Spicy Street-Style Schezwan Noodles

Ingredients

• 4 tbsp Oil (For cooking)
• 2 Eggs (Break into the wok while cooking)
• Cabbage (Chopped; quantity to taste)
• Green peppers (Chopped; quantity to taste)
• Onions (Chopped; quantity to taste)
• Carrots (Chopped; quantity to taste)
• Sliced onions (Sliced; quantity to taste)
• Broccoli (Chopped; quantity to taste)
• 0.5 tsp Ginger-garlic paste
• Salt (To taste; start with less and add more if needed)
• 0.5 tsp Black pepper
• 0.5 tsp Cumin powder
• 0.75 tsp MSG
• 0.5 tsp White pepper powder
• 0.5 tsp Red chili powder (Reduce for a milder version)
• 1.5 tbsp Hot pepper paste (Reduce for a milder version)
• 1 tbsp Schezwan sauce
• Vinegar (A dash)
• 0.25 tsp Green chili sauce (Optional)
• 350 g Boiled noodles (Around 350 g)
• Green onions (For garnish)

Steps

1. 1

   Heat a wok until hot and add the oil.

2. 2

   Add the eggs, break them up in the wok, and cook for a few seconds.

3. 3

   Add the chopped cabbage, green peppers, onions, carrots, sliced onions, and broccoli. Sauté for a few minutes, until the vegetables soften just slightly.

4. 4

   Add the ginger-garlic paste, salt, black pepper, cumin powder, MSG, white pepper powder, red chili powder, hot pepper paste, Schezwan sauce, vinegar, and optional green chili sauce.

5. 5

   Mix everything well so the vegetables and seasonings are evenly combined.

6. 6

   Add the boiled noodles and mix thoroughly until the noodles are combined with the seasoned vegetables and sauces.

7. 7

   Garnish with green onions and serve.

Notes

The source does not specify quantities for the vegetables, vinegar, or green onion garnish. The noodles are described as approximately 350 g after boiling. The recipe is intended to be spicy; reduce the red chili powder and hot pepper paste for a milder version.

Nutrition per serving

• main
• noodles
• spicy
• stir-fried
• street food
• egg
• South Asian
• quick meal