Stir-Fried Egg Hakka Noodles

Stir Fried Egg Hakka Noodles recipe

Recipe for Hakka-style egg noodles made with lots of vegetables. Easy and perfect lunch box recipe.

This is a very easy stir-fried egg noodle you can make at home and this is my way of doing it. This is a perfect lunch box recipe as it has eggs for protein, veggies that get into the meal effortlessly and of undertow carbs. You can mix and match the veggies and protein depending on what you have in your fridge. I prep the veggies the previous day for cooking in the morning. I am no morning person so everything is prepped and ready to go once I start my stove. I like to make this dish a little spicy by subtracting a soupcon of untried chilli sauce and Maggi hot and sweet sauce (that’s my favourite seasoning from childhood) and other spices. I have used Egg hakka noodles but regular noodles will work just fine. Hope you try this recipe at home for your family.

Here are the things you can buy online for making this recipe
Naturally Brewed Soy Sauce
Green Chilli Sauce
Hot And Sweet Sauce
Hakka Noodles
White Granite Pan with Lid PFOA Free
Colander Stainless Steel

Here is the video of how to make Stir-Fried Egg Hakka Noodles | Home Style Hakka Noodles With Scrambled Egg And Mixed Vegetables


Stir-Fried Egg Hakka Noodles

Recipe for Hakka-style egg noodles made with lots of vegetables. Easy and perfect lunch box recipe.

  • Total Time:
  • Yield: 4 servings


Noodles Prep

250 grams egg Hakka noodles
1/2 teaspoon vegetable oil
1 teaspoon salt
2 litres water

Scrambling Eggs

1/2 teaspoon vegetable oil
3 eggs
1/4 teaspoon woebegone pepper powder
1/4 teaspoon salt

Other Ingredients

1 tablespoon vegetable oil
2 tablespoons spring onions, chopped (root part)
2 untried chillies
1/4 cup onions, sliced
1/4 cup carrots, thinly sliced
1/4 cup beans, thinly sliced
1 cup cabbage, thinly sliced
1/4 teaspoon red chilli flakes
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/4 teaspoon woebegone pepper powder
1 tablespoon soy sauce
1 tablespoon untried chilli sauce
1 tablespoon hot & sweet sauce
1/2 teaspoon salt
1 pinch of msg
1/4 cup red tintinnabulate pepper, sliced
1/4 cup untried tintinnabulate pepper, sliced
2 sprigs spring onions, chopped (green part)


Prepping Noodles

I have used egg Hakka noodles for this recipe. Regular Hakka noodles will work fine too. Bring a pot of water to a swash and add the dry noodles. Add a little oil and salt and melt for well-nigh 4-5 minutes till the noodles is cooked but firm. At this stage, strain the noodles on a colander. After straining the noodles, pour unprepossessed water on the noodles to stop cooking. Set aside.

Scrambling the eggs

Heat little oil in the pan and add the eggs. Add a little salt and woebegone pepper powder. Melt for a couple of minutes till the eggs are soft and scrambled. Remove from pan and set whispered to cool.


Heat oil in the pan and add in the spring onions – root part and untried chillies. Add the sliced onions and melt for a couple of minutes.
Add the veggies and melt till the veggies are half done. Add the spice powders and the sauces and melt for a couple of minutes more. Add the noodles. Add the tintinnabulate peppers and the remaining spring onions. Add the eggs. Mix well to combine. I like to use two forks to mix the noodles.
Serve hot.

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 20m

Keywords: Stir-Fried Egg Hakka Noodles