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Whosayna’s Schezwan Noodles
Whosayna’s Schezwan Noodles

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We hope you got insight from reading it, now let’s go back to whosayna’s schezwan noodles recipe. To make whosayna’s schezwan noodles you need 28 ingredients and 2 steps. Here is how you do that.

The ingredients needed to prepare Whosayna’s Schezwan Noodles:
  1. Prepare For Schezwan Noodles:
  2. Provide 3 cups Boiled Noodles or Spaghetti (in salt and water)
  3. You need 3 tbsp Schezwan Sauce
  4. Provide 2 cups Veggies (juliennes) Capsicum, French Beans and Carrots
  5. You need 1/2 cup (chopped) Spring Onions
  6. Get 2 tbsp chopped Garlic
  7. Prepare 1 tbsp Vinegar
  8. Prepare 1/4 tsp White Pepper powder
  9. Provide dash Black Pepper powder
  10. Get 1/2 cup Tomato Ketchup
  11. Take 1/2 tsp Soya Sauce
  12. Prepare 1 tbsp Chilli Sauce
  13. Prepare 1 small pc of Ginger (chopped)
  14. Prepare to taste Salt
  15. You need Schezuan Sauce:
  16. Prepare 7-9 Red Dried Chillies (deseeded)
  17. Prepare 1 tbsp Vinegar
  18. Prepare 1 tsp Soya Sauce
  19. Take 3-4 Garlic Cloves (chopped finelly)
  20. Provide 1 small piece Garlic (chopped finelly)
  21. Use 1 tbsp Sugar
  22. Prepare 1 tbsp Sesame (powder)
  23. Prepare 1 small piece of Capsicum
  24. Get 1 Spring Onion (chop finelly)
  25. You need 1 tsp Chilli powder
  26. Get 3-4 Celery leaves
  27. Take pinch Orange colour
  28. Get 1/2 tsp Tandoori Masala
Instructions to make Whosayna’s Schezwan Noodles:
  1. Schezuan Noddles: - In a big wok put enough oil, keep on flame. Add garlic and ginger then add veggies and stir fry add Schezwan paste, vinegar, ginger, salt, sauces, peppers powder and toss well add noodles and toss nicely add spring onions and serve as you make. - - NB: I keep boiled and strained noodles and sauce gravy ready but add and cook together at the time of serving. - Noodles or Spaghetti tends to stick and clump up, so wash them on strainer, it will separate
  2. Schezuan Sauce: - Soak red chillies in water for half an hour. Blend chillies with capsicum, sesame powder, sugar, celery leaves, tandoori masala, colour, vinegar, chilli powder and salt. In a pan put oil keep on flame as it heats up add ginger and garlic saute then add spring onions and toss well then add the paste and just a boil then keep off flame.

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