Chilli Garlic Noodles & Schezwan Sauce I चिली गार्लिक नूडलज़ & शेजवान सॉस I Pankaj Bhadouria

Описание к видео Chilli Garlic Noodles & Schezwan Sauce I चिली गार्लिक नूडलज़ & शेजवान सॉस I Pankaj Bhadouria

Chilli Garlic Noodles & Schezwan Sauce I चिली गार्लिक नूडलज़ & शेजवान सॉस I Pankaj Bhadouria

Sharing here the popular Chilli Garlic Noodles and also how to make Schezwan sauce at home. Chilli Garlic Noodles or Hot Garlic Noodles, also known as Schezwan Noodles are a popular restaurant noodles which are very hot thanks to the addition of the chili paste.
You can adjust the heat in the Chilli Garlic noodles to your taste by increasing or decreasing the quantity of chili paste. Use deseeded Kashmiri Red Chillies for a good colour and less heat. So let’s make schezwan sauce and then hot chili garlic noodles with it!

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Recipe :
Chilli Garlic Noodles & Schezwan Sauce
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 2-3
Ingredients:
Shezwan sauce:
20-22 whole red chilies
2 tbsp garlic, chopped
2 tbsp vinegar
1 tsp sugar
2 tsp salt
Hot Garlic Noodles:
200g noodles
Salt to taste
2 tbsp oil
1 tbsp garlic, chopped
2 tsp schezwan paste
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
½ tsp bleack pepper powder
½ tsp white pepper powder
1 tsp Aromat powder
Method:
Bring 2 Litre water to a rolling boil. Add 1 tbsp oil and 1 tsp salt. Then add in the noodles. Boil the noodles for 3-4 minutes till al-dante, they should have a bite left. Do not overcook the noodles at all. Immediately drain the noodles and refresh in running water. Toss with 1 tbsp oil and set aside for an hour.
Meanwhile, soak the red chilies in 1 cup hot water for 30 minutes. Boil the red chilies with 1 tbsp chopped garlic till the chilli are tender. Cool and grind to a paste with 2 tbsp vinegar, 1 tsp salt and 1 tsp sugar.
Heat I tbsp oil in a pan till snoking hot. Add the chopped garlic, allow to turn golden. Add in 2 broken red chillies followed by the sliced onions and toss for a minute. Add in the sliced bell peppers and toss till tender crisp.
Add in the schezwan paste, boiled noodles, salt to taste, white peepr powder, black pepper powder, Aromat powder and vinegar. Toss all the ingredients well, mixing to ensure the noodles are coated with the fragrant oil.
Serve hot.

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