- Take a utensil
- Add water
- When water begins to boil, add ½ tsp salt and add Hakka noodles
- Cook for 5 minutes
- Strain it and pour the cold water (here cold water helps noodles to don’t stick to each other) and add 2 tsp oil and mix well.
- Take a pan
- Add 1 ½ tbsp oil
- Once the pan is heated, add 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger and 1 thinly sliced onion
- Stir well
- Add ½ cup thinly sliced capsicum, 1 thinly sliced carrot, and 1 cup shredded cabbage
- Mix well
- Stir fry for 2 minutes
- Add 1 tsp vinegar, 2 tbsp soy sauce, 2 tbsp chili sauce
- Give it a quick mix
- Add spring onion whites
- Stir well
- Make a gap in a center
- In gap, add 2 tsp oil and 4 large eggs
- Add pepper
- Mix eggs to make it scramble and mix with the mixture (at this point flame should be high)
- Add cooked noodles
- Use 2 spatulas to mix them nicely
- Finally, add spring onion greens
- Turn off the stove and serve hot.
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