Schezwan Noodles

1. 1
   boil · ~8 min

   Boil the noodles.

   Bring 6 cups of water to a rolling boil in a large pot. Add salt and noodles. Cook until al dente — about 1 minute less than the package instructions. Drain immediately in a colander and rinse with cold water to stop the cooking. Toss with a few drops of oil to prevent sticking and set aside.

2. 2
   saute · ~4 min

   Sauté the aromatics.

   1.Heat 1.5 tbsp oil in a wok over high heat until shimmering.

   2.Add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.

   3.Add sliced onion and cook until translucent with a slight char (2-3 min).

   TIPKeep the heat high and keep the ingredients moving — this is what gives Indo-Chinese cooking its signature smoky wok flavor.
3. 3
   saute · ~3 min

   Stir-fry the vegetables.

   1.Add sliced bell pepper and julienned carrot to the wok. Toss on high heat for 2 minutes.

   2.Add shredded cabbage and stir-fry for another 1 minute. Vegetables should stay crunchy, not turn soft.
4. 4
   mix · ~2 min

   Add the sauces and seasonings.

   1.Reduce heat to medium. Add schezwan sauce, soy sauce, and vinegar to the wok.

   2.Sprinkle red chili powder, black pepper, and a pinch of salt. Toss everything to coat the vegetables evenly.

   3.Let the sauce bubble and reduce slightly for 30 seconds.
5. 5
   mix · ~2 min

   Toss the noodles with the sauce and vegetables.

   1.Add the boiled noodles to the wok. Increase heat to high.

   2.Using tongs or two spatulas, lift and toss the noodles vigorously until every strand is coated in the sauce and well combined with the vegetables.

   3.Drizzle the remaining 0.5 tbsp oil around the edges of the wok for extra sheen. Toss once more.
6. 6
   garnish

   Garnish with spring onion greens and serve hot.

   Transfer to serving plates immediately. Sprinkle generously with chopped spring onion greens.

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