Crispy fried cauliflower florets tossed in a fiery, tangy, and slightly sweet Schezwan sauce. This popular Indo-Chinese appetizer is a crowd-pleaser, perfect for parties or as a spicy side dish.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
361cal
6gprotein
36gcarbs
22g
Ingredients
500 g Cauliflower (Cut into bite-sized florets)
0.5 cup All-Purpose Flour
5 tbsp Corn Starch (4 tbsp for batter, 1 tbsp for slurry)
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Perfectly spiced Schezwan cauliflower with fiber-rich Hakka noodles. An energy-giving, flavorful meal that's so good!
This indo_chinese dish is perfect for dinner. With 694.45 calories and 15.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 clove Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
1 medium Onion (Cut into 1-inch cubes)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
3 tbsp Schezwan Sauce
1 tbsp Soy Sauce
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare the Batter and Cauliflower
Wash the cauliflower florets thoroughly and pat them completely dry. This is crucial for a crispy coating.
In a large mixing bowl, whisk together the all-purpose flour, 4 tbsp of corn starch, ginger-garlic paste, red chili powder, and 0.5 tsp of salt.
Gradually pour in 0.5 cup of water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the florets without being too heavy.
Add the dry cauliflower florets to the batter and toss gently until each piece is evenly coated.
2
Fry the Cauliflower
Heat 2 cups of vegetable oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C).
Carefully drop the battered florets into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
Fry for 4-5 minutes, turning occasionally, until they are light golden and crisp.
Remove the fried cauliflower with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
For extra crispy results (optional), let the florets cool for 5 minutes, then increase the heat to high and fry them again for 1-2 minutes until deep golden brown.
3
Prepare the Schezwan Sauce
In a small bowl, whisk the remaining 1 tbsp of corn starch with 3 tbsp of water to create a lump-free slurry. Set aside.
Heat 2 tbsp of sesame oil in a wok or large skillet over high heat. Once shimmering, add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
Add the cubed onion and green bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
Reduce the heat to medium. Add the Schezwan sauce, soy sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well and cook for 1 minute.
Give the corn starch slurry a quick stir and pour it into the wok. Cook, stirring constantly, for about 1 minute until the sauce thickens and turns glossy.
4
Combine and Serve
Add the crispy fried cauliflower florets to the wok with the prepared sauce.
Working quickly, toss everything together gently to coat the cauliflower evenly. Do not overmix, as this can make the cauliflower soggy.
Garnish with freshly chopped spring onion greens.
Serve immediately while it's hot and crispy.
333cal
9gprotein
47gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
