Indo Chinese Vegetable Noodles / Schezwan Vegetable Noodles

Ingredients:

1 packet- Egg noodles

½ cup- Julienne Carrot

½ cup- Julienne Green bell pepper

½ cup- Cabbage

½ cup- Red bell pepper, small cubed

¼ cup- Green peas

½ tsp. Soya sauce

1 ½ tbsp. Schezwan sauce (adjust to taste)

½ tsp.  Brown sugar (optional)

½ tsp. Pepper powder

Salt to taste

1 ½ tbsp. Sesame oil or Peanut oil

¼ cup. Spring onion greens, finely chopped

For the Schezwan Sauce:

1 tsp. Light soy sauce

½ tsp. White pepper powder

2 tbsp. Tomato ketchup

1 tbsp. Dark soy sauce

½ tsp. Vinegar

1 tsp. Garlic powder

1 tsp. Red chili paste

Method:

1. Boil noodles as per package instructions. Drain & soak in cold water for a minute to prevent them from cooking further. Drain & mix with 1 tbsp. of oil to prevent them from sticking. Keep aside.

2. To prepare schezwan sauce, in a small bowl mix together light soy sauce, white pepper powder, tomato ketchup, dark soy sauce, vinegar, garlic powder and red chili paste.

3. Heat oil in a wok till piping hot, add the rest of the vegetables and toss them on high heat for 4 minutes.
4. Add salt, pepper powder, brown sugar and combine.

5. Add the schewan sauce and mix.

6. Add the drained noodles and combine well.
7. Toss the noodles and vegetables on high heat for a few seconds. Turn off heat.

8. Garnish with chopped spring onion greens and serve hot.