Triple Schezwan Noodles: A Spicy Symphony of Flavors and Textures

Introduction: 

Triple Schezwan Noodles is an exciting and fiery fusion dish that takes the classic Schezwan noodles to a whole new level by incorporating three layers of bold flavors and textures. This Indo-Chinese creation combines the heat of Schezwan sauce with a triple dose of spicy goodness, creating a tantalizing dish that's sure to satisfy your taste buds. Follow this recipe to bring the symphony of flavors and textures of Triple Schezwan Noodles to your plate.

SOURCE

Ingredients:

For the Noodles:

200 grams Hakka noodles

Water for boiling

1 tablespoon oil

Salt to taste

For the Schezwan Sauce:

3 tablespoons Schezwan sauce

2 tablespoons soy sauce

1 tablespoon chili sauce

1 tablespoon tomato ketchup

1 teaspoon vinegar

1 teaspoon sugar

Salt to taste

For the Triple Layer:

Protein Layer:

200 grams protein of choice (chicken, shrimp, tofu), thinly sliced or cubed

1 tablespoon soy sauce

1 tablespoon cornflour

Salt and pepper to taste

Oil for cooking

Vegetable Layer:

1 cup mixed vegetables (bell peppers, carrots, cabbage, beans), thinly sliced

1 tablespoon oil for stir-frying

Salt and pepper to taste

Noodle Layer:

2 tablespoons oil

1 tablespoon ginger, finely chopped

1 tablespoon garlic, minced

1 onion, thinly sliced

1/2 cup spring onions, sliced

Salt and pepper to taste

Instructions:

Prepare the Noodles:

Boil Hakka noodles in a pot of salted water according to package instructions.

Once cooked, drain and rinse under cold water. Toss with 1 tablespoon of oil to prevent sticking.

Prepare the Schezwan Sauce:

In a bowl, mix Schezwan sauce, soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and salt. Set aside.

Triple Layer Preparation:

Protein Layer:

Marinate thinly sliced or cubed protein with soy sauce, cornflour, salt, and pepper.

Heat oil in a pan over medium-high heat. Cook the marinated protein until fully cooked and slightly browned. Set aside.

Vegetable Layer:

Heat 1 tablespoon of oil in the same pan.

Stir-fry the mixed vegetables until they are slightly tender but still crisp. Season with salt and pepper. Set aside.

Noodle Layer:

Heat 2 tablespoons of oil in a wok or large pan over medium-high heat.

Add finely chopped ginger and minced garlic. Sauté for a minute until aromatic.

Add thinly sliced onions and cook until translucent.

Toss in the boiled noodles and stir-fry until well-coated with the aromatic mixture.

Season with salt and pepper. Add sliced spring onions and mix well.

Combine the Triple Layer:

Layer the cooked protein on the serving plate as the base.

Place the stir-fried vegetables on top of the protein layer.

Spread the seasoned noodles over the vegetables.

Pour the prepared Schezwan sauce evenly over the noodles.

Serve Hot:

Garnish with additional spring onions for freshness.

Serve Triple Schezwan Noodles hot, and savor the explosion of spicy flavors and textures.

Tips:

Customize the protein and vegetables according to your preference.

Adjust the spice level by adding more or less Schezwan sauce.

Conclusion: 

Triple Schezwan Noodles bring a symphony of flavors and textures to your plate, showcasing the perfect blend of spice, crunch, and savory goodness. Whether served as a special treat or a star dish at gatherings, this recipe captures the essence of Indo-Chinese culinary creativity. Enjoy the fiery delight in every layer of homemade Triple Schezwan Noodles!