Schezwan Hakka Noodles

What we need:-

For Noodles:-

Noodles 

1 and 1/2 cup cabbage

  1 large carrot 

 1 cup capsicum

 2 Green part spring onions

  French beans  

 1 tsp garlic paste

 1 and 1/2 tsp Soy Sauce

 Kashmiri Chilli Powder - 4 tbsp's
 4 tbsp oil
 Salt to taste

For 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

How we make it:-

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, vinegar, 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 – carrot, cabbage, french beans, spring onions in thin strips.

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, kashmiri Chilli Powder. Mix well.Stir for 2-3 minutes. Garnish it with chopped green spring onions.Serve hot.