It’s me Girish, posting a recipe today instead of Deepa, your regular chef at foodlyrics.
I wasn’t much of a cook other than preparing tea, coffee, sandwiches, pizzas and a few simpler recipes.
Thanks to Deepa and her love of cooking that I was introduced to a lot of variety and advance level of cooking recipes and ingredients which I would never have known otherwise. One main element that I always try to keep going is that any dish should be quick, easy and simple to prepare. I don’t know many guys who spend a lot of time in the kitchen for various reasons (debate which I don’t intend to start ) but for all those who are interested and yet keep themselves away due to the fear of getting into complicated recipes and putting in tons of time… my effort is to share dishes that are way too easy to cook and don’t take much of your time.
So here we go, this is my version of the Schezwan noodles. But instead of the trouble (for me) to prepare the sauce/chutney… I’ve used Ching’s Secret Schezwan Chutney. We’ve chopped the vegetables at home but to further simplify the process you can get a packet of diced or finely chopped vegetables specially for Chinese style recipes at any vegetable mart or a local grocer who stocks such items. Make sure they are fresh.
Go ahead and enjoy, I hope you all like this quick version and share it across with your friends.
Ching’s Secret Hakka Noodles - 1 packet 150 gms
Ching’s Secret Schezwan Chutney - 2 1/2 tablespoons
Mixed vegetables (cabbage, french beans, carrot, spring onion, capsicum) – thinly sliced – 4 cups
Onion – 1 medium sliced, finely sliced
Oil – 2 tablespoons
Garlic paste – 1 teaspoon
Vinegar – 1 tablespoon
Salt to taste
- Cook the noodles as per the packet instructions.
- In a big wok, heat the oil and add the garlic paste and onions. Saute till onions become transparent.
- Add vegetables, Ching’s Secret Schezwan Chutney, vinegar, salt and saute for 2 – 3 minutes.
- Add the noodles, mix gently so that noodles are well coated with Ching’s Secret Schezwan Chutney and vegetable mixture.
- Serve hot!
- Please note while sauting the vegetables, they shouldn’t be overcooked. They should remain quite raw, that’s the key.
- Using a pair of cooking tongs while mixing the noodles will help ease the mixing process.
- If you know how to, enjoy it with a pair of chopsticks.. cause I don’t