1: For the schezwan sauce, heat oil in a pan, add chopped ginger, garlic and saute for a few seconds.
2: Add the chopped celery and saute for a few seconds.
3: Add the red chilli paste and cook until oil separates from it.
4: Add soy sauce, vinegar, and tomato ketchup. Mix well and let the sauce sizzle. Keep it aside.
5: Heat oil in a pan and fry a quarter of the boiled noodles, then keep it aside.
6: Heat a wok, add oil, ginger, garlic and saute for a few seconds.
7: Add dry red chillies, cashew nuts and saute for a few seconds.
8: Add spring onion whites and saute for a few seconds.
9: Add the chopped carrots and beans and saute on a high flame for 20-30 seconds.
10: Add the boiled rice, noodles, 2 tbsp of the prepared schezwan paste, salt, and black pepper powder, and mix and toss well until all ingredients combine evenly.
11: Add spring onions and toss well on high flame again.
12: Transfer it to a bowl, garnish with spring onions, and serve hot.
