Spicy street-style Schezwan noodles tossed with Small Batch's Three Chillies Picante Schezwan Sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Hakka noodles | 200 g |
| Oil | 2 tbsp |
| Cabbage, shredded | 1 cup |
| Carrot, julienned | 0.5 cup |
| Capsicum, sliced | 0.5 cup |
| Small Batch Three Chillies Picante Schezwan Sauce | 4 tbsp |
| Light soy sauce | 1 tbsp |
| Spring onion greens, chopped | 0.25 cup |
Method
- Boil the noodles: Cook per package instructions until just tender. Drain, rinse in cold water, and toss with a little oil.
- Stir-fry the vegetables: Heat oil in a wok over high heat. Add cabbage, carrot, and capsicum; stir-fry for 2–3 minutes.
- Add the sauce: Stir in Schezwan Sauce and soy sauce, tossing to coat evenly.
- Toss in the noodles: Add noodles and toss on high heat for 2 minutes so they soak up the sauce.
- Serve: Garnish with spring onion. Serve hot with extra Schezwan sauce on the table for more heat.
Tip: For a Jain-friendly version, use Small Batch's JBatch Three Chillies Picante Schezwan Sauce and skip garlic/onion in the base stir-fry.
