Schezwan Noodles

Ingredients

• 160 grams (6 ounces) noodles (2 servings)
• 3 tablespoons oil (divided)
• 1 ¼ cup mixed vegetables chopped (carrots, capsicum,beans, mushrooms)
• 2 sprigs spring onions (separate greens and whites)

For the sauce or use 2 to 3 tbsp schezwan sauce

• 1 tablespoon Kashmiri red chili powder (mixed with little water)
• 1 to 1½ tablespoon tomato sauce (optional)
• ¾ tablespoon (3 to 4) garlic cloves chopped finely
• ¾ tablespoon (½ inch) ginger peeled and chopped finely
• ¼ cup (1 small) onion chopped finely
• ½ teaspoon salt (adjust as needed)
• 1 teaspoon sugar
• 1 tablespoon soya sauce (naturally brewed)
• 1 teaspoon vinegar
• ¼ to ½ teaspoon sichuan pepper crushed gently

Steps

Preparation

1. Bring 6 to 8 cups water to a rolling boil in a pot and cook the noodles in it to al dente, using the package instructions for the exact cooking time. Chop all the vegetables while the noodles cook.
2. Drain the cooked noodles into a colander, rinse under running water and drain thoroughly. Drizzle over 1 tsp oil, then run your fingers through the noodles so they do not stick.
3. Make a thick paste by mixing the chili powder with a little water.

Make the sauce

1. Pour 1½ tablespoon oil into a pan, then sauté the ginger and garlic until aromatic.
2. Sauté the added onions until golden, then reduce the flame. Add the red chili paste, tomato sauce, salt, sugar, soya sauce, vinegar, Szechwan pepper and 2 tbsps water. Cook to an aromatic smell and oil releasing at the sides.
3. Taste and adjust with more red chilli paste, soya or salt as you prefer. Put the sauce aside in a bowl.

How to make Schezwan Noodles

1. Pour in the remaining oil and add the spring onion whites and vegetables. Sauté them to a tender but still crunchy texture.
2. Add the noodles, schezwan sauce and spring onion greens. Give them a high-heat stir-fry for 2 to 3 mins, adjusting salt and sauce to taste.
3. The vegetable schezwan noodles are served hot.