This Indo‑Chinese favorite features wok‑tossed hakka noodles with fluffy scrambled egg and meaty mushrooms, layered with garlic, ginger, chilies, and a balanced soy‑vinegar‑chili profile. Noodles are cooked al dente, then stir‑fried on high heat with onions, carrots, capsicum, cabbage, and spring onions for a subtle smoky edge and crisp‑tender bite. Finished with soy sauce, chili garlic or red chili sauce, vinegar, and white/black pepper, it’s hearty enough as a meal or perfect alongside chilli chicken/paneer.

Taste profile: savory umami with gentle heat and tang; strong garlic‑ginger backbone.
Texture: springy noodles; soft egg ribbons; juicy mushrooms; crisp‑tender veggies.
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 Mushroom Hakka Chowmein, fresh wok‑tossed.

Key Highlights

High‑heat stir‑fry for subtle “wok‑hei”.
Balanced sauces—bold yet not overpowering.
Protein + veg combo: egg richness and mushroom umami.

Ingredients

Noodles: hakka/chow mein noodles.
Proteins & veg: eggs, button mushrooms, onion, capsicum, carrot, cabbage, spring onions; optional beans/celery.
Aromatics & sauces: garlic, ginger, soy sauce, vinegar, chili/chili‑garlic sauce, white/black pepper; optional sugar and sesame oil.