Eggless Homemade Schezwan Noodles

Eggless Homemade Schezwan Noodles

 

Serving -

 

INGREDIENTS

 

Dry Red Chili- 10 grams

Warm Water- 350 millilitres

All Purpose Flour- 120 grams

Salt- 1/2 teaspoon

Turmeric- 1/8 teaspoon

Vinegar- 1/2 teaspoon

Water- 110 millilitres (divided)

Oil- 2 teaspoons

Ginger- 2 teaspoons

Garlic- 2 teaspoons

Green Chili- 1 teaspoon

Onion- 2 tablespoons

Sugar- 1/2 teaspoon

Salt- 1/2 teaspoon

Black Pepper- 1/4 teaspoon

Soy Sauce- 1/2 teaspoon

Vinegar- 2 teaspoons

Ketchup- 2 tablespoons

Water- 900 millilitres

Salt- 1/2 teaspoon

Oil- 1 teaspoon

Oil- 1 1/2 tablespoons

Garlic- 2 teaspoons

Green Chili- 1 teaspoon

Onion - 1 tablespoon

Cabbage- 2 tablespoons

Carrot-2 tablespoons

Bell Pepper- 4 tablespoons

Salt- 1/2 teaspoon

Black Pepper- 1/4 teaspoon

Sugar- 1/2 teaspoon

Water- 50 millilitres

Spring Onion - 1 tablespoon

 

PREPARATION

 

1. Take 10 grams dry chili in a bowl, add water and soak for 30 minutes.
2. In a mixing bowl, add 120 grams all purpose flour, 1/2 teaspoon salt, 1/8 teaspoon turmeric, 1/2 teaspoon vinegar and 50 millilters water.
3. Mix well to make a smooth dough.
4. Keep the dough at rest for 30 minutes.
5. Add 50 millilitres water in soaked chilies and blend into a thick paste.
6. Heat 2 teaspoons oil in a pan, add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chilli, 2 tablespoons onion mix once, then add blended chili paste. Stir well
7. Now, add 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon of black pepper, stir it properly.
8. Then, add 1/2 teaspoon soy sauce, 2 teaspoons vinegar, 2 tablespoons ketchup.
9. Mix properly and cook it on a medium heat for 3-5 minutes.
10. Remove the pan from heat .
11. Now take the prepared dough, sprinkle some flour over it and knead it to make a elongate shape.
12. Cut the dough into two equal parts.
13. Take one part of dough, roll it into a ball.
14. On a well-floured surface, flatten it using a rolling pin and shape it into a square.
15. Now, fold the large dough about 5cm wide. Sprinkle some flour after every fold to avoid it from sticking.
16. Cut the folded dough into thin strips using a sharp knife.
17. Unfold it, take out into a dry bowl.
18. In a pan add 900 millilitres water, 1/2 teaspoon salt, 1 teaspoon oil, prepared noodles, mix and cook until tender to bite.
19. Take another pan, heat 1 1/2 tablespoons oil, 2 teaspoons garlic,1 teaspoon green chilli stir it then add, 1 tablespoon onion, cook it until translucent.
20. Now, add 2 tablespoons cabbage, 2 tablespoons carrots, 4 tablespoons bell pepper, stir once then put 1/2 teaspoon salt,1/4 teaspoon black pepper, 1/2 teaspoon sugar. Mix well.
21. Add prepared schezwan sauce and let it cook for a while.
22. After this, add 50 millilitres water, stir it well.
23. Then add cooked noodles and 1 tablespoon spring onions. Mix well.
24. Let it cook for a minutes until all ingredients combine together.
25. Serve hot.