Vegetable Triple Schezwan Rice

Instructions

1. 1

   Prepare Rice and Noodles

   • Rinse the basmati rice and cook it using the absorption method until each grain is separate. Spread it on a large plate or tray to cool completely. Chilled, day-old rice works best.
   • In a large pot, bring water to a rolling boil. Add 1 tbsp of salt and the Hakka noodles. Cook according to package directions until al dente (usually 3-4 minutes).
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss with 1 tsp of oil to prevent sticking and set aside.
2. 2

   Make the Schezwan Paste

   • Drain the soaked Kashmiri red chilies, reserving a little of the soaking water.
   • In a blender, combine the drained chilies, 6 cloves of garlic, and 1 inch of ginger. Add 2-3 tablespoons of the reserved water and blend to a smooth, vibrant red paste.
3. 3

   Cook the Schezwan Gravy

   • Heat 2 tbsp of oil in a wok or deep pan over medium-high heat. Add the finely chopped onion and sauté for 2 minutes until translucent.
   • Add the prepared Schezwan paste and cook for 3-4 minutes, stirring constantly, until it darkens slightly and the oil begins to separate.
   • Add the diced carrots, beans, and bell pepper. Stir-fry for 2 minutes.
   • Pour in 2 cups of water, 1 tbsp soy sauce, tomato ketchup, 1 tsp rice vinegar, sugar, and salt to taste. Bring the mixture to a vigorous boil.
   • In a small bowl, whisk the cornstarch with 1/2 cup of cold water to create a lump-free slurry. While stirring the gravy, slowly pour in the slurry. Continue to cook for 1-2 minutes until the gravy thickens. Keep it warm.
4. 4

   Stir-fry the Rice and Noodles

   • Heat the remaining 2 tbsp of oil in a large wok on high heat until it is smoking slightly.
   • Add the 4 chopped garlic cloves and 0.5 inch chopped ginger. Stir-fry for 30 seconds until fragrant.
   • Add the julienned carrot, beans, bell pepper, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
   • Add the cooked noodles and cooled rice to the wok. Use two spatulas to gently toss and break up any clumps.
   • Add 2 tbsp soy sauce, 1 tsp rice vinegar, black pepper powder, and salt. Continue to toss on high heat for 2-3 minutes until everything is well combined and heated through.
5. 5

   Assemble and Serve

   • To serve, place a generous portion of the stir-fried rice and noodle mixture onto each plate.
   • Ladle a hearty amount of the hot Schezwan gravy over the top.
   • Garnish with chopped spring onion greens and a sprinkle of crispy fried noodles for texture. Serve immediately.