Posted By : IamFresh

18 Feb, 2022 11:41 AM

Cooking Time : 30 Minute

Ingredients  

 

• 8 oz (227 grams) Noodles
• 2 tablespoons + 1 teaspoon Sesame oil
• ½ cup Onion sliced
• 2 teaspoons Ginger minced
• 2 teaspoon Garlic minced
• 1 to 1 ½ cups Veggies julienned (I used carrot, cabbage, bell pepper and green beans). You can add mushrooms, baby corn, snap peas, etc.
• ¼ cup Schezwan sauce
• 2 teaspoons Soy sauce
• 1 teaspoon Rice vinegar
• 1 tablespoon Tomato Ketchup
• Salt to taste
• 2 tablespoons Spring onion greens for garnishing

Instructions 

• Cook Noodles: Bring a large pot of water to a rolling boil. Then add salt and noodles. Cook as per the package instructions. Do stir with a fork once or twice while boiling to keep the noodles separate.

• Once it’s done, drain and quickly run it under cold water to stop the cooking process. Add a teaspoon of sesame oil and toss the noodles to coat the oil evenly.

• Make Schezwan Noodles: Heat the oil in a pan on medium-high heat. Once hot add onion, ginger, and garlic. Saute for a minute or two or until the raw smell of ginger-garlic goes away and onion starts to soften.

• Then add all the veggies (carrot, beans, peppers, cabbage). Stir fry for about 4-5 minutes or until they are crisp-tender (meaning veggies have softened slightly yet it has some crunch and freshness. But not mushy or completely cooked.)

• Now add all the sauces (schezwan sauce, soy sauce, vinegar, ketchup) and salt. Mix really well.

• Add cooked noodles. Toss noodles and veggies together for a couple of minutes until everything is mixed properly.

• Lastly, garnish with chopped spring onions (green part) and serve hot.