SCHEZWAN CHICKEN NOODLES

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Noodles are a soft, springy noodles stir-fried with crisp vegetables, aromatic garlic and savoury sauces. It is usually tossed over high heat for a delightful smoky flavour and finished with fresh spring onions, making it a simple yet delicious Indo-Chinese favourite. Noodles can be made with a lot of variations.

Schezwan chicken noodles is one of the popular spicy variation of the regular noodles. It is spicy, flavour-packed noodles tossed with succulent chicken, crunchy vegetables, garlic and fiery schezwan sauce. Stir-fried over high heat for a delicious smoky aroma and bold Indo-Chinese flavours, then finished with fresh spring onions for an irresistible kick.

ABOUT THE RECIPE:

Thinly sliced boneless chicken breasts are commonly preferred for this recipe.

I’ve used 200gms of vegetarian hakka noodles for this recipe. Any kind of noodles works well for this recipe. For 200 gms of noodles, I’ve used around 150 gms of thinly sliced boneless chicken breasts and 2 eggs. These proportions can be altered according to our preference.

INGREDIENTS FOR SCHEZWAN CHICKEN NOODLES:

FOR COOKING NOODLES:

• NOODLES – 200 GMS
• NEUTRAL OIL – 1 TSP
• SALT – 1 TSP
• WATER – FOR BOILING

MAIN INGREDIENTS:

• BONELESS CHICKEN BREASTS (THINLY SLICED) – 150 GMS
• EGGS – 2 NOS.
• CABBAGE (SHREDDED) – 1/4 CUP
• CARROTS (JULIENNE CUT) – 1/4 CUP
• CAPSICUM (JULIENNE CUT) – 1/4 CUP
• GARLIC (FINELY CHOPPED) – 1 TBSP
• SCHEZWAN SAUCE – 2~3 TBSP
• SPRING ONIONS (CHOPPED) – FOR GARNISHING
• OIL – 2 TBSP
• SALT – AS REQUIRED

HOW TO MAKE SCHEZWAN CHICKEN NOODLES:

• Boil 750 to 800 ml of water along with 1 tsp of salt and oil, and then add the noodles to it.

• Cook the noodles until it turns soft and non-mushy.
• Once it turns soft and non-mushy, drain the water, and keep the cooked noodles aside.

• Heat a large wok/kadai, and add 1 tsp of oil to it. Once the oil is heated, add the thinly sliced chicken and required salt to it.

• Toss it until it completely cooks through. It oozes out water and eventually dries out when it cooks completely. Once it is completely cooked transfer it to a plate.

• Add 1 tsp of oil to the same kadai, and crack open 2 eggs to it. Also, add the required salt for the eggs.

• Mix it, and once it is completely cooked, transfer it to the same plate along with the cooked chicken.

• Add the remaining oil to the same kadai, and add the finely chopped garlic to it.

* This recipe has to be cooked on a high flame. This recipe comes together in just 2 to 3 minutes. So keep all the ingredients ready before starting to cook.

• Fry the garlic on high flame for 10 to 15 seconds, and then add the cabbage, carrot and capsicum to it.

• Saute them for 10 to 15 seconds, and then add 2~3 tbsp of schezwan sauce to it.

• Mix it really well, and add the cooked chicken and eggs to it.

• Mix it well, until the chicken and eggs are well coated in the sauce.

• Once they are well coated in the sauce, add the cooked noodles to it.

• Mix it really well, garnish it with chopped spring onions, and turn OFF the flame.

YUMMY AND DELICIOUS SCHEZWAN CHICKEN NOODLES IS READY.

VARIATIONS:

• Adding eggs to this recipe is completely optional. It is usually added to enhance the taste and flavour of the recipe.
• Any kind of noodles can be used.
• Adding vegetables is also completely optional.

NOTE:

This recipe has to be cooked on a high flame, and comes together in just 2 to 3 minutes. Make sure to keep all the ingredients ready, before starting to cook.