Schezwan Noodles With Tempura
In a pan heat olive oil, add garlic and sauté for a minute. Then add onion, carrot, cabbage, green bell pepper and red bell pepper and stir fry on high flame.
Add salt, schezwan sauce and give it a good mix on high flame. Make sure not to overcook the veggies, keep them crunchy.
Lastly add noodles and mix until well combined. Take it off the flame.
Fry K&N’s Chicken Tempura as per instructions on pack.
Top schezwan noodles with fried K&N’s Chicken Tempura and garnish with spring onion.
Your tasty, spicy schezwan noodles with Tempura are ready to serve.
Soak Kashmiri red chillies in lukewarm water for 30 minutes.
In a blender add red whole chillies, soaked Kashmiri red chillies, vinegar and blend it to a smooth paste.
In a pan heat oil, add garlic, ginger and sauté for a minute. Add red chilli paste and cook for 2 more minutes on medium low flame.
Add tomato ketchup, salt, vinegar, black pepper powder, soy sauce, sugar and mix well. Add water according to desired consistency.
Cover and cook on medium low flame for 8-10 minutes or until oil appears. Your sauce is ready.
(You can store it for a week in an airtight jar).
