Schezwan Noodles

Ingredients

• Noodles, cooked, as shown
• Garlic, finely chopped, as shown
• Ginger, finely chopped, as shown
• Whole dry red chillies, as shown
• 2 tbsp Schezwan sauce
• Onion, as shown
• Capsicum, as shown
• Carrot, as shown
• Cabbage, thinly sliced, as shown
• Salt & black pepper, to taste
• Soy sauce, to taste
• Chilli sauce, to taste
• Tomato sauce, to taste
• Vinegar, to taste
• Spring onion, as shown
• Oil, as shown

Steps

1. Heat oil in a kadai; add the chopped garlic, ginger and whole dry red chillies and cook until the garlic and ginger turn golden.
2. Add the Schezwan sauce and cook for a few seconds; add the onion, capsicum and carrot, mix well and cook for 2 minutes.
3. Add salt and black pepper, then the sliced cabbage, and cook for another 2 minutes.
4. Add the soy sauce, chilli sauce, tomato sauce and vinegar; mix well.
5. Add the cooked noodles, some black pepper and lots of spring onion; toss everything really well and serve.

The reel

via @my_life_in_flavours

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions