Schezwan Noodles

🔥 Prep

• Measure out 200 g of noodles and set aside.
• Bring a pot of water to a boil, add a pinch of salt (≈0.2 tsp) and cook the noodles according to package directions until al dente; drain and toss with a little oil to prevent sticking.
• While the noodles cook, thinly slice 1 onion, 1 capsicum, and 1 carrot (julienne or thin strips).
• Measure 2 tbsp Schezwan sauce, 1 tsp soy sauce, 2 tbsp oil, and 0.8 tsp salt into small bowls for easy access.

🔥 Cook

• 1. Heat 2 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the sliced onion and stir‑fry for 2 minutes until it becomes translucent.
• 3. Add the sliced capsicum and carrot, continuing to stir‑fry for 3‑4 minutes until vegetables are crisp‑tender.
• 4. Push the vegetables to the side of the pan, add the cooked noodles, and drizzle with 1 tsp soy sauce; toss everything together for 1 minute.
• 5. Add the 2 tbsp Schezwan sauce and the remaining 0.8 tsp salt, stirring vigorously to coat the noodles and vegetables evenly; cook for 2 minutes over medium heat to allow the sauce to cling.
• 6. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the Schezwan noodles to a serving plate or bowl and garnish with chopped spring onions or sesame seeds if desired.
• Serve hot, accompanied by a side of chili garlic sauce or a simple cucumber salad for contrast.
• Enjoy immediately while the noodles are still steaming and the flavors are fiery.