Schezwan noodles
By : Method
- Cut the capsicum and carrots in to thin strips.
- Boil water in a pan with a teaspoon of oil, add noodles in to it and cook until firm and soft (make sure that you don't over cook the noodles). Now drain the noodles in a colander and transfer it to a bowl of fresh water. So that the starch will be removed completely.
- Now heat pan with oil, add onions, ginger garlic paste, and saute in medium flame, then add all the veggies, and saute in high flame with enough salt, for 2 to 3 minutes (don't over cook the veggies until mushy) Now add schezwan, tomato, soy sauces, give it a quick stir, add the cooked noodles now and toss it well, so that it gets mix with the sauces, and veggies. Lastly add the spring onions.
- Spicy tangy Schezwan noodles is ready to be served :-) enjoy it while it is hot.
- Same procedure can used in the preparation of vegetable hakka noodles, use green chili sauce instead of schezwan sauce.
- To make the noodles tangy I have used tomato sauce in it, you can skip that, if you don't want.
Recipe courtesy: Pachanti
Ingredients:
150 grams noodles(Hakka)
4 tbsp olive oil
2 tbsp spring onions( White portion finely chopped)
3 tbsp shredded Cabbage
1 onion (sliced)
3 tbsp capsicum (Red, Yellow and Green)
2 tbsp carrots
1 tbsp soy sauce
1 tbsp tomato sauce
4 tbsp schezwan sauce(Adjust according to the spice need)
Salt as per taste
1 tbsp ginger garlic paste (Optional)
2 stalk spring onions (Finely Chopped)
150 grams noodles(Hakka)
4 tbsp olive oil
2 tbsp spring onions( White portion finely chopped)
3 tbsp shredded Cabbage
1 onion (sliced)
3 tbsp capsicum (Red, Yellow and Green)
2 tbsp carrots
1 tbsp soy sauce
1 tbsp tomato sauce
4 tbsp schezwan sauce(Adjust according to the spice need)
Salt as per taste
1 tbsp ginger garlic paste (Optional)
2 stalk spring onions (Finely Chopped)
RECIPES BY SRIKRUPA
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