Bring 6 to 8 cups of water to a rolling boil in a pot.

Add the noodles and cook al dente. Follow the instructions on the pack for exact cook time.

When they are done, drain them to a colander and rinse under running water. Drain well.

Drizzle 1 tsp oil and run your fingers through the noodles to keep them non-sticky.

While the noodles cook make red chili paste. Soak red chilies in hot water until soft. Blend to make a smooth paste. or Mix chili powder with little water to make a thick paste.

Next rinse and chop all the veggies.

Pour 1 tablespoon oil in a pan and heat it on a high flame.

Saute ginger and garlic until they smell good.

Then saute the onions until golden. If using celery add it and saute for 2 mins.

Reduce the flame. Add red chili paste, tomato sauce, salt, sugar, soya sauce and vinegar. Saute until a nice smell comes out.

Sprinkle 2 tbsp water and sichuan pepper. Next mix well. Fry until the oil separates.

Taste the sauce and add more red chilli paste, soya or salt to suit your taste. Keep this aside in a plate.

Pour another tablespoon oil and heat it on a high flame. Add the red chilies and saute until crisp. Then add spring onion whites and saute for a minute.

Fry veggies until half done yet crunchy.

Add the noodles, schezwan sauce and spring onion greens.

Mix and Fry for 2 to 3 mins. Next add more oil and salt if needed.

Serve veg schezwan noodles hot.