Schezwan Noodles recipe – quick stir fry vegetable noodles in schezwan sauce. This recipe is a spicy yet delicious from Indo-chinese cuisine.
This noodles are spicy and you can adjust the level of spice by increasing or reducing the amount of schezwan sauce in it.
If you have made the schezwan sauce ahead of time (like a day or two or week before) then It takes very less time to make this noodles. You just need to prep the veggies and stir fry with noodles and mix in the sauce. The delicious schezwan noodles are ready.
Recently I made schezwan sauce at home and used in this noodles recipe. Apart from this recipe sometimes I make schezwan fried rice as well.
As I said, here I have used homemade schezwan sauce and the amount used here which makes the spice level perfect that we both can tolerate. But if you are using store bought one or other recipe then you need to adjust the amount of sauce to make the spice level as per your liking.
Dear hubby loves the indo-chinese food. And I rarely make at home. But recently I have been trying my hands on this cuisine and I found that it is easy to make and also I am able to make the dishes which gives the taste and flavors same as we get in restaurants or street stalls. so stay tuned for more recipes from indo-chinese cuisine.
Check out other Indo-Chinese recipes
Chilli garlic noodles // Chilli paneer dry // Vegetable fried rice // Veg chow mein
How to make Schezwan Noodles Recipe:
1) First prep all the veggies. Once veggies and noodles are ready, it will be quick stir fry.
2) Let’s cook the noodles. Take about 4-5 cups of water in a pan and bring it to a rolling boil on medium-high heat. Once it starts boiling, add noodles. No need to break the noodles just like we cook spaghetti.
3) Let it boil or cook as per package instruction. Mine says 2-3 minutes.
4) Then drain all the water and rinse it under cold water to stop the further cooking. Now add 1 teaspoon of sesame oil and toss the noodles. so oil gets coated and it will not stick together. Looking for more detailed instruction or notes for boiling, non-sticky perfect noodles?
5) Now heat the oil in a pan or wok on medium-high heat. Once hot add chopped ginger and garlic, saute for a minute.
6) Then add prepared veggies, saute for 3-4 minutes. You don’t need to cook the veggies all the way through, It should have some crunch in it. That’s why we are not adding salt here. If salt is added then veggies will leave its water and they start to steam, it will make them soft and we don’t want them soggy. As heat it on medium-high, you need to stir it continuously, otherwise it will get burnt.
7) Then add schezwan sauce, Soy sauce and vinegar and salt as needed. Be careful while adding salt, as soy sauce is salty and schezwan sauce has salt in it.
8) Mix well.
9) Add noodles.
10) Toss it well, so all the sauce and veggies are mixed properly.
Lastly garnish with green onions and serve.
Notes:
- Here I have make thin and long slices of veggies. Alternately you can finely chop them as well. Choice is yours.
- You can use whatever veggies you like. You can add bean sprouts, sliced mushrooms, sliced onions. Or you can skip any veggie that you don’t like.
Serving suggestion – don’t need any side or accompaniment. Serve as such, a bowl of noodles.
Schezwan noodles recipe
Ingredients
For cooking noodles:
- 150 grams Noodles
- 4-5 cups Water to boil noodles
- Salt a big pinch
- 1 teaspoon Oil
For schezwan noodles recipe:
- 2 tablespoons Sesame oil
- 1 teaspoon Ginger finely chopped
- 1 teaspoon Garlic finely chopped
- ½ cup Cabbage finely shredded
- 1/3 cup Carrot thinly sliced
- 1/3 cup Capsicum (Green bell pepper) thinly sliced
- 1/3 cup Green beans (French beans) sliced diagonally
- Salt to taste
- 2 teaspoons Soy sauce
- 1 teaspoon White distilled vinegar
- ¼ cup Schezwan sauce
- Spring onion (green onion or scallion) Green stalk, finely chopped for garnishing
Instructions
Preparation and cooking noodles:
- First prep all the veggies. Once veggies and noodles are ready, it will be quick stir fry.
- Let’s cook the noodles. Take about 4-5 cups of water in a pan and bring it to a rolling boil on medium-high heat. Add a big pinch of salt.
- Once it starts boiling, add noodles. No need to break the noodles.
- Let it boil or cook as per package instruction. Mine says 2-3 minutes.
- Then drain all the water and rinse it under cold water to stop the further cooking.
- Now add 1 teaspoon of sesame oil and toss the noodles. so oil gets coated and it will not stick together.
Making veg schezwan noodles recipe:
- Now heat the oil in a pan or wok on medium-high heat.
- Once hot add chopped ginger and garlic, saute for a minute.
- Then add prepared veggies, saute for 3-4 minutes. You don’t need to cook the veggies all the way through, It should have some crunch in it.
- Then add schezwan sauce, Soy sauce and vinegar and salt as needed. Be careful while adding salt, as soy sauce is salty and schezwan sauce has salt in it.
- Mix well.
- Add noodles. Toss it well, so all the sauce and veggies are mixed properly.
- Lastly garnish with green onions.
- Turn off the stove
Nirav
Hi Kanan,
You’re more than welcome and I am sure my wife wouldn’t disappoint you once you taste her food. Well, Most of the chopping part I do it. I love coking & eating so I wouldn’t mind doing it.
take care
Kanan
Thank you very much Nirav.
Nirav
Hi Kanan,
Very nice even my wife makes very good indo Chinese her Manchurian comes out really good.
thanks for sharing,
Kanan
that’s great. I should come at your place. 🙂 I do enjoy making and eating indo-chinese. But the prep work (chopping many veggies) is little tedious for me, that’s why I was keep postponing to make and share these recipes. But not any more. I have made quite a few recipes.
Anjana
Hey Kanan great recipe. Wanted to let you know that I tried your schezwan fried rice and it was fabulous!! My husband and daughter loved it
Kanan
Thanks Anjana. Nice to hear that you all enjoyed fried rice.