Schezwan Noodles Recipe
User Reviews
4.9
105 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2
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Calories
475 kcal
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Course
Main Course, Snacks
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Cuisine
Indian, Indian-Chinese Fusion
Schezwan Noodles Recipe
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This easy recipe for spicy and tangy Schezwan noodles is completely vegan, and delicious to prepare as a tasty lunch or dinner. It features stir fried vegetables and noodles tossed with homemade Schezwan sauce.
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Ingredients
For cooking noodles
- 150 grams noodles hakka, instant or chow mein noodles
- 1 to 2 pinches salt or as required
- 4 cups water - to cook noodles
- 2 to 3 drops oil - to be added while heating water
- 1 to 2 teaspoons oil - to coat the noodles
Other ingredients
- 2 tablespoons oil - for stir frying
- ¼ cup chopped spring onion whites (scallion whites) - reserve the greens for garnish
- ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
- ¼ cup finely chopped french beans
- ¼ cup finely chopped bell pepper
- ¼ cup finely chopped carrots
- ½ cup finely chopped cabbage
- 1 cup sliced button mushrooms
- 1 tablespoon Schezwan Sauce or as required
- ¼ to ½ teaspoon black pepper powder or as required
- salt as required
- 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
- 1 to 1.5 tablespoons spring onion greens (scallion greens)
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Instructions
Cooking noodles
- Boil 4 cups of water in a pot or pan with a pinch of salt for flavor, and a few drops of oil to keep the noodles from sticking together.
- Add the noodles in the hot boiling water.
- Cook the noodles according to the package instructions.
- When the noodles are just about cooked, meaning al dente, then strain the noodles in a colander.
- Rinse the noodles in fresh water. This stops their cooking process and removes the starch.
- Add oil to noodles. Toss the noodles gently, so that the oil coats the noodles evenly. This helps to get rid of stickiness from the noodles.
- Cover the colander with a plate and set aside. Let the noodles cool completely before you add them to the stir fried veggies.
Stir frying veggies
- Heat oil in a pan or wok. On medium heat, add the garlic and saute for a few seconds.
- Increase the heat and then add the finely chopped spring onion whites (scallion whites). Stir fry on a medium to high heat for about half to 1 minute. For a nonstick pan, stir fry at medium heat.
- Add the french beans. Keep stir frying, stirring often on medium to high heat for about 3 to 4 minutes. For a nonstick pan, stir fry at medium heat.
- Add the remaining veggies - finely chopped carrots, capsicum (green bell pepper), cabbage and mushrooms. Continue to stir fry the veggies on medium to high heat stirring often.
- Stir fry for about 7 to 8 minutes until the edges of the veggies start to slightly brown. You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies.
Making schezwan noodles
- Now reduce the flame to medium heat and add schezwan sauce, salt and black pepper.
- Add the cooked noodles in batches. Toss, mix and stir fry.
- Increase the heat and keep on tossing and stir frying the noodles for a couple of minutes until the schezwan sauce coats the noodles evenly.
- Add rice vinegar or apple cider vinegar and mix well. Check the seasonings and add more schezwan sauce, black pepper and salt if needed.
- Add the chopped spring onions to schezwan noodles. Mix.
- Serve schezwan noodles.
Serving and storage suggestions
- Enjoy eating schezwan noodles hot or warm. You can also serve extra Schezwan sauce on the side for people who want to add even more heat.
- Store cooled leftovers in an airtight container, and keep in the refrigerator for up to 1 to 2 days. You can even easily double or triple the batch to make for small parties or get togethers.
Notes
- Noodles: You can make schezwan noodles with type of noodles - instant, ramen, udon, hakka, whole wheat, chow mein, soba (buckwheat) or rice noodles. You can also make the recipe with flat flour or rice noodles.
- Veggies: In the recipe you can always include any kind or type of vegetables. Zucchini, carrots, green beans, asparagus, bok choy, chinese cabbage, broccoli, bell pepper, baby corn, steamed corn or green peas and mushrooms like button, cremini, oyster and shiitake are some great options.
- Protein: For an added plant based protein, add some tofu or seitan. You can also add some boiled edamame beans or green peas.
- Schezwan sauce: Either make your own or use your favorite brand of schezwan sauce. Being a star ingredient in the recipe, the schezwan sauce can make or break your dish.
- Smoky flavors: To get the smoky flavor, stir fry the veggies on a high heat. If the veggies start to getting burnt, then you can reduce the heat. If you use a good wok or pan with a heavy base, you won't have the vegetables getting burnt. Make sure to stir often while frying which ensures that the vegetables are browned evenly. For a non-stick pan, stir fry on medium heat.
- Pan or wok: A carbon steel wok or a Chinese wok is the best to work with when making stir fried recipes. A frying pan or a cast iron skillet or wok is also a good option. Whichever wok or pan you use, make sure it is well seasoned and is heavy or has a thick bottom, so that the vegetables do not burn when stir frying at a high heat.
- Cooking noodles: You need to cook the noodles al dente meaning they should have a slight bite to them when eaten. If you make them soft, later on stir frying they will cook more and end up becoming sticky or lumpy. Drain the water thoroughly from the noodles after cooking them so that they do not become a mush while stir frying.
- Sticky noodles: If your stir fried schezwan noodles, look sticky or mushy, it means that you have either cooked them too much or you have not strained them well or you have added hot noodles while making the dish.
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
65g
(22%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Sodium
1629mg
(68%)
Potassium
512mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3010IU
(60%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
28mg
(31%)
Vitamin D
1µg
Vitamin E
7mg
Vitamin K
52µg
Calcium
65mg
(7%)
Vitamin B9 (Folate)
49µg
Iron
2mg
(11%)
Magnesium
62mg
Phosphorus
210mg
Zinc
2mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 1629mg | 68% |
| Potassium | 512mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3010IU | 60% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 28mg | 31% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 7mg | |
| Vitamin K | 52µg | |
| Calcium | 65mg | 7% |
| Vitamin B9 (Folate) | 49µg | |
| Iron | 2mg | 11% |
| Magnesium | 62mg | 16% |
| Phosphorus | 210mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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