Juicy, plump prawns tossed in a fiery and fragrant garlic sauce. This Indo-Chinese classic is the perfect appetizer, ready in under 30 minutes, and bursting with savory flavor.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
263cal
29gprotein
18gcarbs
9g
Ingredients
500 g Prawns (large, peeled and deveined)
7 tsp Cornflour (2 tbsp for marinade, 1 tsp for slurry)
1 tbsp All-Purpose Flour (for marinade)
1 tsp Ginger-Garlic Paste (for marinade)
7 tsp Soy Sauce (1 tsp for marinade, 2 tbsp for sauce)
0.75 tsp Black Pepper Powder (divided)
0.5 tsp Salt (or to taste)
1 whole Egg White (optional, for a crispier coating)
Fiery and flavorful, these noodles are tossed with scrambled eggs, crisp vegetables, and a bold Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a satisfying weeknight meal.
Aromatic Garlic Prawns with perfectly spiced Schezwan Egg Noodles – a protein-packed delight!
This indo_chinese dish is perfect for lunch. With 555.6800000000001 calories and 38.38g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(for shallow frying)
12 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 whole Green Chili (slit lengthwise)
1 medium Onion (cut into 1-inch cubes or petals)
1 medium Capsicum (cut into 1-inch cubes)
1 tbsp Red Chili Sauce (adjust to taste)
1 tsp Rice Vinegar
0.5 tsp Sugar (to balance flavors)
2 tbsp Water (for cornflour slurry)
1 tsp Sesame Oil (for finishing)
2 tbsp Spring Onion (greens only, chopped for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and dried prawns with 2 tbsp cornflour, 1 tbsp all-purpose flour, 1 tsp ginger-garlic paste, 1 tsp soy sauce, 0.5 tsp black pepper powder, salt, and the optional egg white.
Mix thoroughly until each prawn is evenly coated in a light batter.
Set aside to marinate for 15 minutes.
2
Shallow Fry the Prawns
Heat the vegetable oil in a wok or a wide, heavy-bottomed pan over medium-high heat.
Once the oil is hot, carefully place the marinated prawns in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for 1-2 minutes on each side until they turn golden brown, crispy, and are just cooked through.
Remove the fried prawns with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
3
Prepare the Sauce Base
Carefully pour out the excess oil from the wok, leaving approximately 2 tablespoons.
Place the wok back on high heat. Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30-40 seconds until fragrant, being careful not to burn the garlic.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes until they are slightly tender but still retain a crisp bite.
4
Combine and Finish
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, rice vinegar, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine everything.
In a small bowl, whisk the remaining 1 tsp of cornflour with 2 tbsp of water to create a smooth slurry. Pour this into the wok, stirring continuously.
Cook for about 1 minute until the sauce thickens slightly.
Return the fried prawns to the wok. Gently toss everything together to coat the prawns evenly in the glossy sauce.
Turn off the heat. Drizzle with sesame oil and garnish with chopped spring onion greens.
Serve immediately while hot and crispy.
293cal
10gprotein
26gcarbs
16gfat
Ingredients
200 g Egg Noodles (Can substitute with Hakka noodles)
1 tsp Salt (For boiling noodles)
3 tbsp Vegetable Oil (Divided for cooking)
3 pcs Eggs (Large, lightly beaten)
5 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chili (Slit lengthwise, optional for extra heat)
1 pcs Onion (Medium, thinly sliced)
1 pcs Carrot (Medium, julienned)
1 pcs Capsicum (Medium, julienned (any color))
1 cup Cabbage (Shredded)
4 tbsp Schezwan Sauce (Adjust to your spice preference)
1 tbsp Soy Sauce (Use light soy sauce)
1 tsp Rice Vinegar
0.5 tsp White Pepper Powder
3 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the egg noodles and cook according to package instructions until al dente, typically for 3-4 minutes.
Drain the noodles immediately and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking together. Set aside.
2
Scramble the Eggs
In a small bowl, whisk the 3 eggs with a pinch of salt and white pepper.
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat.
Pour in the whisked eggs and scramble for 1-2 minutes until they are just set but still soft.
Remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
In the same wok, heat the remaining 2 tbsp of vegetable oil over high heat until it shimmers.
Add the minced garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until fragrant.
Add the sliced onions and sauté for 1 minute until they become translucent.
Add the julienned carrots and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are tender-crisp.
Finally, add the shredded cabbage and stir-fry for another minute. The vegetables should remain crunchy.
4
Combine and Toss
Reduce the heat to medium. Add the cooked noodles, scrambled eggs, Schezwan sauce, soy sauce, and rice vinegar to the wok.
Season with 0.5 tsp salt (or to taste) and the white pepper powder.
Using two spatulas or tongs, toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
5
Garnish and Serve
Turn off the heat. Add the chopped spring onion greens and give it a final toss.
Serve the Schezwan Egg Noodles immediately while hot.
