📝 About This Recipe
A legendary cornerstone of Indo-Chinese street food, this dish is a magnificent symphony of textures featuring fluffy basmati rice, crispy fried noodles, and a spicy vegetable gravy. Infused with the bold, pungent heat of house-made Schezwan sauce and the crunch of fresh wok-tossed vegetables, it offers a fiery and deeply satisfying experience. It is the perfect 'one-pot' meal that captures the vibrant, soul-warming essence of Mumbai's culinary fusion.
🥗 Ingredients
The Grains & Noodles
- 2 cups Basmati Rice (cooked and cooled completely)
- 150 grams Hakka Noodles (boiled and drained)
- 2 tablespoons Cornstarch (to coat the noodles for frying)
- 1 cup Oil (for deep frying the noodles)
The Stir-Fry Base
- 1.5 tablespoons Ginger (finely minced)
- 2 tablespoons Garlic (finely minced)
- 1 tablespoon Celery (finely chopped)
- 1.5 cups Mixed Vegetables (shredded cabbage, carrots, and julienned bell peppers)
- 1/4 cup Spring Onion Whites (chopped)
Sauces & Seasoning
- 5 tablespoons Schezwan Sauce (adjust based on spice preference)
- 1 tablespoon Soy Sauce (dark soy preferred)
- 1 teaspoon Vinegar (white distilled)
- 1/2 teaspoon White Pepper Powder (for authentic heat)
- 1.5 cups Vegetable Broth (for the gravy component)
- 2 tablespoons Cornstarch Slurry (mixed with 3 tbsp water)
For Garnish
- 1/4 cup Spring Onion Greens (finely chopped)
👨🍳 Instructions
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1
Prepare the crispy noodles: Toss the boiled and cooled noodles with 2 tablespoons of cornstarch until evenly coated. Deep fry in hot oil until golden brown and crisp. Drain on paper towels and set aside.
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2
In a heavy-bottomed wok, heat 2 tablespoons of oil over high heat until it begins to shimmer.
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3
Add the minced ginger, garlic, and celery. Stir-fry for 30 seconds until fragrant but ensure they do not turn brown.
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4
Add the spring onion whites and the mixed vegetables (cabbage, carrots, peppers). Toss on high heat for 2 minutes until they are slightly tender but still retain a crunch.
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5
Add 3 tablespoons of Schezwan sauce, soy sauce, and white pepper. Mix well to coat the vegetables in the spicy aromatics.
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6
Add the pre-cooked basmati rice to the wok. Gently toss the rice with the vegetables and sauces, ensuring every grain is coated and separated. Stir-fry for 3-4 minutes on high heat to get a 'smoky' wok flavor.
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7
Remove the fried rice from the wok and transfer to a large serving bowl. Now, prepare the 'Triple' gravy component.
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8
In the same wok, add a teaspoon of oil and another tablespoon of ginger and garlic. Sauté briefly.
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9
Add the remaining 2 tablespoons of Schezwan sauce and the vegetable broth. Bring the mixture to a rolling boil.
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10
Slowly pour in the cornstarch slurry while stirring continuously. The gravy will thicken and become glossy. Simmer for 2 minutes.
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11
Taste the gravy and adjust salt or vinegar if needed. It should be spicy, savory, and slightly tangy.
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12
To assemble: Pour the hot Schezwan gravy over the fried rice in the serving bowl.
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13
Crush a handful of the fried noodles and sprinkle them generously over the top of the gravy.
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14
Garnish with a shower of fresh spring onion greens and serve immediately while the noodles are still crunchy.
💡 Chef's Tips
Always use day-old cold rice to ensure the grains stay separate and don't turn mushy in the wok. Don't skip the celery; it provides the quintessential 'street-style' aroma found in Indo-Chinese cooking. High heat is your best friend—keep the flame at maximum during the stir-fry process to achieve 'Wok Hei' (breath of the wok). If you want extra protein, you can add fried paneer cubes or scrambled eggs during the rice-tossing stage. Adjust the Schezwan sauce quantity carefully; homemade versions are often much spicier than store-bought ones.
🍽️ Serving Suggestions
Serve with a side of extra Schezwan sauce for those who crave more heat. Pairs beautifully with a cold glass of sweetened lime soda to balance the spice. Add a side of Veg Manchurian gravy if you want a truly decadent feast. Serve in deep bowls to allow the gravy to soak into the rice layers. Accompany with a crisp vinegar-soaked chili and onion salad.