SHEZWAN NOODLES

 

 

 

Ingredients

1 packet plain noodles

2 tsp soya sauce

1/2 cup cabbage finely chopped or julienned

1 small carrot julienned

3 tbsp garlic finely chopped

10 dry red chilli

4 tbsp oil

spring onion to garnish

salt and water as needed

 

Method

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.

 

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.

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.
Give it a fry for minute over medium flame until the oil separates. Add chopped carrot first, fry for 30 seconds in high flame, then lastly cabbage.
Stir fry for a minute over high flame.
Add  salt, chilli sauce, soya sauce, pepper powder. Stir quickly and add the cooked noodles.
Mix or toss well so that everything gets mixed up evenly. Adjust salt and add oil if needed. Transfer to the serving bowl.

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 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 Serve hot as such or any manchurian side dish .