Cut all the veggies as per instructions given in the ingredients section. Keep other ingredients ready.
Boil noodles first and (Pour approx. 5-6 cups water in a large pot and bring it to a boil over medium flame. When it starts to boil, add raw noodles, 1/4 teaspoon oil (2-3 drops), and 1/2 teaspoon salt. Boil the noodles for 4-5 minutes or until it’s 90% cooked. Transfer it to a colander and drain the excess water. Pour 2-3 cups cold water over it or rinse it by keeping it under running water and drain again to remove excess stickiness and prevent further cooking. Add 3/4 teaspoon oil and toss gently to coat noodles evenly with oil. This process helps to prevent sticking.)
(Pour approx. 5-6 cups water in a large pot and bring it to a boil over medium flame. When it starts to boil, add raw noodles, 1/4 teaspoon oil (2-3 drops), and 1/2 teaspoon salt. Boil the noodles for 4-5 minutes or until it’s 90% cooked. Transfer it to a colander and drain the excess water. Pour 2-3 cups cold water over it or rinse it by keeping it under running water and drain again to remove excess stickiness and prevent further cooking. Add 3/4 teaspoon oil and toss gently to coat noodles evenly with oil. This process helps to prevent sticking.)
Heat 2 tablespoons oil in a pan or wok over medium flame. Add finely chopped garlic, ginger and white parts of spring onion.
Sauté for a minute. (If you are using the regular onion, sauté until it turns translucent.)
Add carrot and french beans and sauté for a minute.
Add finely chopped cabbage and capsicum. Stir and cook over high flame for 3-4 minutes or until the veggies are cooked but little crunchy (not until they turn soft).
Add schezwan sauce, black pepper powder and salt. (Schezwan sauce already has salt in it so add only a pinch of salt to compensate for veggies). You can increase or decrease the amount of schezwan sauce per your spice level tolerance. Start by adding 1-tablespoon sauce at a time and then add more as required to get the perfect spiciness you would enjoy.
