Schezuan Noodles Recipe

Ingredients

For the stir fried vegetables :

( 1 ) 100 grams capsicum (long strips)

( 2 ) 100 grams onions (slices or rings)

( 3 ) 5 tea spoons oil

( 4 ) 200 grams cabbage (shredded)

( 5 ) 50 grams french beans (finely chopped)

( 6 ) 100 grams carrots (long strips)

( 7 ) 100 grams noodles

( 8 ) ½ tea spoon white pepper powder

( 9 ) A pinch ajinomoto

(10) 2 tea spoons soya sauce

(11) Salt to taste

Method

( 1 ) Chop the capsicum into long strip.

( 2 ) Chop the onions into long slices.

( 3 ) Heat 2 tea spoons oil in a wok or frying pan on a high flame.

( 4 ) Add the cabbage, capsicums, onions, french beans, carrots and ajinomoto. Cook on a high flame for 2 minutes.

( 5 ) Add the noodles, pepper powder, soya sauce and salt.

( 6 ) Mix well and cook for 1 minute. Serve hot.

Method for Boiling the Noodles

Boil the noodles with a little oil in the water. Drain all the water when they are cooked. Pour cold water on the noodles. Add 2 tea spoons oil to it. This would prevent the noodles from sticking to each other.

( 1 ) 8 red chillies whole

( 2 ) 4 cloves garlic (finely chopped)

( 3 ) 4 table spoons oil

( 4 ) 3 cloves garlic

( 5 ) ½ tea spoon ginger (finely chopped)

( 6 ) 1 capsicum (finely chopped)

( 7 ) 8 french beans (finely chopped)

( 8 ) 2 onions (finely chopped)

( 9 ) 250 grams tomatoes (finely chopped)

(10) A piiich ajinomoto

(11) 3 table spoons white vinegar

(12) 1 table spoon corn flour (dissolved well in water)

(13) 2 table spoons sugar

(14) A few drops of edible red colour

(15) Salt to taste

Method

( 1 ) Boil 2 cup of water. Add the red chillies and garlic to it. Cook for a few minutes. Cool it. Grind into a smooth paste in a liquidiser using a little water.

( 2 ) Heat 4 table spoons oil in a wok or a frying pan and fry the garlic, ginger, capsicum, french beans and onions. Fry for 2 minutes.

( 3 ) Add the tomatoes, chilli-garlic paste and ajinomoto.

( 4) Mix well and cook for 2 minutes. Add vinegar and the corn flour mixture.

( 5 ) Boil for 3 minutes while stirring through out. Add a few drops of edible red colour and remove it from the flame when it thickens like tomato ketchup. Use as required.

Note : This sauce can be preserved in the fridge for a long time.

Courtesy - Aneri - My Favourite Recipe