Spicy Schezwan Vegetable Noodles (Indo-Chinese)
Spicy Schezwan Vegetable Noodles is an Indo-Chinese stir-fry — hakka noodles tossed in a hot kadhai with crunchy spring onion, green bell pepper, cabbage, carrot, ginger-garlic, soy sauce, schezwan sauce, red chilli sauce, and tomato ketchup. Fiery, smoky, classic Indian street-style Chinese. Modern Indo-Chinese fusion (not traditional Indian).
Ingredients
- hakka noodles — 150 g (ground)
- Soy Sauce — 1 tbsp (whole)
- Water (optional) (whole)
- Spring Onion — 6 piece (chopped)
- salt — 1 tsp (whole)
- Sunflower Oil — 1 tbsp (whole)
- Sesame Oil — 2 tbsp (whole)
- onion — 2 piece (sliced)
- Red Chilli Sauce (Extra Spicy - Indo-Chinese Grade) — 4 tbsp (whole)
- Carrot — 2 piece (grated)
- Garlic — 10 piece (chopped)
- Cabbage — 1 cup (grated)
- Schezwan Sauce (Chunky Dipping Grade) — 4 tbsp (whole)
- Tomato Ketchup — 4 tbsp (whole)
- green chillies — 2 piece (chopped)
- green bell pepper — 2 piece (sliced)
- Ginger — 2 piece (chopped)
Method
- To begin making the Spicy Schezwan Vegetable Noodles Recipe, first cook the noodles as per the instructions on the packet, with enough water, salt and oil.
- When the noodles are done, drain the noodles in a colander and rinse under cold water to stop the cooking process.Sprinkle a few drops of oil over the noodles and toss well till they are well coated.
- This will keep the noodles from getting mushy and stuck to each other.
- Now you can keep them aside for later use.To begin making the spicy seasoning, place a wok on medium heat.
- Add sesame oil and warm it up.
- Then add the finely chopped garlic, ginger, onions and green chillies.
- Saute until the onions soften a little.Add the capsicum, cabbage and carrots, sprinkle a little salt and saute until the vegetables become slightly tender.
- You can optionally cover the pan to fasten the cooking process of the vegetables.
- You do not want to over cook them, instead want them to remain crunchy.
- Once the vegetables are done, add the schezwan sauce, the red chilli sauce, the tomato ketchup and the soy sauce.Toss well to combine along with the vegetables.
- Once well combined, add the boiled noodles and stir fry on high heat until the noodles get well coated with the schezwan vegetables.=Give it a taste and check if you need more salt and adjust accordingly.
- Once done, turn off the heat and transfer the Spicy Schezwan Vegetable Noodles to a serving bowl and serve hot.Serve the Spicy Schezwan Vegetable Noodles Recipe along with Vegetable Manchurian Balls in Sweet and Spicy Sauce or Korean Stew Recipe With Tofu & Vegetables.
Common questions
- Spicy Schezwan Vegetable Noodles (Indo-Chinese) ko English mein kya kehte hain?
- मसालेदार शेज़वान वेजिटेबल नूडल्स (इंडो-चाइनीज़) ko English mein Spicy Schezwan Vegetable Noodles (Indo-Chinese) likhte hain.
- Ek plate Spicy Schezwan Vegetable Noodles (Indo-Chinese) mein kitni calories hoti hain?
- 270 kcal per plate.
- Kitna time lagta hai?
- 35 min lagta hai — 20 min taiyari, 15 min pakana.