Egg Hakka Noodles


  • 500 gm boiled noodles
  • 4 eggs
  • 2 large onions, sliced
  • 2 large capsicums, diced
  • 2 large carrots, cut into long, thin slices
  • 1/2 cabbage, shredded
  • 3 tbsp light soy sauce
  • 3 tbsp vinegar or rice wine
  • 3 tbsp oyster sauce
  • 2 tsp chilli sauce
  • 3-4 garlic cloves, minced
  • 2” piece of ginger, chopped fine
  • Salt to taste

Method –

  1. Beat the eggs with salt and pepper
  2. Lightly scramble the eggs. Set aside
  3. Heat oil in a wok
  4. Add ginger and garlic and sauté till fragrant
  5. Add the onion slices
  6. Cook till translucent
  7. First add the carrots, cabbage and after a few minutes, add the capsicum
  8. Stir fry over high heat
  9. Make sure the vegetables do not become soft
  10. Add the noodles
  11. Quickly add the sauces
  12. Stir and mix well
  13. Add the eggs and mix well
  14. Add salt if required

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