Egg noodles

  • 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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