Spicy Stir Fry Noodles in Schezuan Sauce
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 9717 times
Think of any veggie that appears in Chinese cuisine and you will find it in this spicy stir fry!
Made of a colourful and crunchy combination of veggies along with noodles and tangy sauces, this Spicy Stir Fry in Schezuan Sauce features a medley of flavours and textures.
With a crisp garnish of fried garlic and coarsely crushed peanuts, this dish offers sheer excitement to the taste buds.
Serve this immediately to enjoy the crisp and juicy textures of the vegetables and the topping.
- Heat the oil in a wok or a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds.
- Add the onions and sauté on a high flame for 1 minute.
- Add the capsicum and sauté on a high flame for 1 minute.
- Add the carrot, cabbage and baby corn and sauté on a high flame for 2 more minutes.
- Add the hakka noodles, schezuan sauce, soya sauce, tomato ketchup and salt, toss well and cook on high flame for 2 minutes, while tossing occasionally.
- Serve immediately topped with fried garlic and peanuts.
Nutrient values per serving
|Vitamin A||1080 mcg|
|Vitamin B1||0.5 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3 mg|
|Vitamin C||100.6 mg|
|Folic Acid||27.2 mcg|
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