Spicy Schezwan Vegetable Noodles Recipe | Using Millet Noodles
You must try this lip smacking Indo Chinese Adaptation - Spicy Schezwan Vegetable Millet Noodles. It has a perfect blend of sauces and flavour and makes a great one dish weeknight dinner. Serve it as it is or even along with Veg Manchurian balls for a quick weekend party at home.
Spicy Schezwan Vegetable Millet Noodles Recipe is one of those classic noodles that has a delicious combination of wok tossed vegetables which get tossed along with schezwan sauce, red chilli sauce, tomato ketchup and soy sauce and not to mention the ginger, garlic and onions which add to the added taste and flavour.
This noodles is Indo Chinese adaptation of the Schezwan Noodles and taste absolutely delicious. Shop Archana's Kitchen Zero Maida - Millet Hakka Noodles today to make this recipe and serve a wholesome dish for your family.
Serve the Spicy Schezwan Vegetable Noodles Recipe along with Vegetable Manchurian Balls in Sweet and Spicy Sauce or Korean Stew Recipe With Tofu & Vegetables.
Some other delicious Asian style vegetarian dishes that make excellent dinner options are
25 M
25 M
50 M
6 Servings
Ingredients
- 1 Pack Hakka Noodles
- Water , as required
- 1 teaspoon Salt
- 1 tablespoon Oil For The Spicy Schezwan Vegetables
- 2 tablespoon Sesame (Gingelly) Oil
- 2 Onion , thinly sliced
- 10 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 2 Green Bell Pepper (Capsicum) , thinly sliced
- 2 Carrot (Gajjar) , grated
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly shredded
- 4 tablespoons Schezwan sauce
- 4 tablespoons Red Chilli sauce
- 4 tablespoons Tomato Ketchup
- 1 tablespoon Soy sauce
- Salt , to taste
- 6 stalks Spring Onion (Bulb & Greens) , chopped
How to make Spicy Schezwan Vegetable Noodles Recipe | Using Millet Noodles
To begin making the Spicy Schezwan Vegetable Noodles Recipe, preheat 1 litre of water and bring it to a boil. Add Archana's Kitchen Millet Noodles to the boiling water and cook the millet noodles untill it is just about cooked, it should have firm but yet cooked texture (al dente)
Cool the millet noodles immediately by running it under cold water. This stops the cooking process and prevents the millet noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled millet noodles to prevent sticking and keep aside.
To begin making the spicy seasoning, place a wok on medium heat. Add sesame oil and warm it up. Then add the finely chopped garlic, ginger, onions and green chillies. Saute until the onions soften a little.
Add the capsicum, cabbage and carrots, sprinkle a little salt and saute until the vegetables become slightly tender. You can optionally cover the pan to fasten the cooking process of the vegetables.
You do not want to over cook them, instead want them to remain crunchy. Once the vegetables are done, add the schezwan sauce, the red chilli sauce, the tomato ketchup and the soy sauce.
Toss well to combine along with the vegetables. Once well combined, add the boiled millet noodles and stir fry on high heat until the noodles get well coated with the schezwan vegetables.
Give the Spicy Schezwan Vegetable Millet Noodles a taste and check if you need more salt and adjust accordingly. Once done, turn off the heat and transfer the Spicy Schezwan Vegetable Millet Noodles to a serving bowl and serve hot.
Serve the Spicy Schezwan Vegetable Millet Noodles Recipe along with Vegetable Manchurian Balls in Sweet and Spicy Sauce or Korean Stew Recipe With Tofu & Vegetables.