Vegetable Szechuan Noodles

1. 1
   boil · ~8 min

   Boil the noodles.

   1.Bring a large pot of water to a rolling boil over high heat.

   2.Add a pinch of salt to the boiling water.

   3.Add the noodles and cook until just al dente (about 2 minutes less than package instructions).

   4.Drain immediately and rinse with cold water to stop cooking.

   5.Toss with 2 tsp oil to prevent sticking and set aside.

   TIPRinsing noodles with cold water stops the cooking process and removes excess starch, preventing a mushy final dish.
2. 2
   prep · ~5 min

   Prep the vegetables.

   Shred the cabbage, julienne the carrot, thinly slice the bell pepper and onion. Mince the garlic and julienne the ginger. Slit green chilies lengthwise.

3. 3
   prep · ~1 min

   Mix the Szechuan sauce.

   In a small bowl, combine soy sauce, red chili sauce, vinegar, tomato ketchup, and black pepper. Stir well and set aside.

4. 4
   saute · ~7 min

   Stir-fry the aromatics and vegetables.

   1.Heat a wok or large pan over high heat until smoking hot.

   2.Add the remaining oil and swirl to coat.

   3.Add garlic, ginger, and green chilies. Stir-fry until fragrant (20 seconds).

   4.Add sliced onions and cook until translucent (2 minutes).

   5.Add carrots, bell pepper, and cabbage. Toss on high heat for 3-4 minutes until vegetables are crisp-tender.

   TIPKeep the heat at maximum and keep tossing. High heat gives the characteristic smoky 'wok hei' flavor to Indo-Chinese noodles.
5. 5
   other · ~2 min

   Toss noodles with sauce.

   1.Add the boiled noodles to the wok with the vegetables.

   2.Pour the prepared Szechuan sauce over the noodles.

   3.Add a pinch of salt.

   4.Using tongs or two spatulas, toss everything together on high heat for 1-2 minutes until noodles are well coated and heated through.
6. 6
   garnish

   Garnish and serve hot.

   Transfer to a serving plate. Sprinkle with chopped coriander leaves and spring onion greens. Serve immediately.

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