This veg schezwan noodles recipe is just like what you get at your favorite Indian-Chinese restaurant but it’s made at home in under 30 minutes! It’s made with tender noodles, fresh sauteed veggies and spicy schezwan sauce. A crave-worthy dinner!
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❤️About This Recipe
- Delicious vegetarian/vegan meal (lunch or dinner).
- Super spicy and flavored with sesame oil and garlic with crunchy veggies & soft-tender noodles.
- Healthier and hygienic option compared to restaurant take-out.
- Ready in 30 minutes, makes a great weeknight dinner.
- Leftovers make handy next-day lunch.
- Customize the veggies as per your liking.
- Add vegetarian protein like tofu, paneer, soy curls, etc.
🧾Ingredient Notes
Noodles: I have used wide lo mein noodles. You can use round hakka noodles (just like restaurant/street vendors use). Or you can opt for soba, udon, rice noodles, ramen or simply use spaghetti.
Schezwan sauce: I have used homemade schezwan sauce. But sure you can use store-bought bottled schezwan sauce.
Sesame oil: It really adds a nice flavor to the fried rice that you get in the restaurants or street-style fried rice. I would not recommend skipping it. But in any case, sesame oil is not available then you can use any other cooking oil.
Veggies: I have used a combination of carrot, beans, peppers and cabbage. You can add other veggies like peas, corn, baby corn, mushrooms, broccoli, snow peas or snap peas.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
Cook Noodles:
1) Bring a large pot of water to a rolling boil. Then add salt and noodles. Cook as per the package instructions.
2) Do stir with a fork once or twice while boiling to keep the noodles separate.
3) Once it’s done, drain and quickly run it under cold water to stop the cooking process. Add a teaspoon of sesame oil and toss the noodles to coat the oil evenly.
Time-Saving Tip: While noodles are cooking, prep the veggies, so both tasks are done side-by-side. Once both are ready, you just have to stir-fry.
Make Schezwan Noodles:
4) Heat the oil in a pan on medium-high heat. Once hot add onion, ginger and garlic.
5) Saute for a minute or two or until the raw smell of ginger-garlic goes away and onion starts to soften.
6) Then add all the veggies (carrot, beans, peppers, cabbage).
7) Stir fry for about 4-5 minutes or until they are crisp-tender (meaning veggies have softened slightly yet it has some crunch and freshness. But not mushy or completely cooked.)
8) Now add all the sauces (schezwan sauce, soy sauce, vinegar, ketchup) and salt.
9) Mix really well.
10) Add cooked noodles. Toss noodles and veggies together for a couple of minutes until everything is mixed properly.
11) Lastly, garnish with chopped spring onions (green part) and serve hot.
💭Expert Tips
Add salt after the water starts boiling. If you have salted the water beforehand then it takes longer to come to a boil. So always salt the water once it is boiling.
Do not over boil the noodles. Read the package instructions and cook according to that time. Over boiling the noodles means sticky, mushy noodles. For more tips and details check how to boil noodles.
It is best to use carbon steel wok or cast iron pan for stir fry dishes like this schezwan noodles or fried rice.
Cook on medium-high heat to get the smokey taste just like the street or restaurant-style. And keep stirring/tossing frequently to avoid burning. This ensures that veggies stay crunchy, fresh with some browning charred around the edges.
Prep and keep everything ready. As you see, we are cooking on high heat, so everything will get cook faster and the entire process is super fast. So make sure you have prepped all the sauces, veggies ready and then start cooking.
The amount of schezwan sauce used here may vary. Every brand sauce or homemade one may have a different spice level depending on what kind of chilies are used. So it is a smart move to taste a tiny bit of sauce, judge the spice level and adjust the amount you’re going to add here in the schezwan noodles.
Check Out Other Indo-Chinese Noodles
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Schezwan Noodles
Ingredients
- 8 oz (227 grams) Noodles
- 2 tablespoons + 1 teaspoon Sesame oil
- ½ cup Onion sliced
- 2 teaspoons Ginger minced
- 2 teaspoon Garlic minced
- 1 to 1 ½ cups Veggies julienned (I used carrot, cabbage, bell pepper and green beans). You can add mushrooms, baby corn, snap peas, etc.
- ¼ cup Schezwan sauce
- 2 teaspoons Soy sauce
- 1 teaspoon Rice vinegar
- 1 tablespoon Tomato Ketchup
- Salt to taste
- 2 tablespoons Spring onion greens for garnishing
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Instructions
- Cook Noodles: Bring a large pot of water to a rolling boil. Then add salt and noodles. Cook as per the package instructions. Do stir with a fork once or twice while boiling to keep the noodles separate.
- Once it’s done, drain and quickly run it under cold water to stop the cooking process. Add a teaspoon of sesame oil and toss the noodles to coat the oil evenly.
- Make Schezwan Noodles: Heat the oil in a pan on medium-high heat. Once hot add onion, ginger and garlic. Saute for a minute or two or until the raw smell of ginger-garlic goes away and onion starts to soften.
- Then add all the veggies (carrot, beans, peppers, cabbage). Stir fry for about 4-5 minutes or until they are crisp-tender (meaning veggies have softened slightly yet it has some crunch and freshness. But not mushy or completely cooked.)
- Now add all the sauces (schezwan sauce, soy sauce, vinegar, ketchup) and salt. Mix really well.
- Add cooked noodles. Toss noodles and veggies together for a couple of minutes until everything is mixed properly.
- Lastly, garnish with chopped spring onions (green part) and serve hot.
Notes
- Add salt after the water starts boiling otherwise it takes longer to come to a boil.
- Do not over boil the noodles otherwise they’ll be sticky & mushy. Please follow the package instructions.
- it is best to use carbon steel wok or cast iron pan for stir fry dishes like this schezwan noodles or fried rice.
- Cook on medium-high heat to get the smokey taste just like the street or restaurant-style. And keep stirring/tossing frequently to avoid burning.
- Prep and keep everything ready. As you see, we are cooking on high heat, so everything will get cook faster and the entire process is super fast. So make sure you have prepped all the sauces, veggies ready and then start cooking.
- The amount of schezwan sauce used here may vary. Every brand sauce or homemade one may have a different spice level depending on what kind of chilies are used. So it is a smart move to taste a tiny bit of sauce, judge the spice level and adjust the amount you’re going to add here in the schezwan noodles.
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.