Vegetable Vermicelli with Schezwan Sauce | How to make Vegetable Vermicelli with Schezwan Sauce

By Ankita Agarwal  |  16th Oct 2015  |  
4.5 from 2 reviews Rate It!
  • Vegetable Vermicelli with Schezwan Sauce, How to make Vegetable Vermicelli with Schezwan Sauce
Vegetable Vermicelli with Schezwan Sauceby Ankita Agarwal
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

82

2





Video for key ingredients

  • Schezwan Sauce

About Vegetable Vermicelli with Schezwan Sauce Recipe

Vegetable Vermicelli is hot and yummy in indo-chinese manner. It is combination of hot schezwan sauce and lots of veggies. Easy and Palatable recipe is here.

Vegetable Vermicelli with Schezwan Sauce

Ingredients to make Vegetable Vermicelli with Schezwan Sauce

  • 1 & 1/4 cup - roasted vermicelli
  • 1/4 cup - sliced green bell pepper
  • 1/4 cup - finely chopped green onions
  • 1/4 cup - sliced cabbage
  • 1/4 cup - sliced carrot
  • 1 - sliced onion
  • 1 1/2 tbsp - oil
  • 1 tbsp - salt
  • 1/2 tbsp - schezwan sauce
  • 1 tsp - soya sauce
  • 1 tsp - ginger paste
  • 1/2 tsp - red chili sauce
  • 1/2 tsp - vinegar or lemon juice
  • 1/4 tsp - black pepper
  • For garnish:
  • finely chopped cilantro
  • finely chopped spring or green onions

How to make Vegetable Vermicelli with Schezwan Sauce

  1. Boil vermicelli with water, salt and some oil until it become tender. Remove from gas and wash it with cold water, drain properly.
  2. Heat oil in a wok. Add ginger paste, stir for a few seconds. Add all the vegetables, salt and black pepper.
  3. Stir for 2-3 minutes. (Vegetables should be crunchy ) Add soya , schezwan and red chili sauce and mix well. Stir for few seconds
  4. Add boiled vermicelli and green onion and mix gently. Stir for few seconds.
  5. Turn off the gas. Add vinegar and mix well. Garnish with green onion and cilantro.

My Tip:

Adjust the sauces as per your taste. You can also add tomato sauce & more vegetables.

Reviews for Vegetable Vermicelli with Schezwan Sauce (2)

Mamta Murarka2 years ago

do we dont need to roast vermicili before boiling it ?
Reply

Deviyani Srivastava3 years ago

Great recipe!
Reply