I really don’t need a reason to indulge in Indo-Chinese cuisine!! What’s not to love about it?
It’s all done in a matter of minutes, just the ideal quick-fix meal we all desire sometimes. Needless to say, it’s delicious, the layers of umami flavor are surely what makes you drool at the thought of Indo-Chinese. I frankly don’t need a reason to make Indo-Chinese meals, coz no matter whatever dish you prepare, veg or non-veg, you’re palate and taste buds will thank you for the super scrumptious meal, and so will the rest of your family and friends.
Yes, the only prep part is the chopping the veggies and prepping up the meat, if you are a novice at cooking, that skill will easily come along with experience. For a shortcut, there are a variety of frozen stir fry veggie blends. That’s a great option as well 🙂
Cooking something as easy as a basic noodle can be daunting for many folks. Well ask me, I’ve had my days and shares of sticky, gluey noodles, not very appetizing to look at I say. Mom always got her noodles right, but me! I couldn’t! I finally perfected it after a few failures, and now I never have to worry about sticky noodles. It doesn’t matter what brand you use, whether they are egg/eggless noodles. The trick is not overcooking them, cook it like you’d cook pasta, except that noodles cook in a relatively short time. You have to fish them out of the water as soon as it reaches the al dente stage, read instructions and pics for reference below. Want to hear a cheat’s trick? I use angel hair pasta or sometimes even Cappellini pasta to make Chinese style noodles. Well, I love pasta and Chinese, so heck, why not??
How to make spicy noodles | Schezwan noodles | Sichuan noodles?
You can make spicy Schezwan noodles in 3 easy steps- These hot and spicy noodles are loaded with veggies to make it wholesome. Makes for a quick and delicious weeknight meal. Schezwan sauce has basically everything you need, the soy sauce, vinegar, sugar and tomato ketchup. You really don’t need to add anything else in this preparation except for the schezwan sauce. I prefer making a homemade batch, It stay’s great for months in the refrigerator. You can find the recipe here. Or simply used store bought schezwan sauce!
You may enjoy these spicy schezwan noodles with-
Schezwan potatoes Chilli Paneer
Step by step instructions to make spicy schezwan noodles, Indian style | Szechuan stir fry noodles
1.Prep your veggies, cut all the veggies lengthwise. Use whatever veggies you have at hand.
2.Bring water to boil in a pot, add salt and the hakka noodles. Do not break the noodles. Cook till al dente as per package instructions. Usually, 3-4 or even 2-3 minutes are sufficient.
3.Drain the cooked noodles in a colander, to get rid of any starch.
4.Drizzle 1 teaspoon oil all over the noodles, mix in gently. Set aside.
5.Heat 2 tablespoons oil in a wok on high heat. Add in the ginger- garlic, saute until aromatic. Add white portion of scallion greens (cut lengthwise). Saute for 30 seconds.
6.Next add bell peppers and carrots, saute for 1/2 a minute.
7.Throw in the cabbage next, saute for another 30 seconds.
8.Add the schezwan sauce, salt & pepper. Mix and saute for another 15 seconds.
9.Add in the noodles, mix gently with the help of two forks on high heat for another minute or two. Switch off the heat, sprinkle diagonally chopped scallion green/spring onion greens. Serve hot as is, or with any Indo-Chinese gravy.
NOTES
HOW TO MAKE SCHEZWAN NOODLES?
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
