Schezwan Noodles Recipe Video
Ingredients
| Spaghetti | 1⁄4 Pound | |
| Salt | 2 Teaspoon (to taste) | |
| Schezwan sauce | 3 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Oil | 2 Tablespoon | |
| Cabbage | 2 Tablespoon, julienne cut | |
| Carrot | 2 Tablespoon, julienne cut | |
| Bean sprouts | 2 Tablespoon, julienne cut | |
| Mushrooms | 2 Tablespoon, julienne cut | |
| Red onion | 2 Tablespoon, julienne cut | |
| Green bell pepper | 2 Tablespoon, julienne cut | |
| Spring onion | 2 Tablespoon, julienne cut |
Nutrition Facts
Serving size
Calories 448 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.3%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2382.9 mg99.3%
Total Carbohydrates 52 g17.4%
Dietary Fiber 2.2 g8.8%
Sugars 3.9 g
Protein 11 g21.9%
Vitamin A 54.6% Vitamin C 40.6%
Calcium 5.4% Iron 15.7%
*Based on a 2000 Calorie diet
Directions
1. In a saucepan, boil water add salt and noodles into it and boil with open pot stirring from time to time.
2. Drain and add sesame seeds oil into the noodles.
3. In a pot heat 1 tablespoon oil and ginger garlic vegetables-cabbage carrot bean sprouts mushrooms onion red and green bell pepper spring onion and cook until vegetables are done.
4. Stir and mix schezwan sauce, soy sauce, vinegar and salt to taste mix noodles into the cooked vegetables well.
SERVING
5. Ladle on a serving plate and serve.
Chef
