Schezwan Egg Noodles

Name: Schezwan Egg Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 200 g dried noodles (egg noodles or hakka noodles); 1.5 l water (for boiling noodles); 0.5 tsp salt (for boiling noodles); 1 tsp oil (to toss boiled noodles); 4 pcs egg (lightly beaten); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 6 pcs dried red chili (soaked in warm water for 20 minutes); 4 tbsp spring onion (whites and greens separated, chopped); 1 pcs onion (small, thinly sliced); 1 pcs carrot (small, julienned); 1 cup cabbage (finely shredded); 1 pcs bell pepper (small, thinly sliced); 1 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 0.5 tsp sugar

RATING

4.6/5(155)

TASTE SCORE

9/10

A quick Indo-Chinese noodle dish with springy noodles, soft scrambled egg, crunchy vegetables, and a fiery homemade Schezwan-style sauce. It is bold, savory, and perfect as a small main in a larger meal.

PREP

20m

COOK

15m

SERVES

1 KATORI

310 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the vegetables and eggs.
1.Chop the garlic and ginger finely.
2.Slice the onion and bell pepper thinly.
3.Julienne the carrot and shred the cabbage.
4.Chop the spring onion whites and greens separately.
5.Beat the eggs in a bowl until smooth.
mix · ~3 min
Make the Schezwan chili paste.
Drain the soaked dried red chili and grind it with 2 tbsp water, half the garlic, and half the ginger to a smooth, thick paste.
TIPUse just enough water to keep the paste thick so it coats the noodles well.
boil · ~8 min
Boil the noodles until just cooked.
Bring 1.5 liters water to a boil, add 0.5 tsp salt and the dried noodles, and cook until just tender. Drain well and toss with 1 tsp oil so the strands stay separate.
TIPDo not overcook the noodles; they will cook a little more in the wok.
saute · ~2 min
Scramble the eggs.
Heat 1 tbsp oil in a wok or wide pan over medium-high heat. Add the beaten eggs and cook, stirring gently, until softly set into small pieces. Transfer to a plate.
saute · ~4 min
Cook the chili base and vegetables.
1.Heat the remaining 1 tbsp oil in the same wok over high heat.
2.Add the remaining garlic, remaining ginger, and spring onion whites; stir-fry for 30 seconds.
3.Add the ground chili paste and cook until fragrant and slightly darker, about 1 minute.
4.Add onion, carrot, cabbage, and bell pepper; stir-fry on high heat until just tender but still crisp, 2 to 3 minutes.
TIPKeep the heat high and the vegetables moving so they stay crisp instead of turning watery.
mix · ~2 min
Toss the noodles with the sauces.
Add the boiled noodles and scrambled egg to the wok. Pour in soy sauce and vinegar, then add sugar, black pepper, and 1 pinch salt. Toss well for 1 to 2 minutes until everything is evenly coated.
garnish
Finish with spring onion greens.
serve
Serve the Schezwan Egg Noodles hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the noodles only to just tender; overcooked noodles will break and turn sticky when tossed in the wok.
2
Drain the noodles very well before oiling them, or the Schezwan paste will steam instead of coating the strands.
3
Cook the chili paste until the raw chili smell fades and the oil lightly separates for a deeper, less harsh heat.
4
Scramble the eggs softly and remove them early so they stay tender when mixed back into the hot noodles.
5
Keep the wok on high heat and stir-fry the vegetables briefly so the cabbage and bell pepper stay crisp.
6
Taste before adding the final pinch of salt, since soy sauce already brings salinity to the noodles.
7
You can soak and grind the chilies ahead of time; the paste keeps well refrigerated for a couple of days.