Egg Hakka Noodles Recipe by Archana’s Kitchen

  • To begin making the Egg Hakka Noodles first, boil 5-6 cups of water and add Hakka Noodles to the water when the water starts to boil.

  • Add 1 teaspoon oil and some salt to the noodles while boiling. Boil and cook the noodles according to the instructions given on the pack.

  • Once the noodles is cooked using a strainer, drain the water. Pass running water through the noodles to stop overcooking the noodles. Toss it with some oil to prevent sticking and keep aside.

  • Now for the scrambled eggs, crack and open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and beat them well.

  • In a wok, add oil and once the oil is hot add the egg mixture and spread it around by moving the wok in a circular direction.

  • Cook it for 2 minutes and then scramble it till it is cooked properly. Remove to a plate and keep it aside.

  • In the same Kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.

  • Saute the garlic for few seconds and add the chopped spring onions, capsicum, broccoli, and carrot saute them till cooked.

  • After the vegetables are cooked add mushrooms and mix well. Cook the mushrooms and let the water evaporate from the mushrooms. 

  • Once done add soya sauce and chili sauce and give it a toss, now add black pepper powder and mix well.

  • Add the boiled noodles. salt to taste and toss well to combine.

  • Finally, add the scrambled eggs to the Hakka Noodles and give it a stir. Turn off the heat.

  • Transfer Egg Hakka Noodles to a serving plate.Garnish with spring onion greens and serve them hot.

  • Serve Egg Hakka Noodle Recipe with Vegetable Manchurian Balls In Hot And Spice Garlic Sauce for a complete meal.

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    Author: DelhiStyle

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