Hakka Egg Noodles / Egg Noodles

Hakka Egg Noodles

Ingredients

Noodles – 150 gm
Carrot – sliced, 1/2 cup
Onion – sliced -1/2 cup
Beans – chopped, 1/3 cup
Capsicum – chopped, 1/3 cup
Green chilli – 1 teaspoon
Black pepper powder – 1 teaspoon
Salt to taste
Tomato Sauce – 2 teaspoon
Chilli Sauce – 1 teaspoon
Soya Sauce- 1 teaspoon
Egg – 1 or 2

Procedure (How to make  Hakka Egg Noodles)

Boil water in a vessel and when it boils add the noodles into it. Add 1 teaspoon oil to prevent the noodles sticking from each other. Wait for 6-8 minutes and stir it in between so that all the sides of the chunk are well cooked. But do not over cook the noodles, it should be firm at the same time not hard. Now pour them in a colander to drain the water and run cold water on it to avoid stickiness. Sprinkle some salt all over the noodles.

 In a pan heat oil and sauté all the vegetables using salt except onions and keep them aside. Use high flame to sauté them but should not be overcooked. In that same oil add the onion and fry them till little brown in color. You can also add some fresh mushrooms, spring onions and cabbage. Add the beaten egg and stir vigorously to scramble it. Then add the boiled noodles into it. Toss it and add sautéed vegetables, pepper powder, green chillies, salt as per taste, tomato ketchup & chilli sauce. And keep on tossing it to mix everything. Finally add soya sauce and mix it well. Do not cook for longer time after adding soya sauce. It may cause a bitter taste. Indo Chinese Hakka Egg Noodles is ready to serve.