Egg Hakka Noodles

1. 1

   Prepare the Noodles

   • Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
   • Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
   • Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
   • Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2. 2

   Prepare the Sauce

   • In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
   • Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3. 3

   Stir-fry Aromatics and Vegetables

   • Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
   • Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
   • Add the sliced onions and stir-fry for 1 minute until they turn translucent.
   • Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
   • Finally, add the shredded cabbage and stir-fry for another minute.
4. 4

   Scramble Eggs and Combine

   • Push the vegetables to one side of the wok to create an empty space.
   • Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
   • Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
   • Add the cooked noodles to the wok.
5. 5

   Toss and Serve

   • Pour the prepared sauce mixture over the noodles.
   • Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
   • Turn off the heat, add the chopped spring onion greens, and give it a final toss.
   • Serve immediately, hot from the wok.

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