Quick Hakka Noodles Recipe – Egg & Veg Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Quick Hakka Noodles Recipe – Egg & Veg Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that hits all the right spots. And honestly, nothing does that quite like a plate of steaming hot Hakka Noodles. I first made this recipe when I was craving that familiar Indo-Chinese takeout flavor, but wanted something a little faster (and healthier!) to whip up at home. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

This Hakka Noodles recipe is seriously a weeknight winner. It’s ready in under 30 minutes, packed with flavorful veggies and protein, and totally customizable to your spice preference. Plus, it’s a fantastic way to use up any leftover veggies you have hanging around in the fridge. It’s the perfect balance of comforting and fresh – and it’s SO much better than takeout!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 150 gms hakka noodles
• 3 eggs
• ¼ cup onion, chopped
• ½ cup carrot, julienned or thinly sliced
• ½ cup capsicum (bell pepper), julienned or thinly sliced
• ¾ cup cabbage, shredded
• 1 teaspoon soya sauce
• 1 teaspoon vinegar
• ½ teaspoon red chilli sauce
• ½ teaspoon green chilli sauce
• 1 teaspoon pepper powder
• 2 tablespoon oil
• 2 teaspoon garlic, minced
• 1 teaspoon spring onion (white part), chopped
• 1 tablespoon spring onion (green part), chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Hakka Noodles: I prefer using the slightly thicker, yellowish hakka noodles – they hold the sauce beautifully. You can find them easily in most Asian grocery stores, or even online.
• Chili Sauce: The heat level is totally up to you! I like a mix of red and green chili sauce for a balanced flavor. Some brands are spicier than others, so start with less and add more to taste. My friend, Priya, swears by a specific brand for extra kick!
• Oil: Don’t skimp on the oil! It’s crucial for that signature smoky flavor and prevents the noodles from sticking together. A neutral oil like vegetable or canola works best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 4 cups of water to a boil with a pinch of salt and a drizzle of oil. Add the hakka noodles and cook until they’re al dente – usually around 5 minutes, but check the package instructions. Once cooked, drain them immediately and rinse with cold water. Toss with a little oil to keep them from clumping.
2. Now, let’s scramble those eggs! Crack the 3 eggs into a bowl with a pinch of salt and pepper. Heat a wok or large frying pan and scramble the eggs until they’re cooked through. Set them aside on a plate.
3. Heat another tablespoon of oil in the wok. Add the minced garlic and the white parts of the spring onion and sauté for about 2 minutes until fragrant. Then, toss in the chopped onions, carrots, capsicum, and cabbage. Stir-fry on high heat for another 2 minutes – we want those veggies to stay nice and crunchy!
4. Time for the flavor bomb! Add the soya sauce, vinegar, red chilli sauce, green chilli sauce, pepper powder, and salt to the wok. Toss everything quickly to coat the veggies evenly.
5. Add the cooked noodles and the green parts of the spring onion to the wok. Now, this is where the magic happens! Toss everything vigorously on high heat for a minute or two. This creates that lovely smoky flavor we all love.
6. Finally, add the scrambled eggs to the wok and combine everything well. Serve immediately and enjoy!

Expert Tips

• High Heat is Key: Seriously, don’t be afraid to crank up the heat! It’s what gives Hakka Noodles that authentic wok-hei flavor.
• Don’t Overcook the Noodles: Al dente is the way to go. Soggy noodles are a no-no.
• Prep Everything First: This recipe moves quickly, so have all your ingredients chopped and measured before you start cooking. It makes life so much easier!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for cubed tofu or your favorite plant-based protein. Make sure to use a vegan-friendly soy sauce too!
• Gluten-Free Adaptation: Use gluten-free hakka noodles and tamari (gluten-free soy sauce).
• Spice Level Adjustments: Add more or less chili sauce to suit your taste. A pinch of red chili flakes can also add a nice kick.
• Indo-Chinese Restaurant Style Adaptation: Add a dash of MSG (optional, but it’s a secret ingredient many restaurants use!) and a splash of chicken stock for extra umami. My uncle, who used to run a restaurant, always swore by this!

Serving Suggestions

Hakka Noodles are fantastic on their own, but they also pair well with:

• Manchurian (vegetable or chicken)
• Spring Rolls
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or frying pan for best results – microwaving can make them a little soggy.

FAQs

1. What type of noodles are best for Hakka Noodles?

Hakka noodles are ideal, but you can also use chow mein noodles or even spaghetti in a pinch!

2. Can I make this recipe without eggs?

Absolutely! Just omit the eggs or substitute them with tofu or another protein source.

3. How can I adjust the spice level of the noodles?

Start with a small amount of chili sauce and add more to taste. You can also use different types of chili sauce to control the heat.

4. What is the best way to prevent the noodles from sticking together?

Rinsing the cooked noodles with cold water and tossing them with oil is the key!

5. Can I prepare the vegetables ahead of time?

Yes, you can chop the vegetables a few hours in advance and store them in the refrigerator.

6. What side dishes complement Hakka Noodles well?

Manchurian, spring rolls, and a fresh side salad are all great options!