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Tuesday, 27 December 2011


This delicious Szechuan noodles recipe is very simple and easy to make with minimal ingredients.

Schezwan Vegetable Noodles

Ingredients
Veg Noodles or Egg Noodles- 1 packet( 150 gms)
Cabbage shredded- 1/4 cup
Green beans- 5 nos( thinly sliced)
Carrot small- 1 no( julienned)
Garlic cloves- 3 nos( minced)
Whole dry red chilli- 2 nos
Ajinomoto- less than 1/4 tsp
Red chilli paste- 1/2 tbsp* or Red chilli powder- 1 tsp
Salt to taste
Oil- 2 tbsp

Schezwan Noodles
Method
Cook noodles as per instructions on carton box or wrapper and set aside.
In a wok or sauce pan heat 2 tbsp oil, when oil is hot add whole dry red chilli and garlic. Sauté until red chilli turns brown.
Add cabbage, carrot and green beans to the wok and sauté vegetables on high heat.
Sautéd vegetables should retain crispiness.
Now add the cooked noodles and give a stir, season noodles and vegetables with red chilli paste, ajinomoto and required salt.
Give a good stir until vegetables and noodles are well blended on high heat.
Serve hot Schezwan vegetable noodles along with chilli chicken or cauliflower manchurian of your choice.
Szechuan noodles recipe
*To make red chilli paste
Boil dry red chillis in water until the chillis are soft and water turns red in color. Remove chillis from water and grind chillis to smooth paste along with few tbsp of vinegar and oil.

About 30 red chillis, 3 tbsp vinegar and 5 tbsp oil will yield 1 cup red chilli paste.
This red chilli paste can be refrigerated and stored for 1 month.

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