Preparation and Cooking Time: 45 min. Serves 4
Ingredients:
250 gram Noodles
1 cup Cabbage Thinly Shredded
1 Green Capsicum Thinly Sliced
1 Carrot Grated Thick Side
1 Onions Medium Size Thinly Sliced
3 Spring Onions + a few Green's Very Finely Chopped
1 tbsp Ginger Coarsely Grind
1½ tbsp Garlic Coarsely Grind
1 tsp Green Chilli Coarsely Grind
3 tbsp Schezwan Sauce
2 tbsp Light Soy Sauce (Reduced Salt)
3 tbsp Tomato Ketchup Sauce
2 tbsp Red Chilli Sauce
1 tbsp Toasted Sesame Oil
4 tbsp Oil + Deep Frying
Salt to taste
2 tbsp Cornstarch (Cornflour)
Method:
Cook the noodles in boiling water with 1 tsp of salt according to the instructions on the package.
Strain the noodles under cold water, remove the excess water, and then coat them with 2 tbsp of oil.
Once coated, add the cornstarch with ¼ tsp of salt, gently coating them in the starch.
Heat the oil for deep frying in a wok on medium-high heat (175°C). Drop the noodles slowly as the oil rises and fry them until light golden brown on both sides.
Drain on kitchen paper, and repeat the frying process until all the noodles are fried.
Heat 2 tbsp of oil in the wok on high flame for stir-fry; once hot, add the ginger, garlic, green chillies and onions and sauté for a minute.
Add the cabbage, capsicum, carrots, spring onions and sauté for a minute. Add all the sauces with the sesame oil, mix well, and remove from heat.
Break the noodles gently in the vegetables and mix well.
Garnish with the spring green and serve immediately.
NB:
Serve this dish immediately; otherwise, the noodles will go soggy, which we don't want.
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