Meals · Indo-Chinese

Egg Hakka Noodles

Street-cart hakka noodles tossed in a smoking wok with scrambled egg, shredded cabbage, carrot and spring onion, seasoned with soy, vinegar and plenty of pepper.

Prep 15 min · Cook 15 min · Total 30 min · Serves 2

Ingredients

Noodles

• 150 g Dried hakka noodles
• 1 tsp Salt
• 1 tsp Oil

Egg

• 3 Eggs
• 1 pinch Salt
• 1 pinch Black pepper powder

Stir-fry

• 3 tbsp Oil
• 1 tbsp Garlic, finely chopped
• 2 Green chillies, slit
• 1 Onion, thinly sliced
• 1 cup Cabbage, finely shredded
• 1 Carrot, cut in thin strips
• ½ Green capsicum, cut in thin strips
• 3 Spring onions, chopped, greens kept separate
• 1 ½ tbsp Soy sauce
• 2 tsp Vinegar
• 1 tsp Red chilli sauce
• ¾ tsp Black pepper powder
• ¼ tsp Salt

Method

1. Boil the noodles. Boil the noodles in plenty of salted water until just tender, a minute less than the packet says. Drain, rinse under cold water, toss with 1 tsp oil and spread out to dry.
2. Scramble the eggs. Heat 1 tbsp of the oil in a wok over high heat. Beat the eggs with salt and pepper, pour in and scramble into soft chunks. Tip out onto a plate.
3. Stir-fry the veg. Add the rest of the oil to the wok. Stir-fry the garlic, green chillies and spring onion whites for 30 seconds, then add the onion, cabbage, carrot and capsicum and toss on full heat for 2 minutes so they stay crisp.
4. Toss the noodles. Add the noodles, soy sauce, vinegar, chilli sauce, pepper and salt. Toss with two spoons or tongs over high heat until every strand is coated and a little smoky.
5. Serve. Fold the egg back in with the spring onion greens, give it one more toss and serve hot with chilli vinegar on the side.

Tips

Dry, cold noodles and a very hot wok are what stop hakka noodles going clumpy. Spread the boiled noodles on a tray for 10 minutes if you have time.