Schzewan noodles with homemade schzewan sauce 


Who says no to noodles? Well, my husband does. So when he plans to skip dinner or lunch, I make sure to indulge myself to the dishes I love. Most of the times, I enjoy white sauce pasta or some fried stuff. Today I prepared this Schzewan noodles which is loaded with red bell pepper, cabbage and carrots, absolutely perfect for my taste buds, hot and spicy. I planned to add eggs but there was no egg in my pantry so skipped it. I mentioned in my Jeera aloo post, that I prepare a few things in advance like chutney, sauces etc. I prepared this Schzewan sauce almost two or three weeks back which is still good. Since my husband doesn’t like spicy food at all, I didn’t get chance to use it. Homemade sauce stays good for a long time if stored properly. Trust me, these little things sometimes turns out to be a life savior. This schezwan sauce is so versatile. Apply some to ur sandwich or serve it as a dip or prepare some indo chinese dishes out of it. Sharing the sauce recipe below and the noodles recipe too. Its very easy and I am sure you are going to like it too.

To prepare the schezwan sauce, take 30 dry red chilies and soak them in hot water for 1 to 2 hours. I generally remove all the seeds, you can keep seeds of 1 or 2 chilies as per your preference. After soaking, make a paste out of the soaked red chilies. Don’t discard the water, you can use the water to give desired consistency to the sauce. Now in a pan, heat 2 tbsp of oil and add 3 tbsp of finely chopped or grated garlic and 1 tbsp of ginger (grated). Fry in low flame till they just start to turn brown. Add red chilly paste, mix. Fry till oil separates. Add a tsp of soya sauce (add more if you want more dark color), 3 tbsp ketchup and 1 tbsp vinegar. Mix. Add salt and black pepper powder to taste. If the mixture turns too thick, add water and bring to a boil. Do a taste test and adjust the seasonings. Done. Let it cool, transfer to a clean dry jar and refrigerate.


Ingredients for noodles:

1 packet noodles, I used chings hakka noddles
2 to 3 cups vegetables of your choice, I used cabbage, onions, carrots and red bell pepper.
2 to 3 tbsp of Schzewan sauce (store brought can be used as well)
1 tbsp of tomato ketchup
Salt to taste
2 tbsp oil


Boil noodles as per the instruction given on the packet. Once the noodles are cooked, drain the water. Now add some cold water to the noodles and discard all the water. Apply some oil to the noodles so that they don’t turn sticky and form lumps. Keep aside.

Heat a pan (needs to be piping hot). I prefer using my iron kadhai or pan to prepare noodles and not the non stick ones. As per my knowledge, one shouldn’t cook in a non stick pan in high flame. Add onions to the oil, keep the flame in medium. Saute till they start to turn brown. Add cabbage and carrot, cook till they turn brown. Don’t over cook or else the veggies won’t remain crunchy. Add bell pepper, cook for a minute. Shredded boiled chicken or fried eggs can be added too at this stage (optional). Add Schzewan sauce, ketchup and salt. Mix well. Add noodles and mix well. Done. Garnish with spring onions and serve. 


Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you.