Easiest Mumbai Street style Egg Hakka Noodles Recipe

With Mumbai Street style Egg Hakka Noodles Recipe, recreate street style noodles in your kitchen. Egg Hakka Noodles is a wholesome dish that we can relish on its own without any side dish.

There is no denying that we all love slurping lip-smacking Chinese items available on the streets – from starters/appetizers and entrees, as well as some great main course rice and noodles dishes.

When you are around the Chinese stall, your nose will be filled with the pungent aroma of garlic, garlic, and green chilies, ears with the clanking sound of the cook tossing the noodles or rice in the wok with a spatula and ladle, and the tongue will salivate with umami flavors of various sauces that would send steam rising up into the atmosphere. I am salivating even as I am talking about it.

The look of the street carts, the queue outside the cart, and the aroma in the air attract a huge crowd around these carts. Also, the food is so satisfyingly good that one is compelled to go back to the cart again.

The street style Chinese eateries are lauded for their generous quantity, at pocket-friendly prices and flavors are nothing short of incredible. The hearty meal of Indo-Chinese dishes can cure bad moods and lift spirits.

street style egg hakka noodles recipe

What is Hakka Noodles?

Hakka Noodles are a Chinese-style noodle dish that came to India when Chinese immigrants of Hakka ancestry introduced hakka dishes in Tangra (Kolkata), where they settled.

Indian Chinese is basically an amalgamation of the cooking techniques of Chinese cuisine and the ingredients of Indian cuisine. This resulted in a new fusion cuisine called Indo-Chinese.

Over the years, people of the Chinese community have moved to different parts of India and Indo-Chinese became localized, with each region choosing different ingredients to suit the local palate.

Hakka Noodles is a dish that you can find everywhere in India with a regional touch. You will find this on the menu of roadside Chinese food stalls, food trucks, and upscale restaurants.

What is Mumbai Street style Egg Hakka Noodles?

An amalgamation of local Mumbai cuisine and the Hakka Chinese cooking technique gave birth to what we know as ‘Mumbai Street style Hakka noodles’ today, but its roots have always been in Kolkatta.

It is one of the most popular Indo-Chinese noodles dishes that everyone loves! The other popular varieties are Veg Hakka noodles and Chicken Hakka noodles.

About Street style Egg Hakka Noodles Recipe

Street style Egg Hakka Noodles Recipe is very simple to make. Basically, it is a noodle stir fry with scrambled eggs, colorful crisp vegetables, and mildly spiced sauces on high flame to make this Indo-Chinese delicacy.

Making street style Egg Hakka Noodles at home is a breeze. Once you try this recipe to the T, you will not believe hows easy and quick it is to make these delicious Egg Hakka Noodles.

This noodles recipe uses basic ingredients that play a key role to strike the perfect balance between hot, sour, sweet, and savory flavors.

The best part of making Indo-Chinese dishes at home is the control of the quality of ingredients, and the amount of oil and sauces that go into the dish.

This egg hakka noodles recipe is not spicy, it just has the right level of spice yet is filled with flavors that make it a perfect family meal.

Reasons to try

This a foolproof recipe that anyone can recreate this dish.

Easy to make.

Bachelor and beginner friendly recipe.

No blending.

No special ingredients.

Mildly spiced.

A complete meal in itself.

The recipe is customizable to your preference.

Loved by kids as well as grownups.

Healthier than regular takeout.

A perfect meal to add to your lunch or dinner rotation.

Meal prep for a party or get-together.

egg hakka noodles

Pro Tips

The tips will help you make the best Egg Hakka noodles that will remind you of the Mumbai street style Indo-Chinese noodles available in India.

Use a carbon steel wok or large frying pan with a handle. Large pan will ensure that you do not run out of space and

Gather all the ingredients before you heat the wok as the noodles involve cooking on high heat. Chinese dishes are cooked on a high flame which creates a unique wok flavor called ‘wok hei‘.

How to make the wok non-stick? Heat the wok on high flame until it is super hot, add the oil, and spread it around the pan to coat well.

The trick to perfect noodles stir-fry is to cook the noodles 80-90% or al dente/slightly undercooked. They will finish cooking in the wok. If you cook the noodles 100%, they will get overcooked and soggy when you add them to the stir-fry.

To get non-sticky noodles just like takeout, strain the cooked noodles in the colander or strainer and shake the colander a few times to drain the excess water. Toss them with oil and keep them aside until they are as dry as possible.

Thinly sliced vegetables almost equal in size are ideal for this recipe. Cut the spring onions into 1 inch pieces and separate the white part and green part.

Do not overcrowd the wok/pan. If you are making a large quantity, make the noodles in batches.

Do not overcook the veggies. They should be soft but retain a slight crunch as they taste nice with these noodles.

Add the sauces to the noodles and not to the vegetables as they will turn black in color.

If you are a beginner, you can find it difficult to stir-fry the long noodles. You can cut the noodles into 6-8 inches pieces, but they need not be exact. Cutting the noodles makes it easier to mix with stir-fry ingredients. If you don’t cut them up, they just form a giant mass when you add them to the wok.

To Meal prep – boil the noodles and slice all veggies (except onion) over the weekend or a day before and keep them separately in a clean and dry airtight container in the fridge. You can make these egg hakka noodles in less than 10 minutes.

Ingredients

Noodles: I have used the Ching’s Secret Veg Hakka Noodles pack but you can use any other brand or variety of ready-made noodles – egg noodles, udon noodles.

For a healthier version, you can use whole wheat noodles, millet noodles, or soba noodles (made with buckwheat flour).

Eggs: Any type of egg is perfect for this recipe – white/brown/country.

Oil: I have used vegetable oil. You can use any other oil that has a high smoke point – canola oil, sunflower oil, or olive oil.

Vegetables: Cabbage, carrots, onions, and capsicum are a must while preparing street-style noodles.

Swap with your favorite stir fry vegetables that are hard and retain their shape.

Sauces: Red chili sauce, soya sauce, and vinegar.

Spices: White pepper powder. It is widely used in Mumbai street style and restaurants’ Chinese cooking.

White pepper powder has a sharp, spicy, and smoky flavor that is perfect for adding a clean and light spiciness without being too overwhelming.

Herbs: Spring onions.

Seasoning: Salt.

How to make Street style Egg Hakka Noodles

1. Heat 6 cups of water in a large pot or a deep pan over high heat until it comes to a rolling boil.

2. Add a hakka noodles slab, salt, and oil.

For longer noodles, do not break the slab before adding.

3. Remove the scum that accumulates at the top.

4. With the help of a fork, gently separate the noodles.

5. Continue to cook on high flame until the noodles float to the top. It is an indication that the noodles are almost cooked.

The cooking will depend on the type of noodles and the intensity of the flame.

Take a noodle strand and press it between the fingers, it should get pressed but not mushy. You can also taste a noodle, they should be softened but still have a slight bite to them.

6. Drain the cooked noodles in a colander or strainer/sieve.

7. Rinse the noodles in running cold water to stop the cooking.

This will also remove the excess starch and make the noodles non-sticky.

8. Add 1 tbsp oil over the noodles to prevent them from clumping.

This will also prevent the noodles from getting dry.

9. Again, with a fork mix gently so that the noodles are evenly coated with the oil.

10. Keep them aside for at least 30 minutes. If time permits refrigerate the noodles for an hour.

You can clearly see the difference, the noodles do not have any moisture and are non-sticky.

11. In a small bowl, crack 2 eggs. Add 1/4 tsp salt and 1/4 tsp black pepper powder. Whisk/beat well, and keep it aside.

Do not crack the eggs directly in the wok. Adding whisked eggs will give you more volume of scrambled eggs.

12. Heat wok on a high flame until super hot. Add 3 tbsp oil and swirl it all around the wok. This will create a non-stick layer on the wok.

Use any neutral oil with a high smoke point.

13. Add the whisked eggs, spread them as a thin layer, and allow it to set for 5 seconds.

If you want big chunks of scrambled eggs, do not spread the whisked egg.

14. Scramble the eggs, stirring vigorously, and scrap from the bottom of your wok. 

Do not over-fry the eggs.

15. Add the sliced vegetables.

Increase or decrease the quantity of vegetables according to your preference.

16. Saute the veggies, and keep on stirring continuously on a high flame for 30 seconds. Do not let them turn soft. They should retain their crunch.

If the wok gets super hot, decrease the flame else the veggies will burn.

17. Add the boiled noodles and saute them for 10-20 seconds.

This step will get rid of moisture from the noodles if any.

18. Turn the flame to low and add 1-2 tsp of white pepper powder.

Try to use white pepper powder for an authentic taste. However, you can substitute it with black pepper powder and add it according to your taste.

19. Then add 1-2 tsp soy sauce, 1/2 tbsp red chili sauce, and 1 tsp vinegar.

20. Turn the flame to high. Keep on tossing and stirring for 1-2 minutes or till everything is mixed well.

If you are able to carry the wok, toss the noodles close to the flame to get a smoky flavor just like in restaurants.

If you are a beginner, use two spatulas to mix. Check the taste and add salt accordingly.

As the sauces have salt in them, add the salt at the end. Taste and add more white pepper powder and sauces if required.

21. Lastly, add 1-2 tbsp of chopped spring onion greens. Give a mix and switch off the heat.

22. Mumbai Street style Egg Hakka Noodles are ready. Transfer the steaming hot noodles to a serving dish or plates and serve immediately.

Can add a few chopped spring onion greens for a bit of freshness.

Serving Suggestions

You can serve these egg hakka noodles on their own.

You can also pair it with Chinese gravies, or starters. A few options on the blog are plain chinese gravy, street style chili chicken dry, hyderabadi chicken 65, veg manchurian, and make it a wholesome family dinner.

Storage Suggestions

Noodles taste best when freshly cooked and served right away while still steaming hot from the wok. However, you can store it in a fridge in an air-tight container for up to 2 days.

Before serving, reheat in the microwave or over the stovetop for 1-2 minutes until piping hot. Sprinkle little water on the noodles while reheating.

Variations

Infinitely versatile, you could add just any combination of protein and vegetables and be creative with this.

Make Vegetable Hakka Noodles – Do not add eggs to the recipe.

Make Chicken Hakka Noodles – Add shredded chicken. Place the chicken breast pieces in a pot and add enough water to cover the chicken. Season the liquid well with salt and black pepper powder. Cook for about 10-15 minutes (cooking time will depend on the size of the chicken pieces). After 10 minutes remove one piece from the pot and check. Once tender, remove the meat from the pot and let it rest for about 10 minutes. When cool enough, shred the chicken with the help of a fork. Saute the shredded chicken along with the veggies.

Make hot/spicy Egg Hakka Noodles – The sauces as written are not overly spicy. To perk up the spice, you can add any hot sauce like chili garlic sauce, sriracha sauce, or schezwan chutney.

spicy egg hakka noodles recipe

More Related Recipes

Chicken Singapore Rice

Restaurant style Egg Fried Rice

Veg Schezwan Fried Rice

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Recipe Card

mumbai street style egg hakka noodles

Mumbai Street style Egg Hakka Noodles Recipe

Author: Santosh Allada
Egg Hakka Noodles is one of the popular Indo-Chinese dishes. Noodles tossed in scrambled eggs, a mildly spiced sauce and crunchy vegetables, these stir-fried egg hakka noodles are packed with flavor and easily be customized to your liking.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indo Chinese
Servings 3 people

Ingredients
  

For Boiling Noodles

  • 1 pack Noodles (I used Ching’s Secret brand)
  • 6 cups Water
  • 1 tsp Oil (while boiling noodles)
  • 1 tsp Salt
  • 1 tbsp Oil (for coating)

For Egg Hakka Noodles

  • 2-3 eggs Eggs
  • 1/4 tsp Salt
  • 1/4-1/2 tsp Black pepper powder
  • 2-3 tbsp Oil (any neutral flavor oil)
  • 1 small Onions (thinly sliced)
  • 1 medium Carrots (thinly sliced)
  • 1/4-1/2 cup Cabbage (thinly sliced)
  • 1/4 cup Capsicum
  • 1-2 tsp White pepper powder
  • 1/2 tbsp Red chili sauce (or any other hot sauce)
  • 1-2 tsp Soya sauce
  • 1 tsp Vinegar
  • 2-3 tbsp Spring onion (roughly chopped)
  • Salt to taste

Instructions
 

To boil the Noodles

  • Heat 6 cups of water in a large pot or a deep pan over high heat until it comes to a rolling boil.
  • Add a hakka noodles slab, salt, and oil.
  • Remove the scum that accumulates at the top.
  • With the help of a fork, gently separate the noodle strands.
  • Continue to cook on high flame until the noodles float to the top. It is an indication that the noodles are almost cooked.
  • Take a noodle strand and press it between the fingers, it should get pressed but not mushy. You can also taste a noodle, they should be softened but still have a slight bite to them.
  • Strain the cooked noodles in a colander or strainer/sieve.
  • Rinse the noodles in running cold water to stop the cooking.
  • Add 1 tbsp oil over the noodles to prevent them from clumping.
  • Again, with a fork mix gently so that the noodles are evenly coated with the oil.
  • Keep them aside for at least 30 minutes. If time permits refrigerate the noodles for an hour or overnight.

To prepare Egg Hakka Noodles

  • In a small bowl, crack 2 eggs. Add salt and black pepper powder. Whisk/beat well, and keep it aside.
  • Heat wok on a high flame until super hot. Add oil and swirl it all around the wok. This will create a non-stick layer on the wok.
  • Add the whisked eggs, spread them as a thin layer, and allow it to set for 5 seconds.
  • Scramble the eggs, stirring vigorously, and scrap from the bottom of your wok. 
  • Add the sliced vegetables.
  • Saute the veggies, and keep on stirring continuously on a high flame for 30 seconds. Do not let them turn soft. They should retain their crunch.
  • Add the boiled noodles and saute them for 10-20 seconds.
  • Turn the flame to low and add white pepper powder, followed by sauces – .red chili sauce, soy sauce, and vinegar.
  • Turn the flame to high. Keep on tossing and stirring for 1-2 minutes or till everything is mixed well. If you are a beginner, use two spatulas to mix. Check the taste and add salt accordingly.
  • Lastly, add chopped spring onion greens. Give a mix and switch off the heat.
  • Mumbai Street style Egg Hakka Noodles are ready. Transfer the steaming hot noodles to a serving dish or plates and serve immediately.

Notes

Cook noodles al dente.
Cut the veggies into thin juliennes.
Fry the veggies on high flame, it gives a smoky flavor.
Add salt at the end as all the sauces contain salt in them.
If you use a skillet or pan, scramble the eggs and transfer them to a plate, stir-fry the vegetables on their own, and add the noodles and remaining ingredients. Add the scrambled eggs and mix everything together at the end.


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