📝 About This Recipe
A nostalgic cornerstone of Indian-Chinese cuisine, this dish features a dramatic mountain of golden, deep-fried crispy noodles drenched in a vibrant, sweet-and-tangy tomato-based gravy. Packed with crunchy julienned vegetables and tender protein, it is famously crowned with a lacy fried egg. It’s a masterful fusion of textures and flavors that perfectly captures the 'Desi-Chinese' soul—sweet, sour, and irresistibly crunchy.
🥗 Ingredients
The Crispy Noodle Base
- 200 grams Hakka Noodles (boiled until al dente)
- 2 tablespoons Cornstarch (for dusting)
- 2 cups Vegetable Oil (for deep frying)
The Tangy Gravy
- 1 tablespoon Ginger (finely chopped)
- 1.5 tablespoons Garlic (finely chopped)
- 1 medium Onion (thinly sliced)
- 1/2 cup Carrots (cut into thin matchsticks)
- 1 cup Cabbage (shredded)
- 1/2 cup Capsicum (Bell Pepper) (thinly sliced)
- 1/2 cup Tomato Ketchup (high quality)
- 1 tablespoon Red Chilli Sauce (adjust for heat)
- 1 teaspoon Soy Sauce (dark or light)
- 1 teaspoon Vinegar (white distilled)
- 1 teaspoon Sugar (to balance acidity)
- 2 tablespoons Cornstarch Slurry (mixed with 1/4 cup water)
- 2 cups Vegetable Broth or Water
The Topping & Garnish
- 2 large Eggs (fried sunny-side up)
- 1/4 cup Spring Onion Greens (chopped for garnish)
👨🍳 Instructions
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1
Boil the noodles in salted water until they are just cooked (al dente). Drain them thoroughly and spread them on a large tray to air dry for 10-15 minutes.
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2
Once slightly dry, sprinkle 2 tablespoons of cornstarch over the noodles and toss gently to coat. This ensures maximum crunch and prevents the noodles from sticking together in the oil.
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3
Heat oil in a wide wok or kadai. Divide the noodles into two portions. When the oil is shimmering, carefully drop one portion of noodles, spreading them out into a circular 'nest' shape.
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4
Deep fry on medium-high heat until the noodles turn golden brown and crisp. Flip once carefully. Remove and drain on paper towels. Repeat with the second batch.
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5
In a separate clean wok, heat 2 tablespoons of oil over high heat. Add the chopped ginger and garlic, sautéing for 30 seconds until fragrant but not browned.
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6
Add the sliced onions and stir-fry for 1 minute. Follow with the carrots, cabbage, and capsicum. Stir-fry on high heat for 2-3 minutes; the vegetables should be cooked but still retain a snap/crunch.
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7
Lower the heat slightly and stir in the tomato ketchup, red chilli sauce, soy sauce, vinegar, sugar, and salt to taste. Mix well to coat the vegetables.
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8
Pour in 2 cups of vegetable broth (or water). Bring the mixture to a gentle boil.
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9
Slowly pour in the cornstarch slurry while stirring continuously. The sauce will begin to thicken and turn glossy. Let it simmer for 2 minutes until it reaches a thick, pourable consistency.
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10
While the sauce simmers, fry two eggs sunny-side up in a small non-stick pan until the whites are set but the yolks are still runny.
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11
To assemble, place one crispy noodle nest on a deep serving plate. Generously pour the hot vegetable gravy over the center of the noodles, allowing some to soak in while leaving the edges crispy.
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12
Top with the fried egg and a heavy sprinkle of fresh spring onion greens. Serve immediately while the noodles are crackling!
💡 Chef's Tips
Ensure the noodles are completely dry before frying; any moisture will cause the oil to splatter and result in soggy noodles. Don't overcook the vegetables in the gravy; the contrast between the silky sauce and crunchy veggies is essential. If the sauce becomes too thick, thin it out with a splash of hot water to maintain a luscious consistency. For a non-vegetarian version, add 100g of thinly sliced sautéed chicken breast or small shrimp along with the vegetables. Always serve the sauce and noodles separately if you aren't eating immediately to prevent the noodles from losing their crunch.
🍽️ Serving Suggestions
Serve with a side of extra Schezwan sauce for those who want an added spicy kick. Pair with a refreshing glass of iced tea or a lemon-mint cooler to balance the sweet and tangy notes. Follow up with a light dessert like darsaan (honey-fried noodles with ice cream) for a complete Indo-Chinese experience. Provide a fork and a spoon; the spoon is essential for scooping up every last drop of the delicious gravy.