Vegetarian Indo-Chinese Hakka Noodles

Prep: 20 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

These Indo-Chinese Hakka noodles were a staple of my student life. They’re a classic Indian street food and also make the perfect quick and easy midweek dinner — one that is equally child- and adult-friendly. You can make it vegetarian, like I have, or add shredded chicken, pork, and seafood.

Ingredients

10 ounces dry lo mein noodles (look for medium or wide noodles, if available)
2 tablespoons neutral cooking oil
1 clove garlic, crushed
3 large eggs, beaten
2 medium carrots, grated (1 cup)
Large handful snow peas or green beans, finely sliced (1 cup)
1/4 head green cabbage, shredded (1 cup)
3 tablespoons light soy sauce, plus extra if needed
3 tablespoons chili sauce (or 2 tablespoons Sriracha), plus extra to serve
Salt, to taste
Small handful fresh cilantro, chopped, to garnish

Instructions

Fill a large pasta pot with water and bring to a boil. Add a tablespoon of salt to the boiling water, then the noodles. Cook the noodles according to package directions, until tender. Drain.
Pour the oil into a wok over medium heat. When the oil is hot, add the garlic and sauté quickly for 30 seconds, until fragrant. Add the eggs, let them set until the partly cooked, pushing the edges in like an omelet.
Add the carrots, beans, and cabbage, and stir-fry for 3 minutes, until the vegetables are tender, but with a bite. Add the noodles, along with the soy and chili sauces, and stir-fry, tossing everything together well. Taste and add more soy sauce and chili sauce to taste.
Take off the heat and stir in the fresh cilantro. Serve hot with extra chili sauce or Sriracha, if desired.