• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Triple schezwan crispy noodles with crackling spinach add a special crunchy touch to these tasty noodle preparation.

  • Boiled rice – 2 cups
  • Boiled noodles – 1 cup
  • Spinach – 1 medium bunch
  • Dried red chili – 2
  • Chicken mince – 1 cup
  • Spring onion greens – 2 stalks
  • Tomato ketchup – 2 tablespoons



  1. Cut spinach into thin long strips. Heat sufficient oil in a kadai.
  2. Cut the boiled noodles into small pieces and deep-fry till crisp. Drain on absorbent paper. Similarly, deep-fry spinach till crisp, drain on absorbent paper, sprinkle some salt.
  3. Heat a non-stick pan, add 2 tablespoons of Schezwan chutney and rice and mix well. Saute till the rice is heated through.
  4. Place half the fried noodles on a serving plate. Spread the rice over the noodles.
  5. Heat ½ cup Schezwan chutney in the same pan. Break the dried red chillies and add to the pan. Add chicken mince and sauté for 1-2 minutes. Add ½ cup water and cook for 5-8 minutes or till the mince is cooked.
  6. Finely chop spring onion greens
  7. Add tomato ketchup to the pan and mix. Add spring onion greens and mix well.
  8. Put the chicken over the rice. Top it with fried spinach and remaining fried noodles and serve.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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