fried with sauces and other vegetables. It is delicious and tastes great. an entire meal.
Indo-Chinese refers the combination that is Indian dishes in addition to Chinese cuisine. A mixture that combines Indian and Chinese cuisines and tastes.
Hakka Noodles arrived in India together with Chinese immigrants, who moved into India (Calcutta) to live a better living conditions around 250 years ago.
They also opened Chinese restaurant that offered Chinese food but the food was a perfect fit for their Indian customers.
In reality, the method of cooking was Chinese using Indian vegetables and spices. It is full of delicious flavor – sweet, spicy and sweet.
Recipe Features
Easy and quick to prepare –You can whip up this eggs noodles in less than 30-minutes.
It is easy to modify See the ingredients list below for alternatives to the ingredients. You can either add or leave out the ingredients to suit your preferences.
Ingredients
Eggs
Hakka noodles I’ve made take the use of eggs and Hakka noodles to make it. You can replace it with Vegetarian Hakka noodles egg noodles, Ramen and Instant noodles.
Vegetables — Bell pepper and cabbage, carrots onions, spring onions greens.
Ginger & Garlic – The basics in an Indo-Chinese cuisine.
Sauces – Soy sauce, tomato sauce along with rice wine vinegar. The sauce I have employed is hot and sweet tomato sauce. It provides the taste of a hot and sweet kickto the taste of the taste. You can also make it with regular tomato sauce. Or use Sriracha.
Flavorings – Salt and ground black pepper.
Cooking Tips
Cook noodles according to the directions on the packet. Insufficiently cooked or mushy noodles could ruin the whole dish. It is recommended to cook the noodles one minute shorter than the stated time. For instance, if the directions on the packet state to cook the noodles for 8 minutes, boil them in 7 minutes , and then drain the excess water.
Rinse the noodles with a colander. Then, rinse them in cold water. This will cease the process of cooking. Then add 1 tablespoon oil. This makes the noodles non-sticky.
Cut the vegetables thinly to cook them more quickly.
Don’t overcook the veggies. They should be soft , but retain a little crunch in the vegetables.
It is crucial to cook the Hakka noodles at a high temperature. This ensures that everything is cooked evenly, and that the vegetables and noodles are cooked to a crisp.
It is possible to add green chilies into the meal. I stayed clear of green chilies as I was making the dish for the kids.
The sauces, especially soy sauce contain salt in the sauces. Careful when adding salt to your recipe.
Chop the vegetables in advance and keep it in the fridge. It lasts for about 4-5 days. Cook noodles as well and keep it in the refrigerator. As needed, toss them with the spices and sauces. Hakka noodles will be ready in just five minutes.
How to Make Egg Hakka Noodles With Ease
Preparations
Cook 6-7 cups of water in a large saucepan.
Mix in salt, noodles.
Cook noodles according to the time instructions in the package. (image 1)
Then drain the noodles into colander. Rinse them by using cold water. Add 1 teaspoon oil and toss. Put the bowl aside. (image 2,3 and 4)
Chop the vegetables and set them aside.
Make sure you have all your ingredients ready prior to when you begin cooking.
Making the Hakka Noodles
In small bowl, mix 2 eggs, adding salt and pepper. Set aside. (image 1 and 2)
Make 2 tablespoons oil in a pan over medium-high temperature.
Incorporate the eggs into the pan. Make scrambled eggs. Transfer it to the plate. (image 3 and 4)
The same pan, you can add two teaspoons oil. Turn the heat up to high. Add ginger & garlic. Stir-fry until it is cooked for about 30 seconds. (image 5)
Add the onions, and cook until it becomes translucent. It could take up to a minute. (image 6)
Add the carrots, cabbage and bell peppers. Stir fry it in 3 mins. (image 7 and 8)
Then, add salt black pepper powder tomato sauce, soy sauce vinegar, scrambled eggs. (image 9)
Stir everything to mix thoroughly. (image 10)
Add cooked noodles. Mix it with the sauce and vegetables. (image 11)
In the end, add spring onion greens, mix and then remove from the the flame. (image 12)
Egg Hakka noodles are ready to be served. Serve hot and have a great time.
Storage Suggestions
Food leftovers can be transferred into an airtight container. Place food in your fridge. is good for two days.
To serve, sprinkle a little water on top and then warm it in the microwave.
Do not keep the food items in the freezer. The veggies will turn soggy when they are thawed.
Variations That You Can Try
Create vegetables Hakka noodles Do not add eggs to the recipe.
Create Chicken Hakka noodles. The chicken is marinated using eggs, salt, pepper along with soy sauce. Stir fry them on high heat until it is it is cooked. Place it on the plate. Continue the steps in step 4 for creating your Hakka noodles. In lieu of scrambled eggs (step 7.) add chicken that has been cooked to it.
Egg Hakka Egg noodles Indo-Chinese dishes
Egg Hakka noodles are among the most well-known Indo-Chinese meals served in a variety of Indian eateries and stands. They are a wonderful combination of noodles that are stir-fried along with eggs, sauces and vegetables. It’s delicious and an all-in-one meal.
CourseMain
CuisineIndo-Chinese
Prep Time: 10 minutes
Cook Time7 minutes
Total Time 17 minutes
4 people can eat.
Calories260kcal
AuthorPreeti
Ingredients
For scrambled eggs:
2 eggs
Salt to taste
1/2 1 tsp black pepper powder
2 tsp oil
To make noodles:
200- gram egg Hakka noodles or use Hakka noodles
salt
6 cups of water
To make egg Hakka noodles:
2 tsp oil
1 tsp finely chopped garlic
1/2 tsp finely chopped ginger
1 onion thinly cut
1/2 cup cabbage that has been shredded
1/4 cup carrots julienne
1 cup of red bell peppers thinly cut
A quarter cup bell of yellow peppers thinly sliced
A quarter cup of the green bell pepper is thinly cut
Salt to taste
1/2 tsp black pepper crushed
1 tbsp soy sauce
2 tbsp tomato sauce spicy
1 tsp rice wine vinegar
spring onion greens
Instructions
Preparations:
Bring 6-7 cups of water to boil in a large saucepan.
Sprinkle salt on noodles and add some.
Cook noodles according to the instructions in the package.
The noodles should be drained into the colander. Rinse them by using cold water. Add 1 tablespoon oil and toss. Put the bowl aside.
Chop the vegetables and set them aside.
Prepare all condiments and spices in the fridge before you begin cooking.
The making of Hakka noodles
Mix in a bowl two eggs, adding salt and pepper. Save it for later.
2. Tbsp oil to heat in a pan on medium-high temperature.
Add the mixture of eggs to the skillet. Make scrambled eggs. Place it on an utensil.
On the other skillet, pour 2 tablespoons of oil. Turn the heat up to high. Add ginger & garlic. Stir fry it for 30 seconds.
Add the onions, and cook until it becomes translucent. It can take between 1-2 minutes.
Include the cabbage, carrots and bell peppers. Stir fry it for 3 minutes.
Then, add salt, the powder of black pepper, as well as soy sauce vinegar, tomato sauce and scrambled eggs.
Mix everything together well.
Add cooked noodles. Mix it with the sauce as well as the vegetables.
Then add the spring onion greens, mix and then remove from the the heat.
Egg Hakka noodles are ready to be served. Serve hot and have a great time.
Notes
Cook noodles according to the directions provided on the packet. Insufficiently cooked or mushy noodles could cause the dish to be ruined. It is recommended to cook your noodles 1 minute shorter than the stated time. For instance, if directions on the package say to cook the noodles for 8 minutes, then cook for 7 minutes then drain off any excess water.
Rinse the noodles with a colander. Then, rinse them under cold water. This will end the process of cooking. Toss the noodles with 1 teaspoon oil. This keeps the noodles separated.
Cut the vegetables thinly to cook them faster.
Avoid overcooking the vegetables. They should be tender but maintain a crunch.
It is essential to cook the Hakka noodles at a high temperature. This ensures that everything is cooked evenly and that the vegetables retain their crunch.
Green chilies can be added in the recipe. I do not recommend green chilies with children.
The sauces, especially soy sauce contain salt in the sauces. Be careful when adding salt to your recipe.
Chop your vegetables ahead of time and then store it in the fridge. It lasts for about 4-5 days. Cook noodles as well and then store their contents in the fridge. If you need to use them, just throw them with the sauces and spices . Hakka noodles can be prepared in just five minutes.
If you’ve made this Egg Hakka Noodles recipe or any other recipe on the blog, then tell us how it went by leaving a comment below. We’d be delighted to hear from you.
