Schezwan noodles are made with schezwan sauce. Although this sauce is used as a dip in momos, rolls, etc., it goes very well with the noodles. It adjusts with all the other sauces like tomato sauce or soya sauce and perks up any bland meal. It is loved by one and all especially those who avoid onions and garlic. This sauce adds a dash of hot flavours to any recipe.
Schezwan sauce is a wonderful addition to your meals in a way that simply perks up any plain, bland meal. Make it and refrigerate or freeze it to bring more flavours and spice up your everyday meals.
The Word Schezwan is derived from the name of a province in China that is very famous for its gastronomy. The sauce comes from the Indo-Chinese cuisine that originated in Kolkata. This fusion cuisine is a creation of the Chinese community that had immigrated to India and combines the classic Chinese methods of cooking with the Indian spices, and herbs and often includes veggies.The schezwan sauce is made of special schezwan peppers which are actually dried berries of a tree. It has a unique aftertaste. Its’ neither supremely hot nor extremely tangy. To make its sauce, a variety of chillies are blended. If schezwan pepper is available, then it's great. Otherwise any combination of red chillies can be used, depending on the desired taste and colour. The chillies need to be soaked in hot water first and then blended. The blended mixture is tempered with garlic ginger and chopped green celery fried in sesame oil. Celery and Garlic are skippable. The vinegar is added at the blending stage to increase the shelf life of this sauce. This sauce is a great ingredient in all Chinese food.
Ingredients:
4 cups of water
1 tsp Salt
150 grams Eggless Noodles
2 Tbsp Oil
2-inch Chopped Ginger
1/2 cup Shredded cabbage
2 Tbsp Carrot julienne
2 Tbsp Green Capsicums
1/4 tsp Salt (As per taste)
1/4 Tsp Sugar
1/4 Tsp Black pepper powder
2 Tbsp Schezwan Sauce
1 tsp Red Chilli sauce
1 Tbsp Tomato Ketchup
1 Tbsp Soya sauce
1 Tbsp White vinegar
Method:
● Take four cups of water and bring to a boil
● Pour some salt into the water and add the eggless noodles by breaking them into two
● Cook five to seven minutes on medium heat
● Stir occasionally
● When 80% cooked, strain out the boiling water
● In the sieve with the noodles, add cold water to stop the cooking process and add some oil (otherwise the noodles will become over-cooked and stick to each other)
● Set aside the non-sticky noodles
● In a pan, heat sesame oil and add ginger on a medium heat
● Add all the vegetables and fry them on high heat. Keep stirring for about one to two minutes(don’t cook them too much otherwise they will lose their crunch)
● Now, add salt, black pepper powder, and sugar
● Add boiled noodles at this stage and mix
● Now, add all the sauces and mix on high heat for one minute
● Turn off the heat and spicy schezwan noodles are ready to eat
These no onion garlic schezwan noodles are perfect as a snack or even a main meal. Schezwan peppers are full of minerals and medicinal properties. This recipe will satisfy your taste buds and pack in nutrients at the same time.
