Egg and Hakka Noodle Lunch
ChineseLunchDesi eggsEasy
Hakka-style noodles tossed with eggs, vegetables and soy sauce — a quick, satisfying lunch from the wok.
Prep time15 min
Cook time15 min
Total time30 min
Servings4
Ingredients
- 3 eggs
- 2 packs noodles (200 g)
- 1 capsicum, sliced
- 1 carrot, julienned
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oil
- 1 tsp chilli sauce
- Salt to taste
Method
- Boil the noodles, drain and toss with a little oil so they do not stick.
- Beat the eggs and scramble them in a hot wok. Set aside.
- Stir-fry the capsicum and carrot for 2 minutes on high heat.
- Add the noodles, soy sauce and chilli sauce. Toss for 3 minutes.
- Mix in the scrambled eggs and spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)360 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)50 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Toss the noodles on high heat so they get a light smoky flavour. Food safety: cook eggs until fully set. Allergens: contains egg, wheat (noodles) and soy. Substitute: use rice noodles instead of wheat noodles, or add shredded chicken. Nutrition figures are estimates only.