Spicy Stir Fry Noodles in Schezwan Sauce

Tarla.Dalal's picture

Oct. 14, 2016

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.

Ingredients

Boiled hakka noodles 2 Cup (32 tbs)
Schezwan sauce 1/4 Cup (4 tbs)
Oil 2 Tablespoon
Finely chopped garlic 1 Teaspoon
Onions 1/4 Cup (4 tbs)
Coloured capsicum cubes 3/4 Cup (12 tbs) (red, yellow and green)
Blanched carrot 1/2 Cup (8 tbs) (diagonally cut)
Cabbage 1/2 Cup (8 tbs) (cubes)
Babycorn 1/2 Cup (8 tbs) (diagonally cut and blanched)
Soy sauce 1/2 Teaspoon
Tomato ketchup 2 Tablespoon
Salt To Taste

Directions

MAKING:

1. 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.

2. Add the onions and sauté on a high flame for 1 minute.

3. Add the capsicum and sauté on a high flame for 1 minute.

4. Add the carrot, cabbage and baby corn and sauté on a high flame for 2 more minutes.

5. 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.

SERVING:

6. Serve immediately topped with fried garlic and peanuts.

Recipe Summary

Difficulty Level: Easy
Cook Time: 7 Minutes
Ready In: 7 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 410Calories from Fat 159

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 462 mg19.25%

Total Carbohydrates 56 g18.7%

Dietary Fiber 10 g40%

Sugars 7 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet