Spicy stir fried vegetable noodles
A quick and yummy noodles recipe made with homemade Schezwan sauce along with loads of veggies, scrambled eggs and topped with boiled eggs!
Equipment
- Shallow cooking pot
Ingredients
- 4 blocks egg noodles or vegetable noodles
- 2 large eggs
- 2 cups assorted vegetables* thinly sliced
- 2 tbsp garlic chopped
- 2-3 fresh chillis sliced optional
- 4 tbsp spring onion greens chopped
- 2 tbsp tomato ketchup
- 2 tbsp chilli sauce optional
- 1 tbsp light soy sauce
- 2 tbsp Schezwan sauce
- 1 tbsp vinegar
- 2 tbsp oil for cooking
- 1 tsp sugar**
- salt to tatse
- crushed black pepper to taste
For the schezwan sauce
- 1 cup dried red chilis soaked in hot water for 30 minutes
- ¼ cup garlic finely chopped
- 2 tbsp ginger finely chopped
- 2 tbsp celery or coriander stalks finely chopped
- 1 tsp sugar
- 1 tbsp black pepper
- 1 tbsp vinegar
- ¼ cup oil
Instructions
To make the schezwan sauce
- Drain the chilies and add them to a blender jar (without their stalks). Blend to a smooth paste using as little water as possible. Keep it aside
- Heat the oil in a cooking pot, and add in the garlic and ginger. Sauté over medium flame until fragrant and then add the celery (or coriander stalks), cook for couple minutes
- Then add in the chilli paste, stir well to mix and cook until oil leaves the sides of the pan. Add the salt, pepper and vinegar, mix well and remove in a bowl
To make the noodles
- In a small bowl mix all the sauces with the sugar and keep it aside
- Cook the noodles, according to the packet instructions, until 90% done. Drain under cold water, apply some oil and set aside
- In a bowl, beat the eggs with some salt and pepper. Add some oil to your cooking pot and pour the egg mixture. Scramble and cook the eggs until done. Remove and keep them aside
- Heat some more oil in the same pot and add the garlic and chilis. Once they turn fragrant, add all the vegetables (except the spring greens), salt, pepper and stir fry over high heat for 3-4 minutes
- Now, lower the flame and add the sauce mixture. Mix well
- Add the scrambled eggs and then the noodles. Mix well so that the sauce coats them well
- Cook for 5-7 minutes more and remove from heat. Garnish your noodles with spring onion greens and boiled eggs and serve your delicious spicy stir fried vegetable noodles. Enjoy!
Notes
- *I have used bell peppers, cabbage, water chestnuts and carrots. You could add any vegetables of your choice like beans, mushrooms etc or even pre-cooked shrimps and/or chicken.
- Be mindful while adding salt, all the sauces already have salt in them
- **The sugar balances out the salt and spice in the sauces
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon