Triple Schezwan

Triple Schezwan  

Serves 6
Ingredients for Triple Schezwan

½ Packet noodles, boiled
½ cup each of sliced cabbage, onions and capsicum
1 tsp ajinomoto
A dash each of vinegar and soya sauce
1 tsp chopped ginger
2 tbsp oil
Salt and pepper to taste

For the rice
2 cups boiled rice
½ cup each of onions, carrot, cabbage and beans
1 tsp each of ajinomoto and soya sauce
2 tsp chopped garlic
Salt and pepper to taste

For the hot sauce
2 tsp oil, a tall glass of water
1 tbsp each of chopped ginger, garlic, green chillies and coriander
1 tomato and 2 onions, finely chopped
1 tsp each of ajinomoto and chilli paste
2 tsp each of tomato sauce and soya sauce
Salt and pepper to taste



Method of Cooking Triple Schezwan
  • Heat the oil in a pan. Saute the ginger for 2 minutes. Add the onions and saute further for 5 Minutes. Add the other vegetables. Mix the ajinomoto and salt and pepper. Finally add the vinegar and soya sauce. Cook on high flame for 5 minutes. Then add the noodles and keep aside.
  • Heat the oil in a pan. Add the onions and garlic. Saute for 5 minutes. Add the vegetables and the rest of the ingredients, except for the rice. Toss well and then add the rice and cook for 5 minutes. Keep aside.
  • For the crispy noodles: -1 packed of chow noodles
    Dust the noodles with a handful of flour. Deep fry a few at at a time (in portions) till crisp. Keep aside.

1.Pour 2 teaspoons of oil into a wok. Add the chopped onions, green chillies, ginger, garlic and coriander. Saute them for 5 minutes till light brown in colour. Add the chopped tomatoes. Cook well.

2.Add the soya sauce, tomato sauce, chilli paste, ajinomoto and salt and pepper. Stir fry over a high flame for 5 minutes. Finally add a glass of water and boil for 5 minutes. The sauce is ready.

3.Take a rectangular dish and spread a layer of the noodles and then a layer of the rice on it. Pour sauce over the rice layer and then lay the crispy noodles on it. Serve hot.

Special Tip
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