Steps to prepare Schezwan Noodles

1. Soak 10 red chillies in 2 cups warm water for 30 minutes 
2. I microwaved them for 1.5 minutes
3. They have plumped up
4. Add to a blender jar with 
5. Add 1 tablespoon sugar
6. Transfer the paste to a bowl
7. Add 1 tablespoon Vinegar
8. Mix 1.5 tablespoon Dark Soya Sauce
9. Add 2 teaspoons ginger garlic paste
10. Mix well
11. Add around 5-6 tablespoons of the soaked chilli water
12. Add 2 teaspoons freshly ground pepper
13. Mix and keep aside
14. Cut the veggies 
15. Thinly cut 1 onion 
16. 3 spring onion whites
17. I’ve shredded half a cup Cabbage
18. Cut 1/2 a red capsicum 
19. Cut 1/2 a green capsicum 
20. Cut 1/2 a yellow capsicum 
21. Cut 1 carrot as thin as you can
22. Cut spring onion greens
23. In a deep pan or kadai, add 2 tablespoons Oil
24. Add onion and spring onion whites, stir fry
25. Cook in high heat
26. Add the sauce to this slowly
27. Mix and cook it for 2 minutes
28.  First add the cut cabbage, stir fry for 2 minutes
29. Then add the cut carrots
30. Add 4-5 tablespoons more of the chilli water
31. Add the cut capsicums, stir fry
32. Add 5 tablespoons more of the chilli water
33. Add 1 teaspoon of salt, Soya Sauce is salty
34. Let it cook for 2 more minutes
35. Cover with the lid and keep aside
36. Boil the noodles per packet instructions
37. I used Ching’s Hakka Noodles
38. I added the noodles to boiling water for 8 minutes
39. I opened it and added a teaspoon oil
40. Strained it and washed with water
41. Transfer the noodles and mix well
42. Add 1/2 teaspoon Kashmiri Chilli Powder
43. Add some spring onion greens
44. I added 1/2 teaspoon more salt
45. Leave some for garnishing
46. Serve Hot, garnish with spring onion greens