Cooking Time: 20 minutes
This is another popular indo-chinese noodle preparation I often have at restaurants. This is prepared exactly like Hakka noodles, except you use Schezwan sauce here instead of Soya sauce. The main component of this recipe is the Schezwan sauce, a red spicy sauce. This spicy noodles is mouth-watering delicious but a word of caution for those who cannot tolerate too much spice- moderate the spice content to your taste.
INGREDIENTS:
- 1 packet of veg/egg noodles, boiled
- ½ cup carrot finely chopped
- ½ cup cabbage finely chopped
- ½ cup capsicum finely chopped
- ½ French beans finely chopped
- ¼ cup spring onions finely chopped
- 1 small onion finely chopped
- 3-4 garlic cloves finely chopped
- 2 tbsp schezwan sauce
- 1 tsp vinegar
- ½ tsp black pepper grounded
- 2-3 tbsp oil
- Salt to taste
- Heat oil in a wok or a pan and sauté the garlic and onion till brown.
- Add the vegetables and stir on high flame for 5-6 minutes.
- Now reduce the flame, and add the schezwan sauce, white vinegar, pepper and salt. At this stage, you can add a little bit of water if the sauce appears to thicken too much.
- Add the boiled hakka noodles and stir fry in high flame.
- Combine the noodles with the vegetables and sauce evenly. Make sure that the noodle is completely coated in the beautiful schezwan sauce.
- Add the chopped spring onion and stir and fry for 2-3 minutes.
- Take off the heat, and serve the noodles hot.