SCHEZWAN VEGETABLE NOODLES
Ingredients
For Cooking Noodles
Other Ingredients
Instructions
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Cooking Noodles
Boil 4 cups of water in a pot or pan with a pinch of salt for flavor, and a few drops of oil to keep the noodles from sticking together. Add the noodles in the hot boiling water.
When the noodles are just about cooked, meaning al dente, then strain the noodles in a colander.
Rinse the noodles in fresh water. This stops their cooking process and removes the starch.
Add oil to noodles. Toss the noodles gently, so that the oil coats the noodles evenly. This helps to get rid of stickiness from the noodles.
Cover the colander with a plate and set aside. Let the noodles cool completely before you add them to the stir fried veggies.
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Stir Frying Veggies
Heat oil in a pan or wok. On medium heat, add the garlic and saute for a few seconds.
Increase the heat and then add the finely chopped spring onion whites (scallion whites). Stir fry on a medium to high heat for about half to 1 minute. For a nonstick pan, stir fry at medium heat.
Add the french beans. Keep stir frying, stirring often on medium to high heat for about 3 to 4 minutes. For a nonstick pan, stir fry at medium heat.
Add the remaining veggies – finely chopped carrots, capsicum (green bell pepper), cabbage and mushrooms. Continue to stir fry the veggies on medium to high heat stirring often.
Stir fry for about 7 to 8 minutes until the edges of the veggies start to slightly brown..
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Making Schezwan Noodles
Now reduce the flame to medium heat and add schezwan sauce, salt and black pepper.
Add the cooked noodles in batches. Toss, mix and stir fry.
Increase the heat and keep on tossing and stir frying the noodles for a couple of minutes until the schezwan sauce coats the noodles evenly.
Add rice vinegar or apple cider vinegar and mix well. Check the seasonings and add more schezwan sauce, black pepper and salt if needed.
Add the chopped spring onions to schezwan noodles. Mix and Serve.