Schezwan Noodle Spring Roll

Schezwan Noodle Spring Roll

Who doesn’t love good Ch-Indian food after all, bet you can’t stop at one

Ingredients

  • 1 packet Hakka Noodles
  • 1-1.5 cup vegetables, cut into thin strips (cabbage, onion, carrots, French beans)
  • 2 Spring onion (cut into thin diagonal strips & keep greens & bulbs separate)
  • 3 cloves garlic, finely chopped
  • 2-3 tbsp Schezwan Sauce
  • 1tsp chilli sauce
  • 1.5 tsp soya sauce
  • 1tsp vinegar
  • Salt & Pepper, to taste
  • 3 tbsp oil
  • Spring Roll Sheets
  • 3-4 tbsp flour
  • 1-1.5tbsp water
  • Oil, for deep frying

Method

  • Boil sufficient water in a deep pan & add 1 tsp salt to it. Once it comes to a rolling boil, add the noodles & cook as per the packet instructions.
  • Drain & apply 1-2 oil to it & fluff with a fork to coat all the noodles with oil.
  • Heat the remaining oil in a non-stick pan or wok on a high flame & add the garlic.
  • After a few seconds add the onion & the spring onion bulbs & give it a mix.
  • Let it sauté for a few seconds & add the carrots & french beans along with a pinch of salt.
  • Once the carrots & French beans are 70% cooked, add the cabbage & give it a mix.
  • Now add the noodles & drizzle all the sauces along with vinegar, salt & pepper & mix immediately.
  • Mix till all the sauce has coated the noodles & vegetables nicely. Add the spring onion greens & mix to incorporate
  • Check for seasoning & switch off the flame & let it cool completely. (You may add more schezwan sauce if you prefer it spicy)
  • Make a thick paste of flour & water & keep it ready
  • Now take a spring roll sheet & using a fingertip apply the paste on the edges & put some noodle filling on one side.
  • Roll it gently but tightly till the end & seal the end to the roll & place the sealed part downwards.
  • Repeat this until all the spring roll sheets or the noodle filling is over.
  • Heat oil for deep frying & fry 2-3 spring rolls at a time until golden brown & remove on an absorbent paper.
  • Cut with a sharp knife & serve with schezwan sauce.
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