Vegetable Schezwan Noodles

The word 'Noodles' reminds only of Chinese food, but the interesting fact about these thin Noodles are it derives its word from Latin word Nodus (Knots), via German Nudel (Noodle, Pasta). The Chinese, Arab and Italian all claimed to have been the first to create this string-like food, though the first written account of noodles is from the East Han Dynasty between 25 and 220 CE. Noodles have been created from flour and water since 1000BC and today they are more popular than ever. Noodles symbolise longevity in China.

The authentic Chinese preparation is bland, but thanks to our Indian version of Chinese which makes Chinese Food so popular in India. Personally I am not so fond of Chinese Food, but is relished by my hubby so try to make it once in a month, only at one condition he helps me in chopping the veggies which is a herculeas task in most of the Chinese cooking.

Ingredients:
50g. Egg Noodles
3 Tablespoons of Home made Schezwan Sauce
1 Tablespoon of Soya Sauce
2 Tablespoons of Finely Chopped Ginger and Garlic
1 Cup of finely Chopped Spring Onions
1 Cup of Chopped thin juliennes of Cabbage
1 Small Chopped Tomatoes
1 Cup of finely Chopped Capsicums
1/2 Cup of Baby Corns
1/2 Cup of finely Chopped juliennes of Carrot
1/2 Cup of Finely Chopped of French Beans
Salt to taste
Oil

Method:
1. Boil the Egg Noodles by adding a teaspoon of oil, so that they dont stick with each other. Once the noodles are boiled, drain them and keep it aside to cool.
2. Take a deep wok, heat the oil and saute spring onions, ginger and garlic for a minute. Add Tomatoes and a pinch of salt and allow tomatoes to cook till oil leave the vessel.
3. Now add all the vegetables and saute till they are almost cooked.
4. Once the vegetables are cooked add 2 Tablespoons of Home made Schezwan sauce and soya sauce and mix with the vegetables.
5. In the end add boiled egg noodles, salt to taste and remaining Schezwan Sauce and mix it well. Let the noodles simmer for 2 minutes and then serve it hot with Fried Rice.

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Chinese Schezwan Sauce

Addition of Chinese Schezwan Sauce makes bland Chinese dishes mouth watering. One can use Schezwan sauce for stir frying vegetables, and even as Dips for any accompaniments. My mother in law had seen this simple and easy way of cooking Schezwan Sauce on Telly back in India. She shared this lovely recipe, which can be stored for many days in refrigerator and can be used in many Chinese and Indo - Chinese dishes.

Ingredients:
10 Deghi Whole Red Chilly
10 Kashmiri Whole Red Chilly
10 Garlic Cloves
3 Tablespoon of Oil
2 Tablespoon of Vinegar
3 Tablespoon of Tomato Ketchup
Salt as per taste.

Method:
1. De seed both type of Red chillies, so the sauce doesn't turn out to be very hot. The reason of choosing Deghi and Kashmiri Whole Red Chillies is Kashmiri Chilly gives really good red colour to the sauce and is less spicy and Degi Red Chillies are really spicy but they lack the ability of enhancing the colour of the sauce.
2. After de seeding the red chillies, soak them in oil along with Garlic cloves for 6 - 7 Hours.
3. In a food precessor add Whole Red Chillies, Garlic Cloves and Vinegar and grind them to form a smooth paste.
4. Heat a shallow vessel, add the smooth red chilly and garlic paste in to it. Add salt and Tomato ketchup and saute for few minutes.

5. Allow the Schezwan Sauce to cool and then store it in an air tight container and use it as and when required.

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