Schezwan Noodles

Schezwan Noodles Recipe is a fiery, flavorful stir-fry made with noodles and mixed vegetables coated in Schezwan chutney and sauce.

Ingredients

200 grams Winn Hakka Noodles

2 tablespoons oil (vegetable or sesame)

1 medium onion, finely sliced

1 cup mixed vegetables (carrots, bell peppers, peas, and beans), julienned

1/2 cup cabbage, shredded

1/2 cup spring onions, chopped (green and white parts separated)

2-3 cloves garlic, minced

1-inch piece ginger, minced

2-3 tablespoons Winn Schezwan Chattak Chutney

2 tablespoons Winn Dark Soya Sauce

1 tablespoon Winn Chilli Vinegar

Salt to taste

1/2 teaspoon black pepper

Instructions

PREPARE THE NOODLES:

Cook the noodles according to the package instructions.
Drain and rinse with cold water to stop the cooking process.
Drizzle a little oil and toss to prevent sticking. Set aside.

HEAT THE OIL:

In a large wok or frying pan, heat the oil over medium-high heat until it shimmers.

SAUTÉ THE AROMATICS:

Add the sliced onions and sauté until they turn translucent.
Add the minced garlic and ginger and cook for another minute until fragrant.

COOK THE VEGETABLES:

Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender but still crisp.
Add the shredded cabbage and the white parts of the spring onions. Stir-fry for another 2 minutes

INCORPORATE THE WINN SCHEZWAN CHATTAK CHUTNEY

Push the vegetables to one side of the wok and add the Winn Schezwan Chattak Chutney to the other side.
Let it cook for 30 seconds to release its flavors, then mix everything together.

SEASON AND ADD NOODLES:

Pour in the Winn Dark Soya sauce and Winn Chilli Vinegar. Mix well.
Add the cooked Winn Hakka Noodles to the wok. Toss everything together gently to ensure the noodles are evenly coated with the sauce and vegetables.

FINAL TOUCHES:

Season with salt and black pepper to taste.
Add the green parts of the spring onions and give a final toss.

SERVE:

Serve hot, garnished with additional spring onions or a sprinkle of sesame seeds if desired.

Enjoy your spicy and flavorful Schezwan Noodles!

January 12, 2026

Chilli Vinegar Dumplings

Chilli Vinegar Dumplings Recipe is a delicious mixed-vegetable filled dumpling dish served steamed or pan-fried with a tangy chilli-vinegar sauce. Ingredients For the Dumplings: 1 cup all-purpose flour 1/4 cup water (adjust as needed) 1/4 teaspoon salt For the Filling: 1 cup finely chopped mixed vegetables (cabbage, carrots, bell peppers, mushrooms, etc.) 1/4 cup finely chopped onions 1 tablespoon ginger-garlic paste 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar 1 teaspoon sesame oil (optional) Salt and pepper to taste 2 tablespoons oil for sautéing For the Sauce: 2 tablespoons Winn Dark Soya Sauce 1 tablespoon Winn Chilli Vinegar 1 tablespoon tomato ketchup 1 tablespoon cornstarch mixed with 1/4 cup water 1 tablespoon sugar 1/2 cup water 2 tablespoons oil Instructions PREPARE THE DUMPLING DOUGH: In a bowl, mix the all-purpose flour and salt. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes. PREPARE THE FILLING: Heat oil in a pan. Add chopped onions and sauté until translucent. Add the ginger-garlic paste and sauté for another minute. Add the finely chopped mixed vegetables and cook until tender. Stir in the Winn Soya sauce, Winn Chilli Vinegar, salt, and pepper. Cook for another 2 minutes. Turn off the heat and let it cool. ASSEMBLE THE DUMPLINGS: Divide the dough into small equal-sized balls. Roll each ball into a thin circle (about 3 inches in diameter). Place a small spoonful of the vegetable filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal the dumplings. You can also pleat the edges for a decorative look. COOK THE DUMPLINGS: You can steam or pan-fry the dumplings. To steam: Place the dumplings in a steamer lined with parchment paper and steam for 10-12 minutes until they are cooked through. To pan-fry: Heat 2 tablespoons of oil in a non-stick pan. Place the dumplings in the pan and cook until the bottoms are golden brown. Add 1/4 cup of water to the pan, cover, and let them steam until the water evaporates and the dumplings are cooked through. PREPARE THE SAUCE: Heat oil in a pan. Add the soy sauce, winn chilli vinegar, tomato ketchup, sugar, and chili sauce. Mix well. Add the cornstarch mixture and stir continuously until the sauce thickens. Adjust seasoning if necessary. SERVE: Arrange the cooked dumplings on a serving plate. Drizzle the prepared sauce over the dumplings or serve it on the side for dipping. Garnish with chopped spring onions or sesame seeds if desired. Enjoy your delicious Chilli Vinegar Dumplings made with Winn Chilli Vinegar!

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January 12, 2026

Chilli Vinegar Salad Dressing

Chilli Vinegar Salad Dressing Recipe is a vibrant, tangy dressing made with Winn Chilli Vinegar, olive oil, honey, and lemon juice — perfect for fresh salads or drizzling over vegetables. Ingredients 2 tablespoons Winn Chilli Vinegar 1 tablespoon olive oil 1 teaspoon honey 1 teaspoon lemon juice Salt to taste Freshly ground black pepper to taste Mixed salad greens (lettuce, spinach, arugula, etc.) Assorted vegetables (cucumbers, tomatoes, bell peppers, carrots, onions, etc.) Optional toppings: sliced almonds, croutons, shredded cheese, etc. Instructions In a small bowl, whisk together the Winn Chilli Vinegar, olive oil, honey, lemon juice, salt, and black pepper until well combined. Adjust the quantities of honey, lemon juice, salt, and pepper according to your taste preferences. Wash and prepare your mixed salad greens and assorted vegetables. Chop them into bite-sized pieces and place them in a large salad bowl. Drizzle the prepared Chilli Vinegar dressing over the salad greens and vegetables. Toss the salad gently to coat all the ingredients evenly with the dressing. Taste the salad and adjust the seasoning if necessary. If desired, sprinkle optional toppings such as sliced almonds, croutons, or shredded cheese over the salad for added flavor and texture. Serve the Chilli Vinegar Salad immediately as a refreshing and tangy side dish or as a light and healthy meal on its own. Enjoy your delicious and flavorful Chilli Vinegar Salad!

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January 12, 2026

Mixed Vegetable Manchurian Gravy

Mixed Vegetable Manchurian Gravy Recipe is a savory Indo-Chinese dish where crispy mixed-vegetable balls are bathed in rich gravy made with Winn Manchurian Sauce, dark soy and chilli vinegar. Ingredients For the Manchurian balls: 2 cups mixed vegetables (carrots, cauliflower, bell peppers, onions, cabbage) 1 cup chopped onions 1/2 cup all-purpose flour 1/4 cup corn flour Oil for frying Salt to taste Black pepper to taste 1 tablespoon ginger-garlic paste For the Manchurian Gravy: 4 -5 tablespoon Winn Manchurian Sauce 2 cups water 1 tablespoon Winn Dark Soya sauce 1 tablespoon Winn Chilli vinegar Instructions Start by washing and chopping the mixed vegetables and keep them in a large bowl. In a separate bowl, mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste to make a batter. Dip the mixed vegetables in the batter and deep fry them in hot oil until they turn golden and crispy. Keep the fried vegetables aside. Now, heat oil in a pan and add chopped onions. Fry the onions until they turn golden brown. Add Winn Manchurian Sauce, water, Winn Dark Soya sauce, Winn Chilli Vinegar to prepare the gravy. Let the gravy come to a boil and simmer for 5-7 minutes on low heat. Add the fried vegetables to the gravy and mix well. Cook for another 2-3 minutes until the vegetables are coated well with the gravy. Your Mixed Vegetable Manchurian Gravy is ready to be served hot with steamed rice or noodles. Enjoy the delicious Indo-Chinese dish made effortlessly with Winn Manchurian Sauce!

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Schezwan Noodles

Ingredients