| Details | Time |
|---|---|
| Preparation Time | 10 Minutes |
| Cooking Time | 10 Minutes |
| Total Time | 20 Minutes |
| Serves | 2–3 People |
Boil Hillers Hakka Noodles according to the pack instructions. Drain, rinse with cold water, and toss with a few drops of oil.
Heat oil in a wok, add the eggs, season lightly with salt and pepper, scramble until cooked, and keep aside.
In the same wok, sauté garlic, ginger, and green chillies. Add onion, carrot, cabbage, and capsicum. Stir-fry on high flame for 2–3 minutes.
Mix in soy sauce, green chilli sauce, tomato ketchup, vinegar, black pepper, and salt.
Add the cooked noodles and scrambled eggs. Toss on high heat for 2–3 minutes until well coated.
Garnish with chopped spring onions and serve immediately with chilli sauce or Manchurian.
Hillers Hakka Noodles are ideal for this recipe because they cook quickly, have a non-sticky texture, and absorb sauces perfectly for authentic Indo-Chinese flavor.
Yes. For the best taste, use Hillers Soy Sauce, Hillers Green Chilli Sauce, Hillers Tomato Ketchup, and Hillers Vinegar to achieve restaurant-style flavor
After boiling, rinse the noodles with cold water and toss them with a little oil before stir-frying. This keeps the noodles separate and prevents sticking.
Absolutely. You can add cooked chicken, paneer, mushrooms, tofu, or prawns to make the recipe more filling and protein-rich.
This recipe takes just 20 minutes to prepare, including 10 minutes for preparation and 10 minutes for cooking, making it a quick and delicious meal for any time of the day.
