Noodles and vegetables with spicy Schezwan sauce
Ingredients:
300 gm dried noodles (preferably wholewheat)
2 tbsp sesame oil
2 tsp ginger, grated
1 or 2 green chilies, slit
2 to 3 assorted bell peppers, sliced
1 small broccoli, cut into florets and blanched
2 tbsp soy sauce
2 tsp schezwan sauce (adjust to your liking)
freshly ground black pepper, a big pinch
¾ tsp brown sugar
1 ½ tsp salt or to taste
200 gm tofu, cut into cubes
Method:
Cook the noodles as per packaging instructions and keep aside. I like to pour cold water over the noodles once they are drained and also mix in a little oil to prevent the noodles from sticking to each other.
In a wok, put in the oil and after the oil is hot, stir in the ginger and green chilies. Put in the bell peppers and stir fry for 2 to 3 minutes until they are soft. Put in the blanched broccoli and cook for 2 minutes more.
Add the soy sauce, schezwan sauce, pepper, sugar and salt and mix well. Stir in the cubed tofu and cook for 3 to 4 minutes until all the flavours are come together.
Mix in the cooked noodles carefully, making sure that the soft tofu pieces are intact.
Serve warm in a bowl and enjoy.
You can also use vegetables like cabbage, carrot and beans to make these noodles.
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