Schezwan Hakka Noodles

Schezwan hakka noodles are made in schezwan sauce which is made up of schezwan peppercorns. But in indian style we are using dried red chillies.

Schezwan Hakka Noodles

Ingredients (3-4 servings)

• Veg Hakka noodles – 200 gms
• Spring Onions(white) – 4-5 (finely chopped)
• Spring Onions(greens) – 1 cup(chopped)
• Cabbage – ½ cup (shreded long)
• Carrot – 1 (julienned)
• French Beans – 10-12 (finely chopped,slightly diagonal)
• Capsicum – 1 (julienned)
• Garlic paste – 1 tsp
• Soya Sauce – 2 tsp
• Oil – 1 tbsp + 4 tbsp
• Salt – to taste
• Tomato sauce – 1-2 tbsp (optional)

For Schezwan sauce

• Dried Whole Red Chillies – 10-12
• Oil – 1 tbsp
• Garlic – 1½ tbsp ( finely chopped)
• Vinegar – 4 tbsp
• Sugar – 1 tsp
• Salt 1 tsp

Method
For the Sauce

1. Soak the dry red chillies for 6 – 7 hrs. Remove the water. In a blender add soaked red chillies and garlic to make a fine paste. Add 1 tbsp water (if required) to make a smooth paste.
2. Heat oil in a pan to the smoking point and then add the chilli garlic paste, vinegar, sugar and salt and mix thoroughlyand cook for ½ minute. Allow it to cool.

For Noodles

1. Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. Add the hakka noodles and cook according to the package instructions.
2. Drain and rinse the noodles in running water, so that the noodles stop cooking. Then add 1 tbsp oil and gently mix, so that the oil gets evenly coated on the noodles. keep aside.
3. Heat 4 tbsp oil in a kadai. On medium heat, first add the garlic paste. Saute for a minute, then add spring onions(white) and french beans. Stir fry for 3 minutes on high flame.
4. Add the carrots, cabbage, capsicum. Stir fry all the veggies on a high flame for 4-6 minutes or till the veggies are half cooked. Add soya sauce, schezwan sauce, tomato sauce and stir.
5. Add the noodles, salt and toss it well and stir fry for 2-3 minutes on high heat.
6. Garnish hot schezwan hakka noodles with spring onions greens while serving,  accompanied with some chinese gravy.

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