By Moumita Paul
It is an Indian street style hakka noodles recipe tossed with fried scrambles eggs, assorted veggies, few Chinese sauce & seasoning, easy to make at home with simple steps.
Boil water with salt & oil, add noodles in it, cook al dente, drain well, wash it with water, keep it in a strainer for 10 mins.
Heat a pan with oil, fry sliced garlic & red chilli in it until get the chilli-garlic aroma from the oil.strain it & ready to use. It is optional so can skip this step.
Toss or stir fry the noodles in 2 1/2 tbsp oil(or chilli garlic oil), remove from pan, keep it for later.
Fry the well beaten eggs in oil with salt & pepper, scramble the eggs into many pieces, remove from pan, keep it aside for later.
Heat the pan with oil, fry chopped onion/white spring onion bulbs & chopped garlic/garlic leaves. Then fry cabbage, capsicum & carrot for 1-2 mins.
Add oil tossed noodles in pan, mix it well with veggies & fry it little.
Toss the veggies & noodles with a mix of soya sauce, red chilli sauce & green chilli sauce, add scrambled eggs & mix it well too.
Add salt & pepper, mix well, fry the noodles for 1 min. Street style egg hakka noodles or egg chow mein is ready. Sprinkle chopped spring onion. Mix well, turn off the heat.
Best to serve this egg noodles with Indian Chinese restaurant style any veg or non veg gravy. However you can enjoy it as evening snacks just with tomato ketchup.