300gramsnoodlesI have used thin noodles (egg-free)
Before you start, boil noodles according to instructions on the package. I was supposed to boil mine for 3 to 4 minutes only. Once boiled, drain the noodles using a colander and then toss the noodles with 1 teaspoon oil so that they don't stick. Set aside.
Heat a wok on medium-high heat. Once the oil is hot, add the oil. Then add the chopped garlic. Saute few seconds until garlic start changing color.Then add the sliced onion, chopped green onion and cook on high heat for 1-2 minutes.
Add sliced green pepper, red pepper and carrots and cook1 minute. Veggies should remain crunchy. Then add the shredded cabbage and cook for 1 more minute on high heat.
Lower the heat to medium and add schezwan sauce, followed by soy sauce, rice vinegar. Also add some salt to taste. Remember the schezwan sauce, soy sauce have salt in them already so add accordingly. Mix everything together and cook for 1 minute.
Add in the boiled noodles. Using a pair of tongs mix the noodles with the sauces, veggies until everything is well combined. Then remove pan from heat. Serve hot!
The amount of schezwan sauce in the recipe can be adjusted to taste. It will also depend on how spicy your schezwan sauce is. My homemade schezwan sauce isn't very spicy so I used 5 to 6 tablespoons of it. You can add more or less depending on how spicy it is and how much flavor of the sauce you prefer in your noodles.
If you don't have time to make homemade sauce, just buy your favorite bottle of schezwan sauce from store and use that in the recipe.
You can also add more vegetables to these noodles like broccoli, snap peas.