Whenever I have ordered desi Chinese this has been my dish of choice! I have made this recipe so many times at home with rice and beans. I have always used older rice for this recipe, the taste is even better. Some recipes you have to use Garlic in the recipe, this is one of them, without it the taste is very flat. I love adding several vegetables to this, with this recipe stir frying the veggies is the best. You need a bite to it, to go along with the noodles.
Chings Hakka noodles has always been the brand we have used at home, this is the tastiest and it is so affordable. They have a new type, you can add the noodles to already boiled water and not cook. It takes only 8 minutes to have the noodles ready for this recipe!
I like it spicy, this recipe is certifiably hot! I made this dish for my brother Uttam and myself, both of us were sweating and smiling the whole time we ate this dish! It was perfect for a cold winters evening!
Let me know if you want any recipe?
[recipe_card]
Schezwan Noodles
Ingredients
Ingredients
- 10 red chillies
- 2 cups water
- 1 tablespoon sugar
- 1 tablespoon Chilli Vinegar
- 1.5 tablespoons Soya Sauce
- 2 teaspoons ginger garlic paste
- 1 onion
- 3 spring onions whites and greens separate
- 1/2 cup Half a cup cabbage
- 1/2 Half a red yellow and green capsicum or bell peppers
- 1 carrot
- 2 tablespoon Olive Oil
- 1.5 teaspoons Salt
- 1 packet Ching's Veg Hakka Noodles
- 6 cups for cooking noodles
- Spring Onion greens for garnishing
Instructions
Method
Steps to prepare Schezwan Noodles
- Soak 10 red chillies in 2 cups warm water for 30 minutes
- I microwaved them for 1.5 minutes
- They have plumped up
- Add to a blender jar with
- Add 1 tablespoon sugar
- Transfer the paste to a bowl
- Add 1 tablespoon Vinegar
- Mix 1.5 tablespoon Dark Soya Sauce
- Add 2 teaspoons ginger garlic paste
- Mix well
- Add around 5-6 tablespoons of the soaked chilli water
- Add 2 teaspoons freshly ground pepper
- Mix and keep aside
- Cut the veggies
- Thinly cut 1 onion
- 3 spring onion whites
- I’ve shredded half a cup Cabbage
- Cut 1/2 a red capsicum
- Cut 1/2 a green capsicum
- Cut 1/2 a yellow capsicum
- Cut 1 carrot as thin as you can
- Cut spring onion greens
- In a deep pan or kadai, add 2 tablespoons Oil
- Add onion and spring onion whites, stir fry
- Cook in high heat
- Add the sauce to this slowly
- Mix and cook it for 2 minutes
- First add the cut cabbage, stir fry for 2 minutes
- Then add the cut carrots
- Add 4-5 tablespoons more of the chilli water
- Add the cut capsicums, stir fry
- Add 5 tablespoons more of the chilli water
- Add 1 teaspoon of salt, Soya Sauce is salty
- Let it cook for 2 more minutes
- Cover with the lid and keep aside
- Boil the noodles per packet instructions
- I used Ching’s Hakka Noodles
- I added the noodles to boiling water for 8 minutes
- I opened it and added a teaspoon oil
- Strained it and washed with water
- Transfer the noodles and mix well
- Add 1/2 teaspoon Kashmiri Chilli Powder
- Add some spring onion greens
- I added 1/2 teaspoon more salt
- Leave some for garnishing
- Serve Hot, garnish with spring onion greens
