PREP TIME: 45 Mins
COOKING TIME: 20 Mins
Ingredients – for schezwan sauce
Dry red chilli – 15
Garlic – 7 pods
Ginger – ¼ inch piece
Salt – ½ teaspoon
Pepper – ½ teaspoon
Sugar – ½ teaspoon
Soya sauce – ¼ teaspoon
Oil – 1 teaspoon
STEP 1: De-seed and soak the dry red chilli in hot water for 30 minutes
STEP 2: Grate the ginger and garlic. Grind the soaked chilli to make fine paste.
STEP 3: Heat oil in a pan, add garlic and ginger and sauté for a minute and then add the chilli paste. Cook till the oil separates from the mixture.
STEP 4: Add salt, pepper, soya sauce and 5 teaspoons of water.
STEP 5: Add the sugar mix well and turn off the heat.
Ingredients – for Noodles
Noodles –2 Cups
Garlic – 2 pods grated
Green Onion – 3
Bell Pepper – ¼ cup (I’ve used red & yellow pepper)
Carrot – 1
Cabbage – 1 cup
Beans – 10
Oil – 2 teaspoon
Salt – to taste
Schezwan sauce – 2 teaspoons
Ketchup – ½ teaspoon
STEP 1: Heat water in a wok and cook the noodles till soft with 3 drops of oil.
STEP 2: Finely chop the carrot, green onion, bell pepper, beans and cabbage.
STEP 3: Heat oil in a wok. Add grated garlic, white portion of the green onion, bell pepper, carrot, beans and cabbage and cook on high flame for 5 minutes.
STEP 4: Add salt, Schezwan sauce, tomato ketchup and mix well.
STEP 5: Add the cooked noodles to the vegetable mixture in small batches, toss well and cook on high flame for 5 minutes and turn off the heat.
STEP 6: Transfer to serving plate and garnish with chopped green onion.
TIP: Serve hot.