Perfect Chicken Schezwan Hakka Noodles Vegetarian
Ingredients
1 packet hakka egg noodles (150 gms) ...
1 cup cabbage
1 large carrot
1/2 cup capsicum red, green, yellow ( mix)
Few broccoli florets
2 Green part spring onions
and white onion sliced
5 French beans
1 tsp ajinomoto
1 tsp garlic paste or finely chopped
1 tsp Soy Sauce
4 tbsp oil
Salt to taste
Ingredients
1 packet hakka egg noodles (150 gms) ...
1 cup cabbage
1 large carrot
1/2 cup capsicum red, green, yellow ( mix)
Few broccoli florets
2 Green part spring onions
and white onion sliced
5 French beans
1 tsp ajinomoto
1 tsp garlic paste or finely chopped
1 tsp Soy Sauce
4 tbsp oil
Salt to taste
* Schezwan Sauce
10 Dried Whole Red Chillies
1 tblsp Seasame Oil or Any Oil
1 tsp sugar
3 tblsp Vinegar
1 tblsp finely chopped Garlic
1 tsp salt
1 tbsp tomato sauce
Method
•First prepare the sauce. Soak the dry red chillies for 6 – 7 hrs. Remove the water. In a blender make a fine paste of the soaked red chillies and garlic.
You may use 1 tblsp of water to make a smooth paste. Now heat the sesame oil in a pan to
the smoking point and then add the chilly garlic paste or finely chopped, vinegar,tomato sauce, sugar and salt. Allow it to cool.
•For boiling the noodles take 8 cups of water and 1 tsp of oil in a large pan and boil it. When it starts boiling, add noodles in it and boil them for 2 minutes. Switch off the gas and strain the water through a strainer.
•Wash it with cold water for 3 – 4 times and immediately strain it. Washing the noodles with cold water keeps the noodles from sticking together.
•Now pour 1 tsp oil on the noodles and with hands mix well. Ensure all the noodles are smeared with oil. Keep it in a strainer for 10 minutes so that the water drains off from the noodles completely.
•Chop all the vegetables – white onion, carrot, cabbage, french beans, greens of spring onions, all colored capsicum in thin strips or juliennes.
•Heat oil in a frying pan on a high flame. Add garlic paste to it. Cook it for 1 minute then add vegetables and stir fry them.
Do not overcook. They should remain crunchy.
• Now add 2 -3 tblsp of already prepared schezwan sauce.
•Add noodles, salt and ajinomoto. Mix well.
•Stir for 2-3 minutes. Garnish it with chopped green spring onions.
•Serve hot.
10 Dried Whole Red Chillies
1 tblsp Seasame Oil or Any Oil
1 tsp sugar
3 tblsp Vinegar
1 tblsp finely chopped Garlic
1 tsp salt
1 tbsp tomato sauce
Method
•First prepare the sauce. Soak the dry red chillies for 6 – 7 hrs. Remove the water. In a blender make a fine paste of the soaked red chillies and garlic.
You may use 1 tblsp of water to make a smooth paste. Now heat the sesame oil in a pan to
the smoking point and then add the chilly garlic paste or finely chopped, vinegar,tomato sauce, sugar and salt. Allow it to cool.
•For boiling the noodles take 8 cups of water and 1 tsp of oil in a large pan and boil it. When it starts boiling, add noodles in it and boil them for 2 minutes. Switch off the gas and strain the water through a strainer.
•Wash it with cold water for 3 – 4 times and immediately strain it. Washing the noodles with cold water keeps the noodles from sticking together.
•Now pour 1 tsp oil on the noodles and with hands mix well. Ensure all the noodles are smeared with oil. Keep it in a strainer for 10 minutes so that the water drains off from the noodles completely.
•Chop all the vegetables – white onion, carrot, cabbage, french beans, greens of spring onions, all colored capsicum in thin strips or juliennes.
•Heat oil in a frying pan on a high flame. Add garlic paste to it. Cook it for 1 minute then add vegetables and stir fry them.
Do not overcook. They should remain crunchy.
• Now add 2 -3 tblsp of already prepared schezwan sauce.
•Add noodles, salt and ajinomoto. Mix well.
•Stir for 2-3 minutes. Garnish it with chopped green spring onions.
•Serve hot.
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