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.
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Taste profile: savory umami with gentle heat and tang; strong garlic‑ginger backbone.
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Texture: springy noodles; soft egg ribbons; juicy mushrooms; crisp‑tender veggies.
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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 Mushroom Hakka Chowmein, fresh wok‑tossed.
Key Highlights
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High‑heat stir‑fry for subtle “wok‑hei”.
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Balanced sauces—bold yet not overpowering.
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Protein + veg combo: egg richness and mushroom umami.
Ingredients
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Noodles: hakka/chow mein noodles.
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Proteins & veg: eggs, button mushrooms, onion, capsicum, carrot, cabbage, spring onions; optional beans/celery.
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Aromatics & sauces: garlic, ginger, soy sauce, vinegar, chili/chili‑garlic sauce, white/black pepper; optional sugar and sesame oil.
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