Double egg noodles, a beloved dish in many Asian cuisines, offer a delightful combination of chewy texture and savory flavors. This seemingly simple noodle dish boasts a depth of taste that comes from careful preparation and the perfect balance of ingredients. Whether you're a seasoned cook or a kitchen novice, our recipe simplifies the process, ensuring you achieve restaurant-quality results at home. We'll guide you through creating a truly authentic experience, from selecting the right noodles to mastering the art of the perfect sauce.
This recipe elevates the classic double egg noodles with a focus on hygiene and ease of preparation, making it suitable for even the busiest weeknights. We'll unravel the secrets to creating perfectly cooked noodles with a vibrant, appealing color. Get ready to tantalize your taste buds with a dish that’s both comforting and exciting. Ready to learn how to make these delicious noodles? Let's dive into the step-by-step instructions!
Tools Needed
- Kadai (wok)
- Plate
Ingredients
Step-by-Step Instructions
Step 1. Prepare Noodles and Egg Mixture
- Boil the Hakka noodles according to package instructions (6-7 minutes for labeled packets, 8 minutes for unlabeled packets).
- Immediately remove noodles from water, rinse with cold water, and let them cool to prevent breakage.
- Beat 3 eggs with ginger, garlic paste, and salt.
Step 2. Stir-fry Vegetables and Season Noodles
- Heat oil in the wok (kadai). Add the egg mixture and cook until set. Remove and set aside.
- Add a little oil to the wok, then sauté ginger and garlic.
- Add sliced onions, carrots, cabbage, and capsicum. Stir-fry for 1-2 minutes.
- Add the boiled noodles to the wok.
- Add chili powder, garam masala, a pinch of flavoring salt, green chili sauce, red chili sauce, dark soy sauce, soy sauce, and a little tomato ketchup.
- Add a little sugar to balance the acidity from the sauces.
- Toss the noodles on high heat for 1-2 minutes.
Step 3. Combine and Serve
- Add the cooked egg to the noodles and toss for 30 seconds.
- Garnish with spring onions and serve immediately with lemon wedges on the side.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Use a thin wok (kadai) for best results. High heat is crucial for that authentic street food taste.
- Cut vegetables lengthwise to match the length of the noodles.
- Add more vegetables and less oil for a healthier option.
- Adjust spice level to your preference. Telugu style is typically very spicy.
- Serve with sliced onions and lemon wedges.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 70-80g
- Protein: 20-25g
FAQs
1. Can I use different types of noodles instead of egg noodles?
Yes! You can experiment with other noodles like wheat noodles or even rice noodles, but the cooking time might need adjustment.
2. How can I make this recipe less spicy?
Reduce the amount of chili garlic sauce or chili flakes you add. You can also add a touch more soy sauce to balance the flavors.
3. What are some ways to ensure hygiene while preparing this dish?
Wash all vegetables thoroughly. Use clean utensils and cooking surfaces. Cook the noodles and other ingredients to their appropriate internal temperatures to kill any potential bacteria.
Enjoy your delicious and hygienically prepared Spicy Indo-Chinese Egg Noodles! This recipe is perfect for a quick weeknight meal or a satisfying weekend treat. We hope you’ve enjoyed this guide and are now ready to impress your friends and family with your culinary skills.