Schezwan Veg Noodles

# Schezwan Veg Noodles Recipe from Mom’s Dosa in Cloverdale

## Introduction/Description
Welcome to Mom’s Dosa, your go-to spot in Cloverdale for delicious Indian dishes! Today, we’re sharing a vibrant and flavorful recipe for **Schezwan Veg Noodles**. This spicy Indo-Chinese favorite is perfect for elevating your meal prep or impressing your guests. Bursting with colorful vegetables and tossed in a tangy Schezwan sauce, this dish is sure to delight your taste buds. Although this recipe serves as a reference, it may not be identical to the dishes you enjoy at Mom’s Dosa, where each dish is crafted with love and tradition.

## Ingredients List
To make delicious **Schezwan Veg Noodles**, you will need:

– 200 grams of Hakka noodles (or any wheat noodles)
– 2 tablespoons of oil (preferably sesame or vegetable oil)
– 1 medium onion, thinly sliced
– 1 bell pepper (capsicum), sliced (any color)
– 1 cup of mixed vegetables (carrots, beans, peas, etc.)
– 2-3 green chilies, slit (adjust for spice level)
– 1 tablespoon of ginger-garlic paste
– 3 tablespoons of Schezwan sauce (available at stores or homemade)
– 1 tablespoon of soy sauce
– 1 tablespoon of vinegar
– Salt, to taste
– Spring onions, for garnish
– Optional: Crushed pepper or chili flakes, for added spice

## Instructions/Steps
Follow these steps to whip up a delectable plate of **Schezwan Veg Noodles**:

1. **Cook the Noodles**: Boil a pot of water, add a pinch of salt, and cook the Hakka noodles as per package instructions. Drain and rinse under cold water. Set aside.

2. **Prepare the Vegetables**: While the noodles are cooking, chop all your vegetables and set them aside.

3. **Sauté the Aromatics**: In a large wok or frying pan, heat the oil over medium-high heat. Once hot, add the sliced onions and sauté until they turn translucent.

4. **Add Vegetables**: Add the bell pepper, mixed vegetables, and green chilies. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

5. **Introduce Flavors**: Add the ginger-garlic paste and stir well for about a minute until fragrant.

6. **Sauce it Up**: Pour in the Schezwan sauce, soy sauce, and vinegar. Mix thoroughly to coat the vegetables.

7. **Combine Noodles**: Add the cooked noodles and toss everything together. Make sure the noodles are evenly coated with the sauces. Cook for another 2-3 minutes.

8. **Final Touches**: Taste and adjust seasoning with salt and crushed pepper, if desired. Remove from heat.

9. **Serve**: Garnish with fresh chopped spring onions before serving.

## Cooking Time
– **Prep Time**: 10 minutes
– **Cook Time**: 15 minutes
– **Total Time**: 25 minutes

## Serving Size
This recipe serves about 3-4 people, making it perfect for a family dinner or a gathering with friends.

## Tips and Variations
– **Protein Add-Ons**: Feel free to add tofu, paneer, or your choice of protein for a heartier meal.
– **Vegetable Variations**: Customize the vegetables based on what you have on hand. Broccoli, mushrooms, and snow peas work beautifully in this dish.
– **Spice Level**: Adjust the number of green chilies and Schezwan sauce according to your heat preference.
– **Vegan Option**: This recipe is easily adaptable to vegan diets—just skip any non-vegan protein options.
– **Make Ahead**: You can prepare the sauce and cut the vegetables ahead of time to save on cooking time.

Enjoy making this wonderful **Schezwan Veg Noodles** recipe at home. We hope it brings a taste of Mom’s Dosa right to your kitchen!

**Disclaimer**: This recipe is intended as a reference and may not reflect the exact techniques or ingredients used at Mom’s Dosa. For the authentic experience, visit us in Cloverdale and savor our delightful Indian dishes!