I don’t know how I convinced Adam to make an Indo Chinese meal especially with noodles as it really isn’t something he would have fancied a couple of years ago, but I’m so glad that he has come around, we both enjoyed this change of taste from ordinary Indian food and were surprised that it turned out so well.
Both the sauce for the noodles and the sauce for the vegetables (in fact most of the Indo Chinese sauces) are created from similar ingredients, normally soya sauce, ginger and ketchup or we used tomato paste. They are not too difficult to make and really offer a take away type of option at home.
Schezwan Noodles & Veg
6 dry red chillies, soaked in hot water for half an hour
1 tsp grated fresh ginger
1.5 tbsp tomato puree
1 tsp soya sauce
1.5 tsp brown sugar
3 tsp vinegar
1/2 tbsp sesame oil
- Drain the water from the chillies and combine the ginger, place in a food processor to make a paste, add the rest of the ingredients and process again to prepare the sauce.
Vegetables & Noodles
1 package of Chinese style noodles
2 cups of chopped mixed vegetables (green beans, cauliflower, carrots, capsicum)
1 tbsp sesame oil
3 tbsp Schezwan sauce or to taste (recipe above)
- Prepare the noodles as per the directions on the package, drain and set aside.
- Heat the sesame oil over medium high heat in a wok or non-stick sauté pan. Add the vegetables and stir for about 4 minutes.
- Add the sauce and stir through.
- Add the noodles and stir through, alternatively, toss the noodles in sauce separately and serve the vegetables on top.