Schezwan Macaroni

Ingreidents:

2 cup boiled Macaroni

2 Onions chopped

2 Capsicums chopped

2 tbsp homemade Schezwan sauce

2 tbsp Red Chili sauce

1 tbsp MSG (Ajinomoto) (I used)

Salt to Taste

2 tbsp Peanut Oil

Method:

Heat up a wok to that add the peanut oil and then add the onions, capsicum and stir fry on a high flame for 3 to 4 minutes

Reduce the flame and add the chili sauce, MSG, schezwan sauce and mix well

Again increase the flame and add the boiled macaroni and salt to taste and stir fry for 6 to 8 minutes

In the end put in the spring onions mix once or twice

Serve Hot.

For Shezwan Sauce:

In a pan heat up add 6 tbsp oil, to that add 2 tbsp of each garlic, ginger & celery finely chopped and cook it till 5 minutes on a very low flame, then add 4 tbsp finely chopped again cook it for another 5 minutes, then add 4 tbsp red chili paste (in hot water soak 12/15 dry red chilies for 10 minutes and then grind it into a very fine paste) stir the chilies in with 2 tsp vinegar and cook it for 5 minutes, now add the 1 tsp MSG, 2tbsp red chili sauce, 2 tbsp light soya sauce, 2 tbsp tomato ketchup, 1 tsp white paper powder, 1 tsp star anise powder, 1/4 tsp orange red food color, salt to taste and cook it for 10 minutes or till the oil separately , and don’t forget to stir repeatedly. And it’s ready to use for and Chinese recipe or pasta’s recipes. You can make it in a large quantity keep it in a fridge it will stay good for 6 months due to oil and vinegar.