Veg Hakka Noodles with Homemade Schezwan Sauce

Veg Hakka Noodles with Homemade Schezwan Sauce

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Veg Hakka Noodles with Homemade Schezwan Sauce recipe - How to make Veg Hakka Noodles with Homemade Schezwan Sauce

Cooking Time:    Total Time:     4
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For Schezwuan Sauce
6 cloves garlic (lehsun), crushed
1/4 cup fresh ginger (adrak), peeled and chopped
1/2 cup oil
1/2 cup sesame (til) paste
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 tsp hot chili oil (just heat some oil, add red chilli flakes to it and keep aside for 3-4 hours)
2 tbsp dark sesame (til) oil
1/2 tsp freshly ground black pepper (kalimirch) powder
1/8 tsp ground cayenne pepper

For Noodles
1/2 kg Asian hakka noodles
1 red capsicum, thinly sliced
4 spring onions, sliced
1/2 cup thinly sliced onions
1/4 cup spring onion greens
2 tsp salt or to taste
2 tbsp soy sauce

Method for Making the sauce

    Method for Making the sauce
  1. Add the garlic and ginger in a food processor.
  2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, and ground peppers.
  3. Puree the sauce to make a smooth paste.

Making the noodles

    Making the noodles
  1. Add a splash of oil to a large pot of boiling salted water and cook the noodles as directed on the package.
  2. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with i tbsp oil so that the noodles don''t stick to one another.
  3. Now take a wok, add 4 tbsp oil, and saute the chopped onions and bell peppers till they become soft and glazed.
  4. Add the scallions and toss well. add salt and 5-6 tbsp soy sauce (adjust to your taste), then add the prepared schezwuan sauce and turn off the heat. gently pour the sauce over the noodles while still hot. garnish with some chopped spring.
  5. Enjoy a delicious indian-chinese meal cooked right at home!

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This recipe was contributed by Foodie#404376 on 18 Mar 2008

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