Schezwan noodles are a really delightful fusion dish that combines the bold flavours of Sichuan cuisine with the comfort and familiarity of stir-fried noodles. Originally from the fiesta scene in Chinese street food, this dish has spread rapidly around the globe for those who are into having a taste that needs a little spicy kick in their meals. This gives Schezwan noodles their deeply hot, aromatic sauce, made from Sichuan peppercorns, garlic, ginger, and a blend of chilli pastes with which they impregnate the noodles with a definable heat and depth of flavour. What is amazing about Schezwan noodles is that you can have the noodles customised to your liking with an exciting number of colourful vegetables, such as bell peppers, carrots, and spring onions, which add a nice crunch and nutritional value. Shezwan noodles trace their origins to the province of China known as Sichuan, which is famous for its hot flavour and liberal use of spices, especially the Sichuan peppercorns and chilli peppers. This dish became popular in the later centuries, especially in the city of China and its Chinese diaspora groups around the globe. It is a mix of Chinese traditional preparation with local ingredients and tastes, especially Indian, where it is consumed according to the local palate. Today, Schezwan noodles are street foods enjoyed for their colour flavours and spiciness that attract fans everywhere around the globe.

• 25 to 30 whole red chilies
• Cooking oil
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 8 to 10 sichuan peppercorns
• 3 tbsp finely chopped onion
• 1/2 tsp sugar
• Salt
• 3/4 tbsp soy sauce
• 1 tbsp vinegar
• 1/4 tsp black pepper powder
• 300 gms thin noodles
• Salt
• Cooking oil
• 1 tbsp finely chopped garlic
• I small onion
• I small capsicum
• 1 cup shredded cabbage
• 2 small carrot
• 1 tbsp vinegar

• For the Schezwan sauce, put the red chillies in a bowl and soak them in hot water for at least 30 minutes. Ensure that the chillies are submerged completely.If you wish to reduce the spice factor, you could de-seed the chillies prior to soaking them.
• Finely chop the onions, ginger and garlic.
• After the chillies are thoroughly soaked and soft to the touch, throw them into a blender jar and make a paste. Add a one or two Tbsp of water to smoothen the paste.
• Set the red chilli paste aside.
• In a pan, saute the ginger, garlic and Sichuan peppercorns for about two minutes in very little oil.
• Add the onions last and cook this mixture till the onions are soft and translucent.
• Add chili paste, salt, sugar, and black pepper powder.
• Pour in half a cup of water and mix thoroughly.
• Cover the pan with a lid and let the sauce cook down or reduce. Stir occasionally.
• When the oil begins to separate, add in the soy sauce and vinegar.
• Let this sauce thicken to a tomato ketchup consistency and turn off the heat.
• The Schezwan sauce is ready.
• Once it cools, it can be kept in the refrigerator for quite some time.
• For the noodles, bring a large pot of water to the boil and add the noodles.
• For the time required to cook the noodles to perfection, consult the instructions on the side of the bag. It usually takes four to five minutes.
• As soon as the noodles are cooked, add 1/2 a glass of cold water into the pot to stop the cooking process.
• Drain the noodles using a colander and toss them in about 1 Tbsp of oil. This should stop the noodles from sticking together to form a lump.
• If you do not have a wok, use a large kadhai and heat the oil on a medium to high heat.
• When the oil is nice and hot, put the garlic in and saute it till it begins to change colour.
• After this, add the finely chopped onion and spring onions and turn them on at high heat for about a minute or two.
• Lastly, add the green and red bell peppers and carrots and stir this mix for a minute.
• After this, add your Schezwan sauce, soy sauce, and rice vinegar.
• Add in the boiled noodles and toss this about till the noodles and vegetables are thoroughly mixed.
• Remove from the wok and serve piping hot.