A simple Indo-Chinese- Italian fusion dish which can be whipped up in minutes to jazz up your weekend dinners. I’ve used Chings brand All-in -one and Schezwan sauce.
Schezwan Pasta / Sichuan Pasta / Szechuan Pasta / Indo- Chinese / Fusion / Italian / Pasta
|1 no||Sliced onions|
|1 no||Sliced Carrots|
|1/2 cup||Shredded Cabbage|
|1 tsp||Minced Garlic|
|1 tsp||Minced Ginger|
|1/4 cup||Green Bell pepper|
|2 stalks||Spring onions chopped|
|3 nos||Dry Red Chilli (Optional)|
|3 tbsp||Chings Schezwan sauce|
|2 tsp||Soy sauce or (Chings All-in- one sauce)|
|1/4 tsp||Salt (add only if needed)|
|1/2 cup||Choice of meat (Chicken or shrimp)|
|1 tsp||Salt (this is for the pasta)|
Heat about 5 cups of water in a big sauce pan, add about a tsp of salt and bring to a complete boil.
Add the pasta and cook for about 9-10 minutes which is what is recommended on the package. But I like it mine really soft so usually cook little longer or until it reaches soft but firm stage.
Once done, drain all the water and keep the pasta aside.
Heat up oil in another stir-fry pan and add the meat first if you are using it in your recipe. (Cook the chicken or shrimp until well done)
Add the all the veggies along with little salt and cook over high flame for few minutes. Add the schezwan sauce, soy sauce and the cooked pasta.
Quick Tip : If you prefer your vegetables to be crunchier then add them after you mix pasta with sauce. Then stir-fry over high flame for few minutes.
Stir-fry over high heat for few minutes and switch off.
Yield: 2 adult servings.