Schezwan Noodles With Shrimp

Ingredients

For the Schezwan Sauce (Makes about 1/3 cup)

15-18 dry red chillies
3 tbsp pure sesame oil, divided
1 small whole serrano chilli, finely chopped (optional)
8 fat garlic cloves, finely chopped
1/2" fresh ginger piece, finely chopped
1.5 tsp tomato paste
1 tsp sichuan peppers,crushed
1/2 tbsp white vinegar
1 tsp light soy sauce
1/2 tsp salt
1/2 tsp black pepper
2 tbsp finely chopped red onion
1.5 tsp sugar (or to taste)
Note - The color and heat of the schezwan paste (and the noodles) depends on the variety of dried chilies. If you use kashmiri chillies, the color would be perfect deep red.

For the noodles (Serves 2-3)

6 oz noodles
1 tbsp oil, divided (to be added while boiling the noodles as well as after straining)
2 tbsp canola oil +1 tbsp sesame oil
1 garlic clove, chopped
5-6 scallions, green & white parts chopped separately
1.5 - 2 cup chopped/shredded vegetables (I used cabbage, bell peppers & beans)
1 tsp dark soy sauce
2-4 tbsp schezwan sauce (or to taste, recipe above)
10-12 medium shrimp, precooked
1 tsp white vinegar or fresh lime juice (to taste)
Salt
Chopped Cilantro, Scallions, chillies, sesame seeds to garnish (optional)
Method

For the Schezwan Sauce

Soak the red chillies in 1/3 cup warm water for 20-25 minutes. Transfer the soaked chillies to a blender (reserving the water) along with 1 tbsp sesame oil, garlic, ginger, serrano(if using), tomato paste, sichuan peppers, vinegar,soy sauce, salt and black pepper. Blend to a smooth paste. You could use the reserved water from soaking the chillies if needed but do not use too much.

Warm up the remaining 2 tbsp sesame oil in a small sauce pan.Add the onions to it, sauté till they soften. Add the blended chilli paste and cook for 8-10 minutes on medium low heat till you see that the paste changes color to deep red, glistens and oil separating on the sides of the pan. Add the sugar, mix and cook for another minute or so. Put off the heat. Let cool down, transfer to small jar and refrigerate for up to 2 weeks.

For the Schezwan Noodles

Cook noodles as per package instructions. Add 2 tsp of oil and salt to the water when you are boiling the noodles. After you have drained the noodles, rub them with remaining oil and let sit. This is so that the noodles do not stick while you make the sauce.

In a wok, heat up the 3 tbsp oil. Add the garlic and let cook till you smell a nice aroma (take care that it does not burn). Add the white scallion parts next and sauté for 1-2 minutes till they soften.Next add the vegetables along with a pinch of salt. On medium heat cook till the vegetables soften a bit but are still crunchy.

Next, add the dark soy sauce along with schezwan sauce (it is hot so add the quantity depending on your taste). Saute for a minute or so. Add the noodles and salt next and toss everything together.

Add the cooked shrimp, scallion green parts and vinegar (or lime juice) next.Combine everything and let cook for a couple of minutes more.

Serve.