SCHEZWAN PRAWN NOODLES

I am a big fan of Indo Chinese cuisine, well, actually any Asian cuisine, but love Indo Chinese in particular. This is one of the dishes that is most requested by my family and friends. The recipe changes depending on the vegetables on hand when I start preparing it, but it mostly always turns out good no matter what I add or leave out of the dish. This particular recipe can be tweaked to your choice, make it vegetarian by leaving out the prawns or substitute it with chicken, tofu,  be creative depending on the moment.

The trick to cooking good Chinese cuisine is to have all the ingredients prepared and handy before starting to cook and quick cooking on really high heat

INGREDIENTS:

Egg noodles, 1 pound

4- 5 cups assorted vegetables, julienned (cabbage, capsicum, carrots, snow peas)

1 tsp crushed dry chillies

2 tsp soy sauce

1 tbsp ginger, finely chopped

1 tbsp garlic, finely chopped

1 onion, sliced

3 green onions, chopped and whites separated from the green stalks

Shrimp – 1 pound

Marinade:

1 tbsp cornstarch

1 tsp ginger garlic paste

1 tsp soy sauce

Salt and pepper

Marinate the prawns with the marinade ingredients and set aside for 15 minutes. Heat 2 tsp oil in a wok on high and sauté the prawns until they turn pink. Remove from wok and set aside.

Prepare noodles according to instructions on the noodle pack. Strain and set aside.

Add 2 more tbsp of oil to the wok and increase the heat. Add the chopped ginger and garlic and stir. Add the red chilli flakes, onions, white part of the green onions and quickly fry for a minute. Stir in all the vegetables and sauté. Add the soy sauce, aji-no-moto (optional) , salt and pepper and fry for 2 minutes till al dente. Add the prawns and cook for a minute. Mix in the cooked noodles and cook for a a few more minutes. Add the chopped green onions and serve.