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Egg Szechuan Noodle

Chef Bobby Geetha Darpan, 21 Sep, 2022
  • Egg Szechuan Noodle

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:

    • 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:

      • 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.


To finish the Szechuan noodle:

    • 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.

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