non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
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Crispy chilli gobi with perfectly spiced Schezwan noodles - a tangy, energy-giving meal!
Crispy fried cauliflower florets tossed in a fiery and tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
Serving size: 1 serving
Fiery and flavorful stir-fried noodles tossed with crisp vegetables and a bold, spicy Schezwan sauce. This popular Indo-Chinese street food classic is a perfect quick meal, ready in under 30 minutes and packed with umami goodness.
Serving size: 1 serving
Tangy Paneer Manchurian with aromatic Hakka noodles - a soul-satisfying, kid-approved dinner!
Protein-packed Triple Schezwan Chicken Rice - perfectly spiced for a hearty, energy-giving lunch!
Perfectly spiced Triple Schezwan Rice (Veg) - a fiber-rich, energy-giving lunch that's super tasty!
Crispy chilli gobi with perfectly spiced Schezwan noodles - a tangy, energy-giving meal!
This indo_chinese dish is perfect for lunch or dinner. With 721.0699999999999 calories and 15.73g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the cauliflower. Bring a pot of water to a boil and add a pinch of salt. Add the cauliflower florets and blanch for 3-4 minutes. Drain them completely in a colander and pat dry with a kitchen towel. This step ensures the gobi is cooked through and fries evenly.
In a large mixing bowl, prepare the batter. Whisk together the all-purpose flour, corn flour, ginger-garlic paste, Kashmiri red chilli powder, black pepper powder, and salt. Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the florets without being runny.
Heat oil for deep frying in a wok or kadai over medium-high heat. Once the oil is hot (around 180°C or 350°F), dip each blanched cauliflower floret into the batter, ensuring it's fully coated. Carefully slide the battered florets into the hot oil. Fry in batches of 8-10 to avoid overcrowding, which can lower the oil temperature.
Fry the florets for 5-7 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. For extra crispiness, you can double-fry them: fry once until light golden, remove, and then fry again in very hot oil for 1-2 minutes just before tossing in the sauce.
Prepare the sauce. Heat sesame oil in a large wok or pan over high heat. Add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the onion petals and diced bell pepper to the wok. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet still have a bite (crisp-tender).
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Stir well to combine and let the sauce simmer for 1 minute until it thickens slightly.
Turn the heat back to high. Add the fried cauliflower florets to the wok. Toss everything quickly and gently for about 1 minute, ensuring each floret is evenly coated with the sauce. Do not over-mix, as this can make the gobi lose its crispiness. Garnish with chopped spring onions and serve immediately.
Boil the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 4-5 minutes or until al dente, following package directions. Avoid overcooking.
Prep the Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly with cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
Sauté Aromatics: Heat the remaining 2 tablespoons of oil in a large wok or skillet over high heat. Once shimmering, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
Stir-fry Vegetables: Add the sliced onions and stir-fry for 1 minute. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. Finally, add the shredded cabbage and cook for another minute until tender-crisp.
Add Sauces: Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar (if using), 0.25 tsp salt, and black pepper powder. Stir well to combine the sauce with the vegetables.
Toss and Finish: Add the cooked noodles to the wok. Using two spatulas or tongs, gently toss everything together until the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped spring onion greens and serve immediately while hot.