Receta Egg Noodles (Chinese Style)
Chinese egg noodles are so easy to prepare and the best way to make kids have more veggies and eggs in their diet ....well at least in my case :)
I usually make egg noodles as an after school snack, for my kids. I also throw in some vegetables along with the eggs. I totally omit ajinamotto, but do make with a tad bit more of oil, than I use for other food; because the oil/fat brings out a more restaurant flavor to the noodles...but if you are calorie conscious reduce the oil to your preference.
While making Chinese dishes, I'd like to add garlic to the oil first, this is just to make the oil have a bit of garlic flavor. I also like to use oyster sauce, red chilly sauce, and a tad of rice vinegar.......if you have them use it!! I also used whole dried red chilly.....just for a spicy punch you can use green chilly if you prefer. One thing which adds a nice flavor to the dish is spring onions or green onions....it is a must!! so try not to skip it....the white part will go along with the veggies and the green part for garnishing.
Another important thing is while cooking noodles, make sure it is not over cooked....so cook until it is al dente
Lets get cooking!!
Author: Nisa Homey.
Serves: 2 to 3
Ingredients:
Hakka noodles: 1 1/2 packets or about 250 gms
Vegetables: 1 small carrot, few beans, 1/2 capsicum, a hand full of spring onion etc....you can use cabbage or any other vegetables of your choice.
Garlic: 5 to 7 cloves.
Whole red chilly: 2 (optional)
Eggs: 2.
Soy sauce: 1 tbsp.
Red chilly sauce: 1 tsp.
Oyster sauce: 1 tsp.
Pepper: 1/2 tsp.
Salt to taste
Oil: 1-2 tbsp or depending on your preference.
Method:
Cook the noodles according to the instructions on the packet. Strain and run cold water over it and keep aside. Get all the vegetables ready.
Chop them up.
I love dried red chilly.
Heat oil in a pan, add in the garlic and when it starts to turn color, add in the white part of the spring onion, then the carrots, beans, and lastly capsicum.....remember we are stir frying the vegetables on high flame...so you have to be really quick and keep all the stuffs nearby. Throw in the red chillies...
Add in the soy sauce, red chilly sauce, oyster sauce, and pepper powder. Mix everything together.
Remove the stir fried semi cooked vegetables into a plate.....there will be some oil left in the pan.
Drop in the eggs.
Stir vigorously with a spoon....
Add in a bit of salt and pepper ...this is optional.
Now add back all the veggies in.
And add in the cooked noodles.
Give everything a nice stir or toss!!
Serve hot!!
Yum!!
Some of my favorite Chinese dishes.
Quick Chinese Fried Rice.
Chinese Vegetable Spring Rolls
Chinese Chilly Fish