The spelling of “Schezwan” is not a misprint, this is indeed how the term tends to be spelled when referring to Indo-Chinese cuisine!
We Indians love “schezwan”, but let’s not confuse this with the original Sichuan or Szechwan or Szechuan cuisine from China’s Sichuan Province! No wonder I can never get the spelling right and even auto correct gives up on me 😛
Cooking instructions as on the packaging:
- Boil 250ml (1 ½ cups) of water.
- Add noodles and seasoning mix to the boiling water and cook for 2-3 min., stirring occasionally. Serve hot.
Here we have a tiny noodle block and an orange looking seasoning powder. I was expecting a redder seasoning considering its “schezwan” flavored. Anyways, time to check the cooked version of these noods!
As expected, this is not even close to being as spicy as the original Sichuan cuisine. It even lacks the punch of schezwan. You can taste and see tiny flakes of ginger, garlic, onion, chilli and pepper. basically, its mildly spicy and average in taste.
Of course, I had to try my best to make these better as to not waste them. Decided to whisk some eggs with little milk, salt and pepper. When the eggs were cooked halfway, I added some cheese and seaweed-chilli paste.
I feel better about these noodles now.
Buy these Indo-Chinese Noods here – Ching’s Secret Instant Noodles – Schezwan, 240g Pouch
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