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Egg Noodles

Egg Noodles is a delicious any time fast food that is made by tossing cooked noodles with eggs, sauces & spices. Egg Noodles presented is an Indian makeover of Chinese cuisine which is quite simple & quick to make at home. Egg Noodles Recipe – Regular &Schezwan versions posted here with step by step pictures & video.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 150 gms hakka noodles
  • 3 nos eggs
  • 1/4 cup onion
  • 1/2 cup carrot
  • 1/2 cup capsicum
  • 3/4 cup cabbage
  • 1 teaspoon soya sauce
  • 1 teaspoon vinegar
  • 1/2 teaspoon red chilli sauce
  • 1/2 teaspoon green chilli sauce
  • 1 teaspoon pepper powder + as needed
  • 2 tablespoon oil + as needed
  • 2 teaspoon garlic
  • 1 teaspoon spring onion
  • 1 tablespoon spring onion
  • salt to taste

Instructions

  • Boil 4 cups water along with salt and oil.
  • Add 150 gms hakka noodles. I broke into half and added.
  • Cook noodles until slightly soft but not mushy.
  • It should be aldente – just cooked. I cooked for 5 mins and it was perfect.But follow pack instructions for cooking time.
  • Drain water. Rinse with cold water to remove the excess starch and stop further cooking.
  • Add little oil, toss it and keep aside to avoid sticking.
  • Scramble well. Transfer to a plate and set aside.
  • Heat oil in a wok - add 3 eggs along with salt and pepper.
  • To a large wok – first add 2 teaspoon garlic finely chopped along with 1 teaspoon spring onion white part. Saute for 2 mins.
  • Add 1/4 sliced onion, 1/2 cup carrot,1/2 cup capsicum, 3/4 cup cabbage.
  • Saute for 2 mins in medium high heat – Make sure the veggies should be crunchy.
  • Keep heat in high – Add 1 teaspoon soya sauce, 1/2 teaspoon green chilli sauce, 1/2 teaspoon red chilli sauce, 1/2 teaspoon pepper, 1 teaspoon vinegar and required salt. You can even add 1/2 teaspoon sugar if you like.
  • Give a quick toss so that the veggies are coated with sauces, it should be done in high heat so be quick.
  • Finally add cooked noodles along with 1 tablespoon spring onion green part.
  • Mix it well. Using 2 laddles was very easy to mix.
  • Toss it well in high flame.If you are able to carry the wok toss it well to get a mild smokey flavour just like in restaurants. But be careful if the wok is heavy you will have a tough time yes experience speaks.
  • Now add scrambled eggs.
  • Toss well. Egg Noodles ready!

Video

Notes

  • I did not have spring onion in hand so skipped it. If you are planning to use then add the white part along with garlic and the green part along with the veggies. It does give a nice flavour so use it.
  • You can make the noodles saucy by adding in more sauces and little water.
  • Add oil to boiling water so that the noodles do not stick to each other once cooked.
  • After the veggies are added do not overcook as the veggies will become very soft. The veggies should be crunchy not soft.
Nutrition Facts
Egg Noodles
Amount Per Serving (125 g)
Calories 455 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 6mg2%
Sodium 2221mg97%
Potassium 479mg14%
Carbohydrates 67g22%
Fiber 6g25%
Sugar 7g8%
Protein 12g24%
Vitamin A 7011IU140%
Vitamin C 63mg76%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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