Schezwan Noodles

I often wonder what to write before each post and get stuck up with finding the right words. I am a person who loves to read the story behind each dish and end up liking those blogs which offers a brilliant narration. However I know many people who feels it’s really boring to read all those details and a wastage of time. They are more interested in the recipe. To each its own 🙂 I am.not even sure whether people read the narrative

or simply scroll down to see the ingredients and method. Anyways… Let me stick to my style.

It was Neha’s school annual day and the kids had to reach the venue in the morning for a final stage rehearsal and then the customary make up and all those stuffs. Now the girls had decided that each one will get something interesting lunch from home so that they can share and eat. We planned to make schezwan noodles, as she didn’t want the bland veg Hakka noodles. I also promised to make some eggless hot milk marble cake. Once you have schezwan sauce ready with you, it’s very easy to make this noodles. Just shred some vegetables finely, cook the noodles and toss everything together. This tastes spicy and good on its own and you really do not need any accompaniment. I didn’t have cabbage with me, so I skipped it. But you guys please add it. It really adds to the taste. For more Indian Chinese dishes, please click here. Hope you guys will enjoy these recipes and try them out in your kitchen.

Ingredients:

• Hakka noodles 1 pkt
• Schezwan sauce 2 tbsp
• Soy sauce 2 tsp
• Salt to taste
• Sugar a pinch
• Pepper powder a pinch
• Shredded cabbage 1/2 cup
• Shredded carrots 1/4 cup
• Chopped beans 1/4 cup
• Garlic cloves 2-3
• Chopped capsicum 1/4 cup
• Dry red chili 1-2
• Chopped spring onion 2 tbsp
• Chopped spring onion greens 1/4 cup
• Refined oil 2 tbsp

Method:

• Cook the noodles as directed in the packet. Boil 1-2 litres of water in a big sauce pan and add some salt to it.
• Keep all the chopped vegetables ready.

• Drop the noodles and cook it for 2-3 minutes till it is half cooked.

• Strain the water and spread it on a plate and sprinkle some oil on it to prevent it from sticking to each other.

• Heat oil in a big iron wok or frying pan and add the finely chopped garlic pieces and dry red chilies.

• Add the vegetables, salt and stir on high flame for 3-4 minutes.

• Add the schezwan sauce and soy sauce and stir it well.

• Now add the cooked noodles and sprinkle 2 tablespoons of water. Toss it well on high flame.

• Garnish with spring onion greens and serve it hot.

Notes:

• Do not over cook the noodles. Leave it al Dante. Also sprinkle some oil on the cooked noodles so that they do not stick with each other.
• If you want it more spicy, add more sauce.
• Add salt very carefully, as the sauces too have salt in it.