Schezwan Noodles

Noodles are anytime welcome in our house, lunch or dinner. I personally love anything Indo-Chinese and Hakka noodles tops the list. 

To get an extra kick out of plain Hakka noodles, add schezwan chutney, which I found out about in a recipe online(link given below). 

I also followed a tip given by Vah chef, that to take any Indo-Chinese dish to the next level, to get that authentic taste, use celery. Yes, celery definitely enhances the taste, and I would highly recommend it for any Indo-Chinese dish, be it noodles or fried rice. 

Now, one more personal tip - generally you cook noodles and then run them in cold water and then add little oil and use them later. To avoid all these steps, I sauté all vegetables and keep everything ready, then I cook noodles, take them out of water and add them directly to the wok. This saves lot of time and energy :)

Do try! 

Ingredients

Schezwan Noodles - 1 pack Himalayan delight brand - highly recommend this brand

Schezwan Chutney(Ching’s Secret brand) - 3 -4 tsp(or Schezwan sauce)

Oil - peanut or sesame 

Ginger 

Garlic

Vinegar - 2 - 3 tsp

Soya sauce - 1 - 2 tsp

Vegetables 

Onion - 1

Carrot - 1

Beans - a bunch

Celery - 4 sticks

Green bell pepper - 1

Scallions - 1 bunch

All julienned

Method

In a wok, add oil. Let it heat up. Add finely chopped ginger, garlic. Immediately add onion, followed by beans and then carrot, after sautéing for a while, add chopped celery, bell pepper, white part of scallions, little salt and sauté till vegetables are al-dente. Add soya sauce, vinegar, Schezwan chutney (or sauce). Sauté couple more minutes. 

In a pot, add enough water, bring it to boil. Add few drops of oil, very little salt. Add noodles. Boil for couple of minutes till the noodles are cooked al-dente. Take out noodles and add it to the pan directly. Mix well. Garnish with scallions.    

Recipe Source - “https://www.shubhaskitchen.com/2014/04/spicy-schezwan-noodles.html”