Whosayna’s Schezwan Noodles

Name: Whosayna’s Schezwan Noodles
Cuisine: Indian
Ingredients: For Schezwan Noodles:; 3 cups Boiled Noodles or Spaghetti (in salt and water); 3 tbsp Schezwan Sauce; 2 cups Veggies (juliennes) Capsicum, French Beans and Carrots; 1/2 cup (chopped) Spring Onions; 2 tbsp chopped Garlic; 1 tbsp Vinegar; 1/4 tsp White Pepper powder; dash Black Pepper powder; 1/2 cup Tomato Ketchup; 1/2 tsp Soya Sauce; 1 tbsp Chilli Sauce; 1 small pc of Ginger (chopped); to taste Salt; Schezuan Sauce:; 7-9 Red Dried Chillies (deseeded); 1 tbsp Vinegar; 1 tsp Soya Sauce; 3-4 Garlic Cloves (chopped finelly); 1 small piece Garlic (chopped finelly); 1 tbsp Sugar; 1 tbsp Sesame (powder); 1 small piece of Capsicum; 1 Spring Onion (chop finelly); 1 tsp Chilli powder; 3-4 Celery leaves; pinch Orange colour; 1/2 tsp Tandoori Masala

Husseina Nazir @cook_12708392

Whosayna’s Schezwan Noodles

Husseina Nazir @cook_12708392

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Ingredients

ForSchezwan Noodles:
3 cupsBoiled Noodles or Spaghetti (in salt and water)
3 tbspSchezwan Sauce
2 cupsVeggies (juliennes) Capsicum, French Beans and Carrots
1/2 cup(chopped) Spring Onions
2 tbspchopped Garlic
1 tbspVinegar
1/4 tspWhite Pepper powder
dashBlack Pepper powder
1/2 cupTomato Ketchup
1/2 tspSoya Sauce
1 tbspChilli Sauce
1small pc of Ginger (chopped)
to tasteSalt
Schezuan Sauce:
7-9Red Dried Chillies (deseeded)
1 tbspVinegar
1 tspSoya Sauce
3-4Garlic Cloves (chopped finelly)
1small piece Garlic (chopped finelly)
1 tbspSugar
1 tbspSesame (powder)
1small piece of Capsicum
1Spring Onion (chop finelly)
1 tspChilli powder
3-4Celery leaves
pinchOrange colour
1/2 tspTandoori Masala

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Steps

1

Schezuan Noddles:
In a big wok put enough oil, keep on flame. Add garlic and ginger then add veggies and stir fry add Schezwan 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 at the time of serving.
Noodles or Spaghetti tends to stick and clump up, so wash them on strainer, it will separate
2

Schezuan Sauce:
Soak red chillies in water for half an hour. Blend chillies with capsicum, sesame powder, sugar, celery leaves, tandoori masala, colour, 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.