Schezwan Noodles | How To Make Spicy Schezwan Noodles
These spicy Schezwan noodles are quick and delicious and make for a scrumptious meal, ready under 15 minutes!
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 150 grams noodles
- 1 tsp minced ginger
- 1 tsp finely chopped garlic
- 1 cup green bell pepper julienne's
- 1/2 cup yellow bell pepper julienne's
- 1 cup carrot sticks
- 1 cup shredded cabbage
- 1 cup shredded red cabbage
- 3 spring onion/ scallion stalks
- 2-3 tbsp schezwan sauce add as per desired heat
- 2 tbsp + 1 tsp vegetable oil
Instructions
- Prep your veggies, cut all the veggies lengthwise. Use whatever veggies you have at hand.
- Bring water to boil in a pot, add salt and the hakka noodles. Do not break the noodles. Cook till al dente as per package instructions. Usually, 3-4 or even 2-3 minutes are sufficient.
- Drain the cooked noodles in a colander, to get rid of any starch.
- Drizzle 1 teaspoon oil all over the noodles, mix in gently. Set aside.
- Heat 2 tablespoons oil in a wok on high heat. Add in the ginger- garlic, saute until aromatic. Add white portion of scallion greens (cut lengthwise). Saute for 30 seconds.
- Next add bell peppers and carrots, saute for 1/2 a minute.
- Throw in the cabbage next, saute for another 30 seconds.
- Add the schezwan sauce, salt & pepper. Mix and saute for another 15 seconds.
- Add in the noodles, mix gently with the help of two forks on high heat for another minute or two. Switch off the heat
Notes
For a non-veg version, saute thin strips of meat/ shrimp in little oil, until cooked through. Remove and set aside. Then proceed from step 5 until step 7. Add in the cooked meat/shrimp, mix and then proceed as mentioned under step 8 & 9.
You can also throw in some scrambled egg on top.
If you like your noodles a little tangy, drizzle some vinegar after adding in your noodles. Mix well.