chinese · Eggetarian · snack

Chinese egg hakka noodles

On days when you don’t feel like having dal rice, most of us inadvertently think of Chinese. Noodles is one of the easiest Chinese recipes which gets ready in minutes and require very few ingredients.

Here are the ingredients for Chinese egg hakka noodles (Serves 2)

1 pack of egg noodles (500 gms pack)
3 Eggs
2 onions chopped 
1 red capsicum chopped in desired shape
1 cup chopped cabbage and other vegetables of your choice
1 1/2 cup finely chopped spring onions
2 green chillies finely chopped [optional]
2 tsp ginger garlic paste
2 tsp finely chopped garlic
2 tbsp olive oil + 1 tsp 
Salt to taste
1/4 tsp ajinomoto [Optional]
2 tsp vinegar
2 tsp soya sauce
[Actually, I didn’t have both so experimented with balsamic vinegar. Added after turning off the gas and it was awesome! Give it a try]
Bring 1 litre water to boil. Add 1 heaped tsp salt and 1 tsp oil to water along with noodles. Boil for 5 minutes or as per the instructions on the pack. Drain water and spread the noodles on a tray.

Heat 2 tsp olive oil in kadhai. Add garlic and fry till they turn golden brown.
Add onions, ginger garlic paste. Stir continuously on high flame for a minute. Break the eggs and stir continuously till egg is cooked. Add some salt, mix well.
Simmer the flame and add capsicum, vegetables and green chilli. Cook for 4 minutes. Check salt and add some if required.
Increase the flame and add noodles. Sprinkle ajinomoto, pour vinegar (any vinegar of your choice) and soya sauce. I used balsamic vinegar, turned out equally good!
Toss the noodles, make sure noodles are well coated with spices.
Add spring onions and mix well.

Ready to serve!

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