When you need a quick dinner that is packed with flavour, egg Hakka noodles are an easy choice. Springy noodles, scrambled egg, crunchy vegetables, and savoury sauces come together in one wok for a satisfying Indo-Chinese meal.
The best part is that you can prepare this egg Hakka noodles recipe in around 15 minutes, making it ideal for busy weeknights, quick lunches, or those evenings when you want something more exciting than an everyday meal.
With Moi Soi Instant Hakka Noodles or Veg Hakka Noodles, you can create a delicious homemade noodle bowl with simple ingredients and your favourite sauces.
What Are Egg Hakka Noodles?
Egg Hakka noodles are a stir-fried noodle dish made by combining cooked Hakka-style noodles with scrambled egg, vegetables, aromatics, and savoury sauces.
The dish is popular in Indian Indo-Chinese cooking because it is quick to prepare and easy to customise. You can make it spicy, mild, extra garlicky, or loaded with vegetables depending on your preference.
The key to good egg Hakka noodles is high-heat cooking. The noodles should remain springy, the vegetables should retain some crunch, and the egg should be cooked into soft pieces that distribute throughout the dish.
Moi Soi's noodle collection includes Instant Hakka Noodles, 500g Veg Hakka Noodles, Udon Noodles, Soba Noodles, Rice Noodles, Glass Noodles, Shirataki Udon Noodles, and Whole Wheat Noodles. (moisoi.in)
Ingredients for Egg Hakka Noodles
For approximately two servings, you can use:
- Moi Soi Instant Hakka Noodles or Veg Hakka Noodles
- 2 eggs
- 1 tablespoon cooking oil
- 1 cup mixed vegetables
- 2 cloves garlic, finely chopped
- 1 spring onion, chopped
- 1 to 2 tablespoons chowmein or stir-fry sauce
- 1 teaspoon chilli sauce, optional
- Chilli oil, optional
- Salt, as required
Recommended Vegetables
For classic vegetable egg Hakka noodles, try:
- Cabbage
- Carrot
- Capsicum
- Spring onion
- Beans
- Mushrooms
- Baby corn
Slice the vegetables thinly so they cook quickly while retaining some crunch.
How to Make Egg Hakka Noodles in 15 Minutes
Step 1: Cook the Noodles
Start by preparing your Hakka noodles according to the instructions on the pack.
Cook the noodles until tender but still springy. Drain them thoroughly and set them aside.
If you are using noodles that will be stir-fried afterwards, avoid overcooking them. The noodles will continue cooking when they are tossed in the wok.
For an especially quick meal, Moi Soi Instant Hakka Noodles are a convenient option available in the brand's noodle range. (moisoi.in)
Step 2: Scramble the Eggs
Heat a wok or large frying pan over medium-high heat and add a little oil.
Crack the eggs into the pan and lightly scramble them. Cook until just set, then move them to one side of the wok.
Avoid overcooking the eggs. Soft pieces work particularly well because they blend with the noodles without becoming dry.
Step 3: Stir-Fry the Vegetables
Add a little more oil if needed.
Add chopped garlic followed by the vegetables. Turn the heat up and stir-fry everything for about 2 to 3 minutes.
The vegetables should remain slightly crisp. This contrast between crunchy vegetables, soft egg, and springy noodles gives the dish its characteristic texture.
Step 4: Add the Noodles and Sauce
Add the cooked noodles to the wok along with your preferred chowmein or stir-fry sauce.
Toss the noodles, vegetables, and egg together over high heat until everything is evenly coated.
For extra heat, add chilli sauce or a small drizzle of chilli oil.
The goal is to keep this final cooking stage quick. Excessive stirring or prolonged cooking can make the noodles softer than desired.
Step 5: Garnish and Serve
Turn off the heat and add chopped spring onion.
Give everything one final toss and serve your egg Hakka noodles hot.
You can finish the dish with sesame seeds, fresh chilli, chilli oil, or additional spring onion according to your preference.
Tips for Perfect Egg Hakka Noodles
Keep the Noodles Springy
Overcooked noodles can become sticky when they are added to the wok. Cook them just until tender and drain them well.
Use a Wide Wok
A wide wok or frying pan gives the noodles and vegetables enough room to cook evenly. It also makes tossing the ingredients easier.
Cook on High Heat
High heat helps vegetables retain some crunch and gives the noodles a more authentic stir-fried character.
Prepare Everything First
Have your noodles, chopped vegetables, eggs, garlic, and sauces ready before heating the wok. Once cooking starts, the dish comes together quickly.
Do Not Add Too Much Sauce
A little sauce can coat the noodles beautifully. Too much can make them wet and overpower the flavour of the vegetables and egg.
How to Make Spicy Egg Hakka Noodles
If you prefer your noodles with extra heat, there are several easy ways to increase the spice.
Add fresh green chilli while stir-frying the vegetables, mix in a little chilli sauce with the noodles, or finish the dish with chilli oil.
You can also use a spicy Asian sauce such as Schezwan Sauce or Hot Garlic Sauce for a stronger flavour.
Start with a small quantity and adjust it according to your preferred spice level.
Easy Egg Hakka Noodles Variations
Once you know the basic recipe, you can easily customise it.
Vegetable Egg Hakka Noodles
Add extra cabbage, carrots, capsicum, mushrooms, or beans for a vegetable-packed version.
Spicy Egg Hakka Noodles
Add fresh chilli, chilli sauce, Schezwan Sauce, or chilli oil for a hotter noodle dish.
Garlic Egg Hakka Noodles
Use extra fresh garlic and a garlic-forward sauce for a stronger aromatic flavour.
Paneer and Egg Hakka Noodles
Add lightly pan-fried paneer cubes along with the scrambled egg for a more substantial meal.
Chicken and Egg Hakka Noodles
Add cooked sliced chicken to the wok before combining the noodles and sauce.
Why Hakka Noodles Work So Well for Quick Dinners
Hakka noodles are a practical base for weeknight meals because they cook quickly and can be combined with almost any combination of vegetables, protein, and sauces.
Moi Soi's noodle range offers several options for different Asian-inspired recipes, including Instant Hakka Noodles and Veg Hakka Noodles, along with Udon, Soba, Rice, Glass, Shirataki Udon, and Whole Wheat Noodles. (moisoi.in)
This makes it easy to change your noodle dish throughout the week without relying on the same recipe every time.
Make Egg Hakka Noodles at Home
A satisfying plate of egg Hakka noodles does not require complicated preparation. Cook the noodles, scramble the eggs, stir-fry your vegetables, add the sauce, and toss everything together over high heat.
In just about 15 minutes, you can have a hot, flavourful Indo-Chinese noodle dish ready for the table.
For more noodle inspiration, explore the Moi Soi Asian Noodles collection, which includes Hakka noodles and several other Asian noodle varieties.
Frequently Asked Questions
1. How long does it take to make egg Hakka noodles?
With prepared ingredients and quick-cooking noodles, you can make egg Hakka noodles in around 15 minutes.
2. Which noodles are best for egg Hakka noodles?
Hakka-style noodles are an excellent choice because their springy texture works well with stir-fried vegetables, egg, and sauces. Moi Soi offers both Instant Hakka Noodles and Veg Hakka Noodles. (moisoi.in)
3. Which vegetables go well with egg Hakka noodles?
Cabbage, carrot, capsicum, spring onion, beans, mushrooms, and baby corn are all good choices.
4. How do I stop Hakka noodles from becoming sticky?
Avoid overcooking the noodles, drain them thoroughly, and keep the final stir-frying stage short. Cooking over high heat also helps.
5. How can I make egg Hakka noodles spicy?
Add fresh chilli, chilli sauce, Schezwan Sauce, Hot Garlic Sauce, or chilli oil according to your preferred spice level.
6. Can I add chicken or paneer to egg Hakka noodles?
Yes. Cooked chicken or pan-fried paneer can be added along with the vegetables and egg to create a more substantial noodle meal.
