Schezwan Chicken Noodles

Kaala Vaalu pokumbol ariyam enthinennu. Likewise, when you see the recipe for sichuan sauce on a blog, you can be sure that another schezwan recipe that uses this sauce is on its way soon.

And I chose to share the recipe for Schezwan noodles which is a wildly popular dish of the Indo Chinese cuisine. The recipe I have for you today uses a lot of vegetables, chicken (which can be replaced with tofu or mushrooms for vegetarians) and my hot and garlicky sichuan sauce that will make your taste buds go gaga.

• Servings: 3-serving
• Time: 30 mins
• Difficulty: easy
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Kaala Vaalu pokumbol ariyam enthinennu. Likewise, when you see the recipe for sichuan sauce on a blog, you can be sure that another schezwan recipe that uses this sauce is on its way soon. And I chose to share the recipe for Schezwan noodles which is a wildly popular dish of the Indo Chinese cuisine

Summary

• Cuisine: chinese
• Course: main course
• Cooking Time: 30 mins

Ingredients

200 grams Hakka noodles (dried)

1 cup Carrot , julienned

2 cups Capsicum , julienned

1 Egg

1/2 cup Spring onion greens , chopped into pieces

1/2 cup Shallots

strips 1 Chicken cup

2 tablespoons Sesame oil

To Taste Salt and pepper

For sauce:

3 tablespoons Schezwan sauce

3 tablespoons Soy sauce

2 tablespoons Water

1 Chicken stock cube , powdered

1 teaspoon Vinegar

1/2 tsp Cornflour

Steps

1. Cook the noodles according to package instructions till al dente, drain well and keep aside.
2. Whisk together all the ingredients for the sauce.
3. Heat a few drops of oil in a pan. Pour in seasoned, beaten egg and swirl the pan. Once the omelette has set, roll it up and cut into strips. Keep aside.
4. Pour remaining oil into pan, and stir fry chicken and shallots until chicken is cooked. Season.
5. Toss in carrot and cook for a couple of minutes making sure the carrots retain a bit of bite. Similarly, stir fry the capsicum along with the carrots, followed by the spring onion greens.
6. Take off heat and add the sauce, omelette strips and cooked noodles. Toss gently for a couple of minutes over low heat.
7. Serve hot.