Schezwan Noodles

 

Schezwan Noodles

A number of shortcuts were used in this recipe, but the Schezwan sauce was homemade, inspired by a YouTube video. In the video, dried red chilies were soaked in hot water, drained and then combined with a number of other ingredients and fried until the oil floated to the top. This looked like too much work so a substitution was made using red chili oil and Kashmiri mirch or hot paprika powder. 

Coleslaw mix is a huge bonus found in most supermarkets and consist of shredded red and green cabbage and carrots. This left me with little chopping to do and made the process go a lot faster.

Ingredients

1 (8 oz.) pkg. dried egg noodles

1 pkg. coleslaw mix of shredded cabbage and carrots

1 pkg. cooked and sliced chicken sausage, julienned

1 large onion, sliced

6 cloves garlic, sliced

1" knob of garlic, minced

1 tomato, chopped

2 green chilies, minced

1/2 cup cilantro, minced

4-6 green onions, chopped

4 Tbsp. vegetable oil

2 Tbsp. red chili oil

1 tsp. Kashmiri mirch/paprika powder

2 Tbsp. tomato ketchup

2 Tbsp. soy sauce

1 tsp. vinegar

1/2 tsp. sugar

1/2 tsp. Ajinomoto or chicken powder

2 tsp. white pepper

salt to taste

Directions

1. Bring 4 cups water to a boil and cook noodles until al-dente. Drain and set aside.
2. Heat vegetable and chili oil and stir-fry onions, ginger, garlic and green chilies for 2 minutes.
3. Add chicken sausage, tomatoes and shredded vegetables, and stir-fry for 2-3 minutes more.
4. Combine last 8 ingredients together, stir well and pour over vegetables. 
5. Add cooked noodles and stir well until noodles are well-coated with sauce.
6. Garnish with cilantro and green onions.

Serve piping hot.