Veg Schezwan Noodles | Restaurant Style | Vegetable Cutting | वेज शेज़वान नूडल्स | Chef Sanjyot Keer

By Your Food Lab · 25 min

Ingredients

Instructions

1. Deseed the Kashmiri red chillies, soak them in hot water for an hour, then grind them with a splash of water into a fine paste that is not too runny.
2. Heat the oil in a kadhai over high heat until hot. Add the chilli paste and cook over medium-high heat for 7 to 8 minutes, until the paste turns crumbly and the oil separates out.
3. Add the salt and vinegar, stir well, then transfer to a bowl and let it cool completely. You need 1 tablespoon for this recipe.
4. Bring water to a rolling boil and add the salt and oil. Add the noodles and boil for 30 seconds, until they have separated.
5. Turn off the heat, cover for 2 to 3 minutes, then drain the noodles in a sieve. Rinse immediately with cold water and drizzle with oil.
6. Heat the oil in a kadhai over high heat. Add the red chilli, garlic, ginger and green chillies and stir-fry for 30 seconds.
7. Add 1 tablespoon of the cooked chilli paste and the light soy sauce and stir.
8. Add the onion, capsicum, carrot and cabbage, and stir-fry over high heat for 2 minutes, keeping the vegetables crunchy.
9. Add the boiled noodles, white pepper, sugar, salt and spring onion greens. Toss over high heat until everything is mixed, then serve.

Summarized from Your Food Lab's video. Watch it for the details.

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