Egg Hakka Noodle
Slam Books.. remember??? 🙂 I think we all remember the fun that we had in creating and sharing the slam book. I used all those different designs, colors and stickers on my slam book to make it look the best. Then, I would crack my head to come up with questions to put in that...Read More
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packets hakka noodles (I used egg noodles but you can find other varieties in any Indian or Chinese store)
- 2 cups shredded green cabbage
- 1 big onion (thinly sliced)
- 2 carrots (grated or cut into very thin slices)
- 2 bell peppers (thinly sliced)
- 2 medium tomatoes
- 2 large hard-boiled eggs
- 4 cloves garlic
- 1 tbs finely grated ginger
- 2 green chillies (finely chopped)
- juice of half a lime
- 1 tbs dark soya sauce
- 1 1/2 tbs sambal oelek chili paste
- 1 tsp sugar
- 1/2 cup finely chopped cilantro (for garnish)
- salt
- pepper
- oil
Instructions
- 1
Using a food processor, grate tomatoes, ginger, garlic and chopped chillies.
- 2
Once done, pour it in a bowl and mix lime juice and chili paste to it. Keep it aside.
- 3
Cut the hard-boiled egg in half and fry it in a pan with some oil. It will take about 3 minutes on each side. Once done, keep it aside as well.
- 4
In a wok, heat some oil and add the sliced onion. Season with some salt and pepper. Cook until it's golden brown.
- 5
Add the carrots, bell pepper and cabbage and then, cook for another 10 minutes.
- 6
Add the tomato mixture, that you had made earlier, to the wok.
- 7
Pour soya sauce, sugar and mix properly. Let it cook for another 5 minutes.
- 8
In the mean time, boil the noodles in some hot water with some salt and few drops of oil. It should take a max of 3 to 4 minutes to boil them to a perfect texture.
- 9
Drain the noodles and add it to the wok .
- 10
Mix it properly, check for salt and add if required.
- 11
Pour it in your plate, place the fried eggs on the side and garnish it with some chopped cilantro.