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mumbai street style egg hakka noodles

Mumbai Street style Egg Hakka Noodles Recipe

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.