This is one of my “go to” recipes for a lazy day in the kitchen. For the past two weeks, almost every other day was a lazy kitchen day. Yeah, it was a mini vacation for us. We didnt travel anywhere, for a change we decided to stay back in Bahrain. Surprisingly we had a great time, catching up on some of our favourite TV shows, movies and books.
For me the highlight of any holiday, is staying away from kitchen as far as possible. But since we were here and since it was Ramadan time and hotels were closed during day time that wasn't feasible. However I used all my energy to make plans to ensure that cooking is kept to bare minimum ;)
Here is the recipe…
Cook the noodles as per packet instructions and keep aside…
Heat oil in a wok or a deep and wide pan. Scramble the eggs and keep aside. In the same pan, add more oil if required, add chopped onion and garlic…
When onion becomes soft, add rest of the veggies, except spring onion. Add salt. Cover and cook till the veggies are done. Once the veggies are done, add pepper powder and the sauces. Mix well and increase the heat to maximum for a min or two, if you like the smoky taste…
Reduce heat to the minimum and add scrambled eggs, spring onion and noodles. Mix well. Cook on low flame for a min or two. Serve hot…
- 1 packet Hakka Noodles (150 gms)
- 1 small – medium Onion (chopped)
- 2 tsp Crushed garlic
- 1 small – medium Carrot (cut into thin strips)
- 1 cup Shredded cabbage
- 1/2 – 3/4 cup Beans (cut into thin strips)
- 1 small Capsicum (cut into thin strips)
- 1/2 cup Spring onion (chopped)
- 1/3 cup Celery (cut into thin strips)
- 2 Eggs whole and 2 egg whites
- 1 tbsp Green chilli sauce
- 1.5 – 2 tbsp Soya sauce
- 1/2 – 1 tsp Pepper Powder
- Cook the noodles as per packet instructions and keep aside.
- Heat oil in a wok or a deep and wide pan. Scramble the eggs and keep aside. In the same pan, add more oil if required, add chopped onion and garlic. When onion becomes soft, add rest of the veggies, except spring onion. Add salt. Cover and cook till the veggies are done. Once the veggies are done, add pepper powder and the sauces. Mix well and increase the heat to maximum for a min or two, if you like the smoky taste.
- Reduce heat to the minimum and add scrambled eggs, spring onion and noodles. Mix well. Cook on low flame for a min or two. Serve hot.
It's not necessary to use the sauces. Sometimes I dont use any sauce at all. It tastes great even without the sauces. Sometimes I add some chicken stock cubes to enhance the flavour. Other times, I add crushed red chilli and garlic paste, for a different taste.
11 thoughts on “Vegetable Egg Hakka Noodles”
Hi madam luks really yum…. madam a small request here can u please help with ur Garam masala powder recipe which u use for pepper chicken I just missed it somehow….thanks
Thank you :) You can use any store bought garam masala for that recipe. Though I make it at home, I dont have exact measurements. I use cardamom, cloves, cinnamon, fennel seeds and black pepper to make garam masala.
Always wanted to conquer tht restaurant made flavour! Sorry for the typo!
no worries :)
Hi maria chechi! The veg hakka noodles came out quite well! Thanks a lot! Always wondered Wat d difference was between homemade n restaurant noodles ..always wanted to conquer critical restaurant made flavour..u sure did help me out!
Thank you so much dear :) Really glad to know that you got the taste you were looking for.
what brand of sauces are you using for this recepie
I’ve used Amoy brand soy sauce and Ching’s green chilli sauce.
Thanks Sangeetha dear :)
Thank you! Hakka noodles is different from two minute noodles. Hakka noodles has very long strands compared to two minutes and the texture is also different.
Please do a google image search to get an idea..
I do hope you could find some hakka noodles soon to try out this recipe.
I havent posted any pork recipes yet, may be in future :)