Vegetarian Schezwan Noodles Recipe

Noodles and vegetables with spicy Schezwan sauce





Ingredients:


300 gm dried noodles (preferably wholewheat)


2 tbsp sesame oil


2 tsp ginger, grated


1 or 2 green chilies, slit


2 to 3 assorted bell peppers, sliced


1 small broccoli, cut into florets and blanched


2 tbsp soy sauce


2 tsp schezwan sauce (adjust to your liking)


freshly ground black pepper, a big pinch


¾ tsp brown sugar


1 ½ tsp salt or to taste


200 gm tofu, cut into cubes
Method:


Cook the noodles as per packaging instructions and keep aside. I like to pour cold water over the noodles once they are drained and also mix in a little oil to prevent the noodles from sticking to each other.


In a wok, put in the oil and after the oil is hot, stir in the ginger and green chilies. Put in the bell peppers and stir fry for 2 to 3 minutes until they are soft. Put in the blanched broccoli and cook for 2 minutes more.


Add the soy sauce, schezwan sauce, pepper, sugar and salt and mix well. Stir in the cubed tofu and cook for 3 to 4 minutes until all the flavours are come together.


Mix in the cooked noodles carefully, making sure that the soft tofu pieces are intact.


Serve warm in a bowl and enjoy.
You can also use vegetables like cabbage, carrot and beans to make these noodles.