Egg Hakka Stir Fried Noodles

This is my version of pancit canton in my own country but here in India they call it Hakka noodles with egg. It was easy to cook and prepare so I suggest my fellow friends here who regularly reads my post to also try this recipe.

Yummy Egg Hakka Noodles sprinkled with spring onions



It needs veggies like cabbage, carrot, green beans, capsicum, tomato and spring onions. But in this presentation what I have was carrot, cabbage and spring onions only. You can also use chicken and shrimp in this recipe. But what I did use was chicken liver and it was just tasty.

Hakka noodles have wheat, soya, peanuts, milk and tree nuts and they have a warning at the back of the label for people who have sensitivity or allergy to the said ingredients. Some Hakka noodle packets do have flavorings included, but this one does not have and it’s with egg which is considered non vegetarian meal.

Anyway I have no issues on this one. It is still healthy to prepare for my family and delicious. You just need to boil the Hakka noodles for 5 minutes and drain the water and keep it aside. The next step for you is to sauté it in garlic and onion and the chicken meat which I used was liver but if you have shrimp then its better.

Still cooking the noodles here so no spring onions yet



After this you can now add the tomatoes and cabbage and season it with soy sauce and ground black pepper. Once your cabbage is half cooked you can now add your hakka noodles and then add some salt into it and stir gently so that the noodles would not be mashed. The last ingredients that you will need to put were carrots and spring onions. The carrot should not be overcooked. It is better to eat it half cook and still crunchy as well as the spring onions for toppings.

You don’t need to put too much water in this recipe. If you think the noodles sticks at the bottom of the pan, then just two tablespoons of water will do and just put the flame into medium to slow heat. As I have said, you don’t need to overcook this one since the noodles are already boiled before you stir fry it with the sautéed veggies.

My bowl of noodle goodness, seasoned with soy sauce and lemon


Some people do add MSG or monosodium glutamate in their dish, but as for me, it is not healthy to consider such so I don’t use MSG in any of my cooking or recipes. But if you like to add, go ahead as long as it is in moderation. Noodles like this are always good to pair with tasty breads and fried finger foods such as spring rolls. I also suggest that you squeezed out a lemon and put soya sauce as you eat it…Bon Appetit!

Vietnamese Beef Pho My Own Rendition

Vietnamese Beef Pho (My Own Rendition)

I am not an expert cook, but certainly I do enjoy what I cook and as much as possible I don’t imitate the original version if in case I don’t like the presentation. I have no disrespect to certain cultural food if I render my own version. For me, cooking it alone was already a challenge like the famous Vietnamese Beef Pho.

It is very good to serve this to your family on a cold lovely night. I was able to gather the ingredients online and what I just didn’t follow was the raw meat because I personally don’t like to eat beef meat which is just going to be cooked because of the hot soup. So pardon me if you’re an authentic Vietnamese Chef, I just want it my way so I cook it based on my own pallet.

It was really herbal because of the mint, coriander and lemon grass ingredient. The taste of lemon has given it a new twist and you would surely love the smell of freshly cut onion springs as you sprinkle it on your soup. Here is the sample of the soup I made.

Here is the sample ingredient for cooking Vietnamese Beef Pho

½ kilo Beef -shin bones
1 ginger root -cut into thin slice ( I prefer oval)
Salt - as per your taste
Blk. Peppercorns -ground
Onion - ¾ size for slice
Onion spring - for garnishing
Lemon grass -1 stalk is enough
Rice noodles - 350 grams
Fresh mint leaves -for garnishing
Fresh coriander leaves – for garnishing
Hoisin sauce - 2 tablespoon
Mongo sprout - for toppings
Lime or lemon - for garnishing
Chili sauce - for garnishing

What I did was I did boiled my beef to make the meat tender and juicy to eat but in the real Vietnamese Beef Pho, they serve it raw meat. So back to what I am saying, I boiled the meat and put together the ingredients like onion (big sliced one) ginger root, ground pepper, salt, lemon grass and keep it boiling till you see the meat tender.



On a separate cauldron just boil water for your rice noodles, once its done, drain it and keep the noodles handy. What I did on the mongo sprout is that I sautéed it with butter, but the original recipe is raw veggie so it’s up to you if you want it raw or not.



Once your soup is done with your beef, you can now put the rice noodles and mix the hoisin sauce and then put the other toppings like mongo sprout and just design your garnishings like the fresh mint, fresh coriander, spring onion and the lemon or lime wedge.

Another sample photo for you, isn’t that lovely? It was our dinner and was really grand and wow, truly Asian cuisine. I’d be sharing more here on my blog and just leave me a message if you have any questions.