Schezwan Noodles

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• Indo-Chinese cuisine is a delightful fusion of Indian and Chinese flavours that has won the hearts of food enthusiasts worldwide. One such tantalising creation is the Hot and Spicy Schezwan Noodles, a dish that bursts with fiery flavours and is sure to satisfy your craving for a zesty culinary adventure. The best part? Preparing this restaurant-style delight at home is a breeze, and the end result is just as gratifying. Let's dive into this easy-to-follow recipe and transform your regular noodles into a mouthwatering Indo-Chinese delicacy.

   

  Serves 2-3

  Preparation Time 10 mins

  Cooking Time 20 mins 

   

  Ingredients:

  - Noodles – 1 packet

  - Oil – 3 tbsp

  - Salt – 1 tbsp

  - Whole dry chilli – 1 tsp

  - Chopped ginger – 1 tsp

  - Sliced onion – 1 tbsp

  - Sliced capsicum – 1 tbsp

  - Sliced cabbage – 1 tbsp

  - Julienne of carrot – 1 tbsp

  - Pickled ginger – 1 tbsp

  - Spring onion bulb – 1 tbsp

  - Schezwan sauce – 1.5 tbsp

  - Soy sauce – 1 tsp

  - Black pepper – 1 tsp

  - Salt – 1 tsp

  - Vinegar – ½ tsp

  - Spring onion green – 1 tbsp

   

  Method:

   

  1. Begin by boiling water to cook the noodles. To the boiling water, add oil and salt. Cook the noodles until they are approximately 75%-80% done, ensuring they are still slightly firm. Once cooked, drain the water and spread the noodles evenly on a clean surface. Drizzle some oil over them to prevent sticking.

   

  2. Next, prepare the colourful and crunchy vegetables for the Schezwan Noodles. Cut the carrot, onion, capsicum, and cabbage into thin juliennes. For an extra zing, slice the whole dry red chilli into diamond shapes. Also, prepare pickled ginger juliennes and slice the spring onion bulb.

   

  3. It's time to bring the flavours together. Heat a wok thoroughly and add chopped garlic and dried chilli diamonds. The sizzle of these aromatic ingredients will set the stage for an exquisite taste experience. Toss in all the juliennes of vegetables and give them a quick stir-fry, retaining their vibrant colours and crispiness.

   

  4. Now, add the pre-cooked noodles, pickled ginger, spring onion bulb, Schezwan sauce, soy sauce, black pepper, salt, and a dash of vinegar to the wok. The Schezwan sauce and soy sauce infuse the noodles with a symphony of spicy and umami notes, while the black pepper adds depth and warmth to the dish.

   

  5. Stir-fry the mixture, ensuring the sauces and spices coat every noodle evenly. If the noodles seem a bit dry, add a small amount of the boiled water used to cook the noodles and continue cooking until the mixture dries out to perfection.

   

  6. Finally, add the green part of spring onions to add a refreshing burst of colour and flavour to the dish. The vibrant green specks of spring onion create a beautiful contrast against the rich red hue of the Schezwan noodles.

   

  7. Your sizzling Hot and Spicy Schezwan Noodles are now ready to be devoured! Serve them on a plate and garnish with more spring onion greens for an appealing finishing touch.

   

  Indulging in the delightful world of Indo-Chinese cuisine is a treat for the senses, and Schezwan Noodles stand out as a beloved favourite. With the perfect balance of spiciness, tanginess, and aromatic spices, this dish is sure to leave you craving more.

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