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Navarathri 2014 recipes

Tuesday, July 1, 2014

schezwan-noodlesI now a days prefer schezwan recipes when it comes to Chinese cuisine. Fried rice and hakka noodles became very usual and all I need is some spicy stuff, so I prefer schezwan fried rice or noodles these days. Love the spiciness, garlic flavor and the fiery red hot colour too. I made some schezwan fried rice, had the chilli paste, so wanted to try noodles as well. I loved the noodles more than the rice. I assure about the taste, though the method may not be the same as it is supposed to be made.  
schezwan-noodles-spicy

Schezwan noodles recipe

Recipe Cuisine: Oriental  |  Recipe Category: Dinner
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 2

Ingredients


Plain noodles  A small bunch* 
Soya sauce  1 tsp 
Chilli sauce  1 tsp 
Black pepper powder  1/2 tsp 
Cabbage, finely chopped  1/2 cup 
Carrot  1 small, finely chopped/ julienne 
Baby beans/ beans  10, finely chopped 
Garlic, finely chopped  3 tblsp 
Dry red chilli**  1 + 8 
Spring onion (optional)  To garnish 
Sugar  3/4 tsp 
Olive oil/ sesame oil  4 tblsp 
Salt & water  As needed 

*Say roughly 1 inch diameter.
**Kashmiri red chillies - they are long and red, skin looks shrunken

Method

  1. Boil enough water and cook the noodles as per the package instructions. It hardly takes 4-5 minutes after you add the noodles to the boiling water. Drain and wash immediately to prevent sticking to each other.
  2. 1-cook
  3. Soak red chillies in hot water for 30 minutes or boil water and add the chillies, cook for 5 minutes. Cool down and grind to a paste. Make sure to grind properly.
  4. Finely chop all the required garlic, vegetables and keep all the other ingredients ready.Heat a kadai with enough oil, add a red chilli followed by the chopped garlic. Fry just for a minute,taking care, not to change its colour.Do not over fry. Add the chilli paste.
  5. 2-fry
  6. Give it a fry for minute over medium flame until the oil separates. Add chopped carrot and beans first, fry for 30 seconds in high flame, then lastly cabbage.
  7. 3-cook
  8. Stir fry for a minute over high flame. Add sugar, salt, chilli sauce, soya sauce, pepper powder.Stir quickly and add the cooked noodles.
  9. 4-add-noodles
  10. Mix or toss well so that everything gets mixed up evenly. Adjust salt, pepper and add oil if needed. Transfer to the serving bowl.
  11. 5-ready

Notes

  • If noodles get stuck to each other before you add along with veggies, just sprinkle some water to loosen it. 
  • You can add spring onion in this recipe, finely chopped – white part after garlic, green part finally for garnish. 
  • You can add sugar as soon as you add veggies to retain its colour, taste and crunchiness. 
  • You can grind the chilli paste ahead and store in refrigerator and use it as needed (just for the sake you cannot grind too little chilli to make smooth paste). 
  •  Do not over fry garlic as it will not lend the flavor we need for this recipe. 
  • Adding lots of garlic is must for this recipe. Otherwise no flavor. 
  • Sesame oil and olive oil works best for this.

Serve hot as such or any manchurian side dish like Gobi manchurian, baby corn manchurian or veg manchurian gravy. You can also try chilli paneer dry or chilli paneer gravy as side dish.
schezwan-noodles-recipe

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19 comments:

  1. very nice version, was wondering about the coriander leaves, is that the one?

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  2. yummy noodles and love the step pics

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  3. I think few r the ingredient r missing....

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  4. spicy and yummy, killer combo.

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  5. This comment has been removed by the author.

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  6. You have mentioned 1 dry red chilli but the pic shows many

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  7. Yummy and colorful noodles...
    http://kurinjikathambam.blogspot.in/

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  8. drooling over the noodles!! feel like grabbing the chopsticks now!!

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  9. garlic n noodles - my fav things combined together - super.

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  10. tasty noodles with nice pics..

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  11. Glad I stopped by at lunch time :)

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  12. The noodles look so yummy. I just wanted to know that how many spoons of the red chilly paste should we use. Maybe my kids may not be able to eat if it's too spicy. Up until now I always used Ching's secret schezwan masala, but it's interesting to make fresh masala for the recipe. I love this recipe and Iam surely going to try it.

    ReplyDelete
    Replies
    1. 1 & 1/2 tblsp might be right

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  13. Looks yummy. What noodles are you using and where do you get it? Thank you.

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    Replies
    1. Its Beijing noodles from Fairprice Singapore

      Delete

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