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Preparation Time : 20
Cook Time : 20
Total Time : 40
Schezuan Noodles: 3 cups Boiled Noodles or Spaghetti (in salt n water) 3 tbsp Schezuan Sauce 2 cups Veggies (juliennes) Capsicum, French Beans n Carrots 1/2 cup (chopped) Spring Onions 2 tbsp chopped Garlic 1 tbsp Vinegar 1/4 tsp White Pepper powder dash of Black Pepper powder 1/2 cup Tomato Ketchup 1/2 tsp Soya Sauce 1 tbsp Chilli Sauce small pc of Ginger (chopped) Salt (as required) Schezuan Sauce: 7-9 Red Dried Chillies (deseeded) 1 tbsp Vinegar 1 tsp Soya Sauce 3-4 Garlic Cloves (chopped finelly) small piece Garlic (chopped finelly) 1 tbsp Sugar 1 tbsp Sesame (powder) small piece of Capsicum 1 Spring Onion (chop finelly) 3-4 Celery leaves 1 tsp Chilli powder pinch of Orange color 1/2 tsp Tandoori Masala
Schezuan Noddles: In a big wok put enough oil, keep on flame. Add garlic and ginger then add veggies and stirfry add schezuan paste, vinegar, ginger, salt, sauces, peppers powder and toss well add noodles and toss nicely add spring onions and serve as you make. NB: i keep boiled and strained noodles and sauce gravy ready but add and cook together time of serving. Noodles or Spaghetti tends to stick and clump up, so wash them on strainer, it will separate Schezuan Sauce: Soak red chillies in water for half an hour. Blend chillies with capsicum, sesame powder, sugar, celery leaves, tandoori masala, color, vinegar, chilli powder and salt. In a pan put oil keep on flame as it heats up add ginger and garlic saute then add spring onions and toss well then add the paste and just a boil then keep off flame.
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