Ingredients
Noodles: I used instant hakka noodles, but you can use your choice of instant noodles. You can probably find readymade fried noodles at the Indian grocery store. Sauce: I have used red chili sauce, soy sauce, ketchup, vinegar, and schezwan sauce. All the sauces except schezwan sauce are bought from the Indian store. I make my own schezwan sauce, but if you need more time, you can also use chings schezwan sauce. Aromatics: This recipe uses a lot of garlic, ginger, green chili, and green onions. Make sure to chop them very finely. Corn starch: To make the sauce thick and to coat the noodles. Spices: You will need salt and pepper powder. Sugar: To balance out the tangy flavors from the vinegar and sauces. Vegetables: You can add veggies of your choice, but make sure to slice them thinly. The usual preferred vegetables are cabbage, carrots, and bell peppers. You can also add baby corn or regular corn and bean sprouts.
See recipe card for quantities. Some dishes like the Schezwan Fried Rice, Manchurian, Paneer Chilli, Hakka Noodles, Chilly Garlic Noodles, and Manchow Soup are all-time favorites. Although these dishes are not part of authentic Chinese cuisine, they have a special place in the hearts of Indians. The real essence of these dishes lies in the sauces used in their preparation. It’s a simple dish to prepare and offers a burst of flavors, making it an ideal starter for house parties and gatherings.
Instructions
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