Schezwan noodles are really spicy and pungent, something you would crave for if you have lived in India long enough to adapt to the Indo - Chinese version of it. India sure is a melting pot of a lot of cuisines .You won't have to rack your brains when you see how close Sichuan province is to Indian borders, so it is but natural how their dishes became popular with the spice loving Indians right!!
Not convinced ! well... blame it on the similar climate .What ?? Did you know that spicy food is eaten in hot and humid climates to sweat more and cool off the body .Surprised !! 🙂 .The chili pepper used in the original cuisine is sichuan pepper but the Indians use the chili flakes available to them.I must say the name remained but the noodles recipe has been altered heavily over the years to suit the taste. The key is to use colorful, fresh ingredients and balance the flavors.
I make the sauce in advance and keep in an airtight container.I make little more than needed and used for other recipes too.Just for one use eh!!Now u need enough for blades in the mixee to run and give a fine paste 🙂 .You could use store bought szechuan sauce too.
Ingredients to make sauce:
Ginger a 1/2 inch piece chopped finely
Vinegar- 1 tbsp
Soya sauce -1/2 tsp
Salt- 1/2 tsp
1.Soak the chili in little bit of water and grind it to a thick fine paste using the water used for soaking.
2.In a non stick pan heat oil, add garlic, saute then ginger ,saute it till the raw smell goes and slightly browned.Now add the chili paste saute till the oil separates but it should remain red itself, then the vinegar and soya sauce,salt and a pinch of sugar if u like.
Ingredients for the noodles -(serves 3 )
Hakka noodles / Any noodle of ur choice- 1 pack (should have four blocks)
Cabbage- 1 hand full of thin strips
Celery - a small stick chopped finely
Ginger- 1/2 inch chopped
Garlic - 4 -5 flakes chopped
Ajinomato or sugar a smallest pinch
Vinegar -1 tbsp ( I use rice wine vinegar)
Salt and pepper powder to taste
Peanut oil/ sesame oil- 3 tsp
- You could add cooked shrimp.french beans,sprouts etc...
- Keep the meats cooked,vegs julienned and the noodles cooked ready.When it is ready to serve just assemble and cook that way you get to eat it hot hot 🙂
- The vegs should be crunchy ,it should not be fully cooked and limpy.
- I have added wiki links to the Sichuan province and sichuan pepper to satisfy my curiosity .Hope it satisfied urs too:)
Super clear clicks and super clear presentation Meena!! Reminds me I have not made this in ages 🙂
Thank you Nilu