This Indo‑Chinese favorite brings al dente hakka noodles together with tender chicken and soft scrambled egg, tossed on high heat with garlic, ginger, and green chilies for a savory, aromatic base. Onions, carrots, capsicum, cabbage, and spring onions add crunch and freshness, while a balanced mix of soy, a touch of chili or chili‑garlic sauce, vinegar, and pepper delivers gentle heat, bright tang, and addictive umami. Perfect as a hearty bowl or alongside chilli chicken/paneer or manchurian.

Taste profile: savory umami with gentle heat and a light vinegar tang.
Texture: springy noodles; juicy chicken; soft egg ribbons; crisp‑tender vegetables.
Ideal for: quick meals, party platters, and pairing with Indo‑Chinese mains.
Serving suggestion: garnish with spring onion greens; add sesame or fried garlic for crunch.

What You Get

One portion of Egg Chicken Hakka Chowmein, fresh wok‑tossed.

Key Highlights

High‑heat stir‑fry for subtle “wok‑hei” smokiness.
Balanced sauces—bold yet not overpowering.
Complete bowl: protein + veggies in one.

Ingredients

Noodles: hakka/chowmein noodles.
Proteins & veg: boneless chicken strips, eggs, onion, capsicum, carrot, cabbage, spring onions; optional beans/celery.
Aromatics & sauces: garlic, ginger, soy sauce (light/regular), chili or chili‑garlic sauce, vinegar, white/black pepper; optional sesame oil and a pinch of sugar for balance.