kalpana’s la cucina..... spice 4 all seasons: SCHEZWAN NOODLES

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Sunday 5 July 2020

SCHEZWAN NOODLES

Schezwan noodles is an immensely popular INDO-CHINESE / DESI- CHINESE dish served in Indian Chinese restaurants. The term Indo-Chinese food is used to all the food items that have roots in China but have been customised according to the Indian taste buds. Some of the funniest yet mouth-watering variety of Indo-Chinese is Paneer Fried Rice, Veg Schezwan Noodles, Chinese Bhel and many more. This fusion food was given birth by Indians who wanted to eat chinese food but in the comfort of Indian spices. These are the most flavourful, spicy and hot noodles made using Schezwan Sauce. I have my own Schezwan Sauce recipe which I will update soon and share the link in the notes. The noodles are spicy but you can adjust the spice level by increasing or reducing the amount of Schezwan Sauce in it. If you have made schezwan sauce ahead of time then it takes very less time to make these noodles. The flavours of the Indo-Chinese recipes are so robust and their spice and tang is just so irresistible. I have shared some Indo-Chinese appetizer recipes previously and a couple of noodles and rice recipes as well.

INGREDIENTS:

1 pack (200 gm) Hakka Noodles

4-5 Cup Water

½ Cup shredded Cabbage

1 Capsicum cut into juliennes

½ Cup Carrot cut into juliennes

1 Small Onion, sliced

½ Cup Spring Onion, finely chopped

½ Cup Spring Onion, white part

2-3 Green Chillies, slited

6-7 Garlic Cloves, finely chipped

1 tablespoon Schezwan Sauce

¼ teaspoon White Pepper Powder

1 teaspoon Soya Sauce

½ teaspoon White Vinegar

½ tablespoon Red Chilli Sauce

2 tablespoon Olive oil

Salt as needed

Pinch of red –orange food colour (opt.)

METHOD:

STEP 1 - Boil water in a big vessel with 1 tsp oil & salt.

STEP 2 - Add noodles & cook for 6-7 minutes on medium flame.

When noodles are almost done/cooked,

strain them in a colander / strainer & put some cold water on them to prevent them from further cooking. Spread about ½ tsp oil in boiled noodles, it helps to prevent the noodles not to be sticky which is very important for tossing. Dry the noodles completely.

STEP 3 - In a nonstick pan, add 2 tbsp of oil.
STEP 4 - Add chopped garlic, sauté it for 1 minute on high flame. Now add sliced onion & slited green chilies in it & sauté for 30 seconds / until raw smell vanishes.

STEP 5 - Add remaining veggies & stir –fry them on high flame for 2-3 minutes. Here add spring onion white too.

STEP 6 - Add white pepper powder, salt to taste & add Schezwan sauce & stir fry them well for 1 more minute.

STEP 7 - Now add boiled noodles, toss them. Then add soya sauce & little chilli sauce & mix well on high flame. Add little oil to avoid sticking of noodles at this point. Mix everything very well.