Recipe Description

For the rice

• Cooked Basmati rice – 3 cups
• Boiled noodles, roughly chopped – 1 cup
• Oil – 3 tablespoons
• Chopped celery – 1 teaspoon
• Finely chopped garlic – 1tablespoon
• Chopped spring onions with green – ⅓ cup
• Shredded cabbage – ⅓ cup
• Thinly sliced carrots – ¼ cup
• Schezwan chutney – ⅓ cup
• Red chilli paste – 1 tablespoon
• Salt – to taste
• For the gravy
• Rice bran oil – 1 tablespoon
• Finely chopped garlic – 2 teaspoons
• Finely chopped ginger – 1 teaspoon
• Schezwan chutney – 2 tablespoons
• Finely chopped spring onions with the greens – 1 tablespoon
• Shredded cabbage – ¼ cup
• Soy sauce – 1 tablespoon
• Tomato ketchup -1 tablespoon
• Red chilli paste – 1 tablespoon
• Freshly ground white pepper powder – a pinch
• Sugar – a pinch
• Salt – to taste
• Corn flour – ½ tablespoon
• For serving
• Fried noodles – 1 cup

Method:-

1. For the rice,heat oil in a wok or kadai on a high flame till it smokes.Add celery and sauté on a high flame for a few seconds.

2. Add garlic, spring onions, cabbage and carrots and sauté on a high flame for two more minutes.

3. Add schezwan chutney, red chili paste, rice, noodles and salt, toss well and sauté on a high flame for another minute.
4. For the gravy, heat oil in another wok on high flame till it smokes.Add garlic and ginger and sauté on a high flame for a few seconds.

5. Add schezwan chutney, spring onions and cabbage and sauté on a high flame for another minute.

6. Add one and a half cups water, soya sauce, tomato ketchup, red chilli paste, white pepper powder, sugar, salt and corn flour mixed in one tablespoon water, mix well and simmer for two minutes or till the gravy thickens.
7. To serve, place the fried noodles in a serving bowl, place the rice and noodle mixture over it and pour the gravy on top. Garnish with spring onion and serve hot.