Schezwan noodles primarily use long noodles, stir-fried with a medley of vegetables and occasionally proteins, bathed generously in the spicy Schezwan sauce. The end product is a delightful plate where each strand of noodle is coated evenly with the robust sauce, ensuring an explosion of flavors in your mouth. It is often hailed as a crown jewel in the realm of Indo-Chinese cuisine, are a testament to how two diverse culinary cultures can merge to produce something phenomenal. These noodles are not just about the heat; they encapsulate a beautiful harmony of flavors - spicy, tangy, and slightly sweet.
100gramscapsicum / bell pepperscapsicum, thinly sliced
100gramsCabbageshredded
50gramsspring onionfinely chopped
50gramsspring onionfinely chopped
4tablespoonsSchezwan sauce
2tablespoonsSoy sauce
2tablespoonsOil
1tablespoonGingerfinely chopped
1tablespoonGarlicfinely chopped
1teaspoonVinegar
1teaspoonred sauce / red chilli sauceoptional for extra heat
Salt
Instructions
Preparation
Start by boiling water in a large pan. Once boiling, add the noodles along with a pinch of salt. Cook until they're about 90% done - they should retain a slight bite.
Drain the noodles and rinse them under cold water to halt the cooking process. This will keep them non-sticky. Set aside.
Chop all your veggies finely, ensuring they're thinly sliced or julienned for quick cooking.
Cooking
Heat oil in a wok or large pan. Once it's hot, add the finely chopped ginger and garlic. Sauté until they emit a pleasant aroma but ensure they don't brown.
Add the spring onion whites and sauté for another 2 minutes.
Introduce the julienned carrots, sliced bell peppers, and shredded cabbage to the wok. Stir fry on high heat for 2-3 minutes until the veggies soften slightly yet retain their crunch.
Pour in the Schezwan sauce, soy sauce, vinegar, and red chili sauce. Mix everything well.
Finally, toss in the noodles, ensuring they're well coated with the sauces and veggies. Stir-fry for another 2 minutes.
Check seasoning, and if required, add salt. Remember, soy sauce and Schezwan sauce already have salt in them.