Скачать с ютуб Schezwan noodles recipe| Indian Chinese recipe в хорошем качестве

Schezwan noodles recipe| Indian Chinese recipe

These Hakka noodles can be a bit tricky to make, but they taste so so good. And once you learn how to make them, you can’t unlearn. I had almost given up on making these after a million failed attempts. I thought I’ll just stick to Maggi 😅 But reattempted them recently and they turned out so yum. So here’s the recipe with a few tricks and tips. Ingredients I used: - 2 packets of noodles + water for boiling - 2 tbsp oil - 1 tbsp ginger, finely chopped (no kanjoosi) - 1 tbsp garlic, finely chopped (no kanjoosi) - 1 to 2 green chillies or as preferred, sliced - 1/3 cup regular onion + spring onion stems, sliced - 1/3 cup cabbage, sliced - 1/3 cup carrots, sliced - 1/3 cup capsicum, sliced - 1 tsp soy sauce - 1 tsp vinegar - 2 to 3 tbsp schezwan sauce (or as preferred) - salt to taste - spring onion leaves, finely chopped TIPS: ~ Keep flame high throughout the cooking process. ~ But be careful not to overcook or burn the ingredients. ~ Do NOT overcook the noodles. Cook them till they’re just done because they will continue to cook once you toss them with veggies. ~ Keep tossing. ~ Use a big wok/kadhai. ~ Add all veggies together, including onions. Unlike Indian dishes, onion don’t go in tadka. Do not cook them till they change colour. Add them with other veggies and toss for 2 mins on the clock on a high flame. Procedure: - Heat oil in a big wok/kadhai. Add ginger, garlic and green chillies. Fry for 1 min. - Add veggies and fry for 2 mins. Add all sauces as mentioned above and the cooked noodles, and spring onions. Enjoy! #noodles #noodlesrecipe #noodle #schezwan #hakkanoodles #foodshorts