Schezwan noodles
Schezwan noodles, from above
VegVeganIndia

Schezwan noodles

Hakka noodles that went to a party and came back red.

25 minTime
10 gProtein each
hotSpice
The red noodles2 chapters · 1 min read

Make it your way

Grandma's wayCart style, as hot as you dare.
The original
372kcalsame
10 gproteinsame
5 gfibresame
25minutessame

Schezwan noodles, Indo Chinese menu style.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Wheat noodles1 packet hakka noodles
Schezwan sauce3½ tbsp
Cooking oil (vegetable oil)2 tbsp
Garlic4 cloves, chopped
Cabbage1½ cups, shredded
Carrot1 small, julienned
Capsicum (green capsicum, green bell pepper)½, sliced
Spring onion (green onion, scallion)2 stalks, sliced
Soy sauce2 tsp
Vinegar1½ tsp
Saltto taste, plus some for the water

Method

4 steps
  1. 1Boil the noodles in salted water until just tender with a firm bite. Drain, rinse cold and toss with a few drops of oil.
  2. 2Heat the wok until smoking, add oil and garlic, then cabbage, carrot and capsicum. Toss for 2 minutes.
  3. 3Add schezwan sauce, soy sauce and vinegar and let them sizzle for 20 seconds.
  4. 4Add noodles and salt, toss with tongs for 2 minutes. Finish with spring onion.
Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

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Make it a meal

What goes with Schezwan noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Manchow soup35 min
On the side Hot and sour soup30 min
To drink Kiwi cooler8 min
Something sweet Malai kulfi60 min
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