Growing up in Kolkata, India, Indo Chinese food (Indian- Chinese food) is very close to my heart. These veggie Schezwan noodles are one of my favorite indo chinese noodle to make. They are spicy and full of flavor! The home-made Schezwan sauce is the key to this recipe if you ask me. Schezwan noodles can get too over powering and I know so many people who cant eat it because it heats up their tummies. This does not do that, its a perfect balance! The veggies in the noodles are cooked in the high flame to keep their crunch. Serve these noodles with your favorite indo chinese vegetables and rice and make it an unforgettable meal.

Happy Cooking!

Servings: 5-6 servings

Prep Time: 30 mins

Cooking Time: 20 mins

Total Time: 1 hour

Ingredients: 

• 300-350g hakka Noodles

• 2-2.5 tbsp Schezwan sauce 

• 2 tsp Ketchup

• 2 tsp dark Soy 

• 1/2 tsp Vinegar 

• 1 tbsp vegetable oil

• 1/2 tbsp sesame oil

• 4-6 oz grated Carrots 

• 4-6 oz shredded Cabbage 

• 1/2 bell pepper cut in thin slices

• 1/2-3/4th medium red onion cut in thin slices

• 3-4 chopped scallions chopped, keep whites and greens separate

• 1-2 green chili sliced

• 1 tsp Salt as per taste

• 1/2 tsp white Pepper

• 1/4 tsp Sugar 

• 1/2 tsp Cumin powder

• 1/8 tsp ajino moto

• 1/2 tbsp minced Garlic 

• 1/2 tbsp grated Ginger 

  
  Directions: 

1. Put water to boil and boil noodles as per package instructions. Keep aside.

2. Mix all the sauces- Schezwan sauce, ketchup, soy sauce and vinegar and keep aside.

3. In a heavy bottom pan (ideally a wok) add the oils till it heats up.

4. Add onions and green chilis and cook on medium-high heat for 2-3 minutes.

5. Add the peppers, carrots, cabbage and whites from scallions and cook for 3-5 minutes till they soften a bit.

6. Add the spices- salt, pepper, ajino moto, sugar, cumin powder and garam masala and toss it.

7. Add ginger and garlic and cook for for 1-2 minutes.

8. Add noodles and toss it in the veggies.

9. Add the sauce mixture and toss it well till it coats the noodles and veggies well. I like to move the noodles and veggies in a circular motion to coat it well and to prevent it from breaking.

10. Add the green of the scallions and toss it.

11. Serve immediately garnished with some scallion greens with your favourite indo Chinese veggies and rice.

Notes/Tips:

• I HIGHLY reccomend making Schezwan sauce at home, makes the world of difference. Click here for the recipe.

• I recommend using Hakka noodles but I have made this recipe with thin egg noodles to reduce calories.

• Never over boil the noodles, it cooks in the wok also. It will become soggy if you over cook it.

• The combination of vegetable and sesame oil gives the best flavor.

• Ajino moto is a flavor enhancer and I know some people don’t like using it but it adds a lot.

• White pepper tastes much better than black pepper in indo chinese cooking.