Schezwan Noodles – You call it Schezwan Hakka or Schezwan Chowmein… they both hail from different regions in China but doesn’t make any difference to our Indo Chinese style that we follow. 🙂 Its basically stir fried noodle dish with veggies with or without meat along with schezwan sauce. Today, I am using Chingssecret sauces to make this quick stir fry which can be done under 15 minutes. Once in a while this goes into lunch box when i don’t find enough time to cook elaborate meals… everyone just love it… as its INDO CHINESE and would never complain carrying it… “aala vidungada sami” would be my reaction!
To make this noodle dish… you bascially need three major sauces… Ching’s Dark Soy Sauce, Red Chilli Sauce & Schezwan Chutney, a pack of Hakka or chowmein dry noodles and bunch of everyday English vegetables… like carrot, cabbage ginger etc Try our SCHEZWAN SPAGHETTI
Making schewan sauce or chutney at home is quite possible… i have already shared the Red Chilli Paste recipe in addition you saute onion, garlic and grind along with vinegar & sugar.
- Hakka Noodles – 1 packet
- Onion – 1/4 cup (cut lengthwise)
- Carrot – 1 (thinly sliced)
- Cabbage – 1/2 cup (Shred)
- Capsicum – 1/2 cup (cut lengthwise, green & red)
- Green chilli – 1 (minced)
- Garlic – 4 (minced)
- Ginger – 2 inch (julienned)
- Ching’s Dark Soy sauce – 2 teaspoons
- Ching’s Red Chilli sauce – 2 teaspoons
- Ching’s Schezwan Chutney – 1 tablespoon
- Black pepper powder – 1/4 teaspoon
- White pepper powder – 1/4 teaspoon
- Sugar – 1/4 teaspoon
- Salt – 1/4 teaspoon (just for the veggies)
- Oil – 3 tablespoons
- Spring onions – 1/4 cup for garnish
Lets see how to make this Indo Chinese Schezwan Noodles…..
Cut all the veggies as mentioned above… if you want them to look pretty as restaurant style then slice, shred…. rough chopping doesn’t look good for this dish but if you don’t care about looks… then roughly chop the veggies.
Lets cook the dry noodles as per package direction… bring enough water to a rolling boil and add the dry noodles. Cook them for about 8 to 10 minutes… i like mine on the soft side and not al dente…. it more a personal preference. As such noodles will dry up a bit after cooking and hence i cook on the soft side.
Once done, drain all the water and run it through cold running water for few minutes to stop further cooking. Keep it aside.
Now heat oil in a wide wok or kadai… the flame should be at high all the time, keep all the ingredients right next to it ready. Oil should be smoking hot. Try our CHILLI GOBI
Add in all the veggies all at once Onion, carrots, cabbage, capsicum, ginger, garlic & green chillies. Immediately add salt and sugar… this will keep color intact. You just give a quick stir that’s it… and then proceed
Add in black pepper powder.
Add in white pepper powder.
Followed by dark soy sauce… give it stir.
Followed by Red chilli sauce… give it a stir.
Followed by Schezwan Chutney and stir fry over high flame.
Now add in the cooked noodles and stir fry for few minutes…. Try our CHILLI PANEER
Keep the pan at an angle so the flame touches the noodle to some extent that way you get that smokey flavor. (Caution: Pls do this carefully… don’t burn down the kitchen 😀
Finally garnish with spring onions and switch off!
Now in the name of tasting… you gobble a few scoops! Try our IDLI MANCHURIAN
- 1 Pack Hakka Noodles serves 2
- Schezwan Sauce or chutney is a combination of ground (Red chillies + Onion + Garlic + Vinegar + Sugar + Salt + Schezwan peppers + Oil + Soy) making at home is quite possible but takes a lot of time… the idea behind making these dishes is for quick grab.. though contradictory to what i do… food blogging 😛 , its ok to buy store brand once in while!