Egg Hakka Noodles Recipe

Name: Egg Hakka Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: indo chinese
Ingredients: 80 g · Bell pepper; 2 g · Black pepper; 100 g · Cabbage; 80 g · Carrot; 15 ml · Chilli sauce; 3 pieces · Egg; 12 g · Garlic; 200 g · Noodles; 30 ml · Oil; Salt; 30 ml · Soy sauce; 50 g · Spring onion; 10 ml · Vinegar

Ingredients

2 servings

Contains: egg·soy

Bell pepper
julienned
80 g
Black pepper
2 g
Cabbage
shredded
100 g
Carrot
julienned
80 g
Chilli sauce
15 ml
Egg
3 pc
Garlic
chopped
12 g
Noodles
200 g
Oil
30 ml
Salt
to taste
Soy sauce
30 ml
Spring onion
chopped
50 g
Vinegar
10 ml

Flavor profile

Spice

Sweetness

Richness

Method

1Boil the noodles until just tender, drain, rinse in cold water and toss with a little oil.
2Beat the eggs with a pinch of salt.
3Heat oil in a wok, pour in the eggs and scramble until set, then push aside.
4Add chopped garlic and stir-fry on high heat for 20 seconds.
5Toss in julienned carrot, cabbage, capsicum and spring onion whites; keep them crunchy.
6Add soy sauce, vinegar, chilli sauce and black pepper.
7Fold in the noodles and scrambled egg, tossing on high heat to combine.
8Top with spring onion greens and serve immediately.