Schezwan Noodles is a very famous and popular Indo Chinese dish served in restaurants. The Hakka Noodles are cooked and then added to stir fried vegetables along with strong and pungent Szhezwan Sauce. Schezwan or Sichuan food is an important part of Chinese cuisine, which finds its roots in the Sichuan Province. Schezwan food is known for its prominent flavours and high spice level coming from Sichuan pepper and chilli peppers. I have used the home made Schezwan Sauce but you can use the store bought ones also. Do try out this Schezwan Noodles and post your comments here. Meanwhile do check out other interesting Indo –Chinese, Chinese recipes here.
Here’s
how to make Schezwan Noodles with step by step photos…
Ingredients
Hakka Noodles |
400 gms |
Onion |
1 finely chopped |
Green Beans |
10-12 finely chopped |
Carrots |
2-3 finely chopped |
Cabbage |
1 bowl thinly chopped |
Capsicum/Bell Pepper |
1 finely chopped |
Spring Onions |
2 bulbs finely chopped |
3 tbsp |
|
Black Pepper Powder |
1 tsp |
Vinegar |
1 tbsp |
Salt |
As needed |
Oil |
2-3 tsp for cooking noodles |
Oil |
3 tbsp for stir frying |
Preparation
Time: 15 – 20 minutes Recipe
Category: Main Course
Cooking
Time: 20-25 minutes Recipe Cuisine: Chinese
Author:
Priya Anandakumar
Serves: 4-5
Vegetable Fried Rice [Indo-Chinese]
Schezwan Sauce/Homemade Schezwan Sauce
Schezwan Noodles with Homemade Schezwan Sauce
Schezwan Fried Rice with Homemade Schezwan Sauce
Sweet & Sour Chicken Fry/Cantonese Sweet & Sour Chicken
Method
Heat
about 8 cups of water in a sauce pan. Add required salt and 2 tsp of oil to it.
Let it
come to rolling boil, at this stage reduce the flame and add the Hakka Noodles
to it.
Mix
everything really well and let it cook for about 5-6 minutes or until almost
done.
Now switch off the stove. Drain the water using a colander.
Rinse the noodles with cold running water. This will remove the excess starch in the noodles and prevent it from further cooking.
Add 1
tsp of oil to the noodles and toss really well.
Let it
cool down completely, meanwhile let’s cook the vegetables.
Heat
about 3 tbsp of oil in a kadai/pan, add finely chopped onions and saute until
they turn translucent.
Add the
chopped beans, carrots, little salt and sauté everything really well for about
a minute.
Add 1
tbsp of chopped spring onions and give a good stir.
Cook on
high flame for about 4-5 minutes, the vegetables must be cooked but should
still be crunchy.
Now
reduce the flame and add 1 tsp of black pepper powder.
Mix
everything really well until the schezwan sauce is thoroughly mixed with the
vegetables.
Now add
the cooked Hakka noodles to the kadai/pan.
Mix everything really well, until well combined.
Finally
add 1 tbsp of rice vinegar/white vinegar, mix everything well. If needed add
more schezwan sauce at this stage and mix well.
Add
chopped spring onions to Schezwan Noodles and switch off the stove.
Delicious, super tempting and lovely Schezwan Noodles is ready to be enjoyed. Serve it hot along Cabbage Manchurian or Egg Manchurian or with Baby Corn & Mangetout Stir Fry
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Until then I am signing off…
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