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.
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.