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.
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Taste profile: savory umami with gentle heat and a light vinegar tang.
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Texture: springy noodles; juicy chicken; soft egg ribbons; crisp‑tender vegetables.
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Ideal for: quick meals, party platters, and pairing with Indo‑Chinese mains.
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Serving suggestion: garnish with spring onion greens; add sesame or fried garlic for crunch.
What You Get
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One portion of Egg Chicken Hakka Chowmein, fresh wok‑tossed.
Key Highlights
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High‑heat stir‑fry for subtle “wok‑hei” smokiness.
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Balanced sauces—bold yet not overpowering.
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Complete bowl: protein + veggies in one.
Ingredients
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Noodles: hakka/chowmein noodles.
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Proteins & veg: boneless chicken strips, eggs, onion, capsicum, carrot, cabbage, spring onions; optional beans/celery.
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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.
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