Ching's Egg Hakka Noodles 150g are classic Indo-Chinese hakka noodles made with egg for a richer, bouncier texture. India's favorite noodle for restaurant-style hakka preparations at home. Available at Anora's Cash N Carry in Los Angeles.

Highlights of Ching's Egg Hakka Noodles

• Egg-enriched hakka noodles — richer flavor and springier texture
• 150g portion — ideal for 2 generous servings
• Ching's Secret — India's leading Indo-Chinese food brand
• Classic base for egg fried noodles, hakka chow mein and restaurant-style stir-fries

How to Use

Boil noodles in salted water for 3–4 minutes until tender but firm. Drain and toss with a little sesame oil. Stir-fry in a hot wok with scrambled egg, vegetables, soy sauce, vinegar and Ching's sauces. Finish with a drizzle of sesame oil and chopped green onions. Also excellent in a tangy Chinese-style stir-fry with mixed vegetables and garlic.

Frequently Asked Questions

What is the difference between egg hakka and plain hakka noodles? Egg hakka noodles are enriched with egg, giving them a richer golden color, firmer bite and slightly more robust flavor compared to plain vegetarian hakka noodles.

Can I make a vegetarian version with egg noodles? The noodles themselves contain egg, making them non-vegan. However, they can be used in otherwise fully vegetarian stir-fry preparations.

How do I prevent noodles from sticking together? After boiling and draining, immediately toss with a small amount of oil. Cook in a very hot wok to prevent clumping.

Allergen note: Contains wheat/gluten and egg. May be processed in a facility handling soy and other allergens. Check the label for full allergen information.