Egg Hakka Noodles

Hakka Noodles (Veg) is another Indo-Chinese recipe which is a favorite among kids and adults. Here, the boiled noodles are stir fried with vegetables and sauces. I have used Soya sauce, Worcestershire sauce and Red chilli sauce. You can also use one sauce if you dont have other variations. It is a comfort food, very simple to make and can be done in a few minutes time, if all the vegetables are cut and kept ready. You can make it Veg, as well egg/Chicken. I have Made Egg Hakka noodles, where the egg is scrambled at the end and mixed with the noodles. You can skipp the egg and also have it as Veg Noodles. Try this quick recipe and enjoy! 

Ingredients needed
Hakka Noodles -200 grams/1 packed (made of durum wheat)
coconut oil - 3 tbsp
Garlic - 2 tbsp very finely chopped
Onion - 1 medium sized finely chopped
Ginger - 1 tsp very finely chopped
2 Green chilli -cut it into thin strips (julienne)

Vegetables
Carrot - 1 cut it into thin strips (julienne)
Spring onion greens - 1/4 cup finely chopped
Capsicum - 1 medium size (into thin strips)
You can use cabbage, beans, mushroom too.

Soya sauce -1 1/2 tbsp or as needed
Red Chilli Powder - 2 tsp or as needed [you can also use Red chilli sauce]
Worcestershire sauce- 1 tbsp
Vinegar -1 tsp (choice)
Salt and pepper powder to taste

For garnishing
Spring onion greens - 2 tbsp

Making of Hakka Noodles:
Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready.

Making of Egg Scramble:
Take a Vok, add a tbsp oil, add 1/2 tbsp ginger garlic paste, 1/2 tbsp Red chilli powder and toss well, now add 1 egg , let it set in flame for 2-3 seconds , then scramble it well and shown below. Add a pinch of salt. And keep aside.

 

Method:

• The whole cooking process should be done on high flame and continuous tossing is required.
• Heat oil in a pan, add finely chopped onion, garlic, ginger, green chilli and saute on a high flame for a few seconds until onion turns transparent.

• Add the carrots, stir fry for 2-3 seconds and then add capsicum,  spring onion greens & stir fry for a few seconds.
• Then add Red chilli powder, soya sauce, Worcestershire sauce, vinegar, salt needed, pepper powder and stir fry for a second.

• Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste if needed.

•  Now add the scrambled Egg and toss well for few seconds. Garnish with spring onion greens, toss and serve noodles piping hot.

 

Padmashree Raikar

@ gHara javaN