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

Procedure

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

Procedure

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.