Schezwan Noodles With Chilly Chicken
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We just love Chinese and especially the Indo Chinese served in the hotels so make this popular combination at home with the recipes here.
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Ingredients
- For the Schezwan sauce :
- Dry Red Kashmiri Chillis - 18-20
- Sesame Oil or any refined Oil - 3-4 tbsp
- Garlic Cloves chopped - 10
- Ginger chopped - 1/2 tbsp
- Soy Sauce - 1/2 tsp
- white vinegar - 1 tbsp
- tablespoon tomato puree - 1.5 tbsp
- Salt
- For the noodles :
- Onions sliced - 1
- Carrots chopped - 1/4 th cup
- Beans chopped - 1/4 th cup
- Bell peppers chopped - 4 tbsp
- Spring onion chopped - 2 tbsp
- Boiled noodles - 2 cups
- Schezwan sauce - 4 tbsp
- Sugar - 1 tsp
- Salt
- Chopped garlic - 1 tsp
- Chopped green chillies optional - 1 tsp
- Refined oil
- For the chilly chicken marination :
- Boneless chicken - 200 gm
- Garlic paste - 1 tsp
- Ginger paste - 1/2 tsp
- Egg whites - 1
- Cornflour - 2 tbsp
- Maida - 3 tbsp
- Soy sauce - 2 tsp
- Salt
- Refined oil for frying
- For the tempering :
- Chopped garlic - 2 tsp
- Chopped green chillies dipped in vinegar - 2 tbsp
- Soy sauce - 1 tbsp
- Ajinamoto optional - 1/2 tsp
- Cornflour - 1 tbsp
- Salt
- Refined oil
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Instructions
- To make the Schezwan sauce, Soak Chillis in hot water for 30 minutes and grind to paste. Grind fine or a little coarse according to prefernce.
- In a pan, heat the oil, add ginger and garlic,saute till it smells.
- Now add tomato purée, soy sauce, vinegar, salt with the ground red chilli paste.Add little water and simmer it for 5 min , cool till the oil separates.
- To make the Schezwan noodles,Heat a wok with some oil. Add chopped garlic, ginger and green chillies. Once they smell, add sliced onion.
- Saute for few minutes and then add the chopped vegetables.Cook for few minutes and then add the Schezwan sauce. Add salt and sugar.
- Stir and add the boiled Noodles, mix and serve.
- For the chicken, Cut the chicken into pieces.Whisk the egg white, mix rest of the ingredients mentioned under "marination".
- Add the chicken pieces into the marinade and leave it for 30 minutes.
- Deep fry the marinated chicken pieces in hot oil and keep aside.
- To make the tempering, heat little oil in a wok, add the chopped garlic and chillies.
- Once they smell,add the sauces,Salt,ajinamoto. Stir on a high flame. Add water to the cooking mix in the pan. Mix cornflour with little water and ass this slurry to the pan.
- Once it thickens and boils,add the fried chicken,stir and serve.
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