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"Crispy noodles in schezhuan sauce"

Serves 4 | Prep Time 45 minutes | Cook Time 15 minutes

Why I Love This Recipe

This recipe is fusion between Indian and Chinese food. You would find this being served as an appetizer in any Indian restaurant. I have always wanted to make this at home and I finally did so here is the recipe. To be completely honest, this recipe is not an every day thing. It requires a lot of preparation and multi-tasking. Although, the hard work is worth it as this recipe is simply delicious! It can be fun to make with friends or on a special occasion. You can swap out some of the veggies and put ones that you would want in it. You can also play around with the amounts of schezhuan sauce, vinegar etc. to fit your palette.

Ingredients You'll Need

1 1/2 packs of Hakka noodles
1 cup cabbage (shredded)
2 spring onions (chopped)
1/2 onion (finely chopped)
1 carrot (shredded)
1 green bell pepper (finely chopped)
2 cloves of garlic (diced)
1 inch ginger (shredded)
3 tbsp oil + extra for frying
4 tbsp schezhuan sauce
4 tbsp ketchup
1 1/2 tsp soy sauce
2 tbsp vinegar
salt (if neccesary)
1/4 tsp black pepper


1. In a small bowl, mix together the schezhuan sauce, ketchup, soy sauce, vinegar, salt and black pepper. Keep aside.

2. Boil the noodles until al dente. Strain the noodles and let them dry a bit. Then fry until crispy.
3. In a big bowl, crush the noodles with your hand and keep aside.

4. In a pan, heat the oil, garlic and ginger.
4. Add the onions and saute for a minute.
5. Add the cabbage, bell pepper and carrot. Saute until cooked but still crispy.
6. Add the sauce that you kept aside and mix until fully incorporated.
7. Turn off the gas.

8. Add the sauce and veggies mixture to the bowl of noodles and mix until fully incorporated.
9. Garnish with spring onions.
10. Serve immediately.

Pairs Well With

A tall glass of water

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