INGREDIENTS:
For the Szechuan sauce:
- 1 tbsp oil
- 5 dry whole red chillies
- 1 tbsp chopped garlic
- ½ tsp red chilli flakes
- 4 tbsps tomato ketchup
- ½ cube stock powder
- 3 tbsps light soya sauce
To finish the Szechuan noodles:
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- 3 tbsps oil
- 1 medium-sized sliced onion
- ½ cup carrot, julienne
- ½ cup cabbage, sliced
- 3 eggs
- ½ cup Szechuan sauce
- 2 cups cooked noodles
- 3 tbsps sliced spring onion
PREPARATION
For the Szechuan sauce:
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- In a hot pan pour oil, when the oil is hot add whole dry red chilli. Sauté for a few seconds.
- Then add chopped garlic and red chilli flakes. Sauté for a minute. Add tomato ketchup and stock powder. Mix it and cook for three minutes.
- Add light soya sauce. Mix it and check the seasoning. Szechuan sauce is ready and keep it aside.
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To finish the Szechuan noodle:
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- In a very hot kadai or wok pour oil. When the oil is hot, add onion, carrot and cabbage. Sauté and half cook the veggies.
- When the vegetable is cooked take it out from the kadai and keep it aside in a plate. Now pour the beaten egg into the kadai. Sauté and scramble the eggs.
- Once the egg is done put the vegetables back into the kadai. Mix the vegetables and egg together. Now add the Szechuan sauce and mix everything together on a high flame.
- At this stage check the seasoning and add salt if needed or add crushed pepper powder for more spiciness.
- Add cooked noodles, mix everything together. To finish, add sliced spring onion on top, and mix it. The Szechuan noodle is ready; serve it in a nice white bowl.