what is the reciipie for shczwan noodles?

Answer 1

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Schezwan (Hakka) Veg Noodles


Preparation Time : 15 minutes
Cooking Time : 20 minutes (max)
Serves / Makes : 4 Serves

Ingredients
1 Packet Hakka Veg Noodles(if possible use Ching's Secret Hakka Noodles)
1 tea-cup Cabbage-shredded
1 large carrot-sliced
1/2 cup capsicum-sliced
2 Spring Onions-chopped
4 Tbsp Oil(if possible use Olive Oil)
5-10 Tbsp Schezwan Sauce
Salt to taste


Method
1. Boil 8 cup of water in a large pan, let the water bubble.
2. Drop the noodles and boil them for only 2 minutes. The noodles are cooked aldent(Aldent: means partially cooking noodles or leaving it slightly "kachcha").
Drain the noodles and spread on a flat surface and toss in 1 tea-spoon of oil on the noodles to prevent sticking.
3. Heat oil in a frying pan on a high flame.
4. Add vegetables and stir-fry.
5. Add Ching's Secret Schezwan sauce, noodles and stir for 2-3 minutes(Adjust salt and Schezwan sauce as per taste) and serve hot garnished with chopped spring onions.

Note: Same procedure can be used for Vegetable Hakka Noodles. In Vegetable Hakka noodles instead of "Schezwan Sauce" use "Green Chilli Sauce".

User Comments & Tips
Please do not cook Hakka noodles fully, make sure it must have cooked kachcha.

Answer 2

Spicy Szechuan Noodles
Yield: 4 Servings

Ingredients

450 g (1 lb) thick noodles
2 tb peanut butter
1/5 ts szechuan peppercorns;
-toasted, ground
1 tb soy sauce
1 tb rice vinegar
2 tb sweet chilli sauce
4 tb chicken stock
2 tb groundnut oil
1 tb sesame oil
225 g (8 oz) cooked chicken;
-shredded
4 spring onions; chopped
50 g (2 oz) roasted peanuts;
-roughly chopped
2 tb coriander
1 salt

Instructions

An excellent noodle salad to serve as a starter or as a light luncheon. For
vegetarian omit the chicken and use vegetable stock instead.

Cook the noodles in a large pot of boiling water, according to the
instructions on the packet. Rinse in cold running water. Drain and set
aside.

Combine peanut butter, Szechuan peppercorns, soy sauce, vinegar, sweet
chilli sauce, chicken stock, groundnut oil and sesame oil in a large bowl.

Add the noodles, chicken and spring onions, toss to coat evenly. Sprinkle
with peanuts and coriander.

Answer 3

Szechuan Noodles
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally (white and green parts)
6 servings

1. Place the garlic and ginger in a food processor fitted with a steel blade.
2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
3. Puree the sauce.
4. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
5. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
6. Add the red and yellow bell peppers and scallions; toss well.
7. Serve warm or at room temperature.
8. The remaining sauce may be added, as needed, to moisten the pasta.
9. Enjoy!