Schezwan Veg Noodles



1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)

1/4 cup spring onions, finely chopped

2 cups julienne vegetables (beans (par boil), carrots, cabbage and capsicum)

1/2 tsp soya sauce

1 1/2 tbsps schezwan sauce (adjust)

1/2 tsp brown sugar (optional)

1/2 tsp pepper pwd

salt as required

1 1/2 tbsps sesame oil or peanut oil

1 tbsp chopped spring onion greens, finely chopped

For Schezwan Sauce :

12 dry red chilies, soak in warm water for 1/2 hr

1 tsp grated ginger

12 garlic cloves

1 1/2 tbsp red chilli sauce

1 tsp soy sauce

1 1/2 tsps brown sugar

3 tsps vinegar

1 tbsp oil


Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mts. Add red chili paste and saute for another 2 mts. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mt. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.

Heat a wok with sesame oil till piping hot, add the spring onions and stir fry for 1 mt on high.

Add the rest of the vegetables and toss them on high heat for 4 mts.

Add salt, pepper pwd and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.

Toss the noodles and vegetables on high heat for a few secs. Turn off heat.

Garnish with chopped spring onion greens and serve hot.

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Posted by on Feb 17 2015 Filed under Snacks, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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