Schezwan Noodles Recipe
User Reviews
4.9
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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
Description
The Schezwan Noodles Recipe begins by boiling noodles—whether Hakka, chow mein, or instant varieties—in salted water with a few drops of neutral oil to prevent sticking. The noodles are cooked al dente, strained, rinsed in fresh water to halt cooking and remove starch, then lightly coated with oil and cooled. Meanwhile, the vegetables including spring onion whites, garlic, French beans, bell pepper, carrot, cabbage, and button mushrooms are finely chopped to ensure quick and even stir-frying.
In a hot wok or pan, garlic and scallion whites are sautéed briefly over medium heat before adding the remaining vegetables and stir-frying on medium-high heat to develop slight browning and smoky flavors without burning. Schezwan sauce is added along with rice vinegar, salt, and black pepper, creating a vibrant, spicy, and tangy coating for the noodles. Finally, the cooked noodles are combined with the vegetables and sauce, stirred to blend flavors, and garnished with spring onion greens for a fresh, slightly sharp counterpoint.
This dish can be customized with assorted vegetables or plant proteins like tofu. Stir-frying over high heat in a well-seasoned wok helps achieve the characteristic smoky taste. The recipe notes advise ensuring noodles are drained well and not overcooked to avoid mushiness, and emphasize tossing noodles with oil to maintain individual strands. Schezwan noodles offer a spicy, texturally varied vegetarian option for an everyday meal or quick dinner.
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 neutral cooking oil to be added while heating water, generic cooking oil
- 1 to 2 teaspoons neutral cooking oil to coat the noodles, generic cooking oil
Other ingredients
- 2 tablespoons neutral cooking oil for stir frying, generic cooking oil
- ¼ cup spring onion scallion whites) - reserve the greens for garnish, whites, chopped
- ½ teaspoon garlic or 2 to 3 small to medium garlic cloves, finely chopped
- ¼ cup french beans finely chopped
- ¼ cup bell pepper finely chopped
- ¼ cup carrot finely chopped
- ½ cup cabbage finely chopped
- 1 cup button mushrooms sliced
- 1 tablespoon schezwan sauce or as required
- ¼ to ½ teaspoon black pepper or as required, powder
- salt as required
- 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
- 1 to 1.5 tablespoons spring onion greens (scallion greens)
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
- Choose any noodles such as Hakka, chow mein, ramen, or soba; adjust cooking time accordingly.
- Use a variety of vegetables available, like zucchini, asparagus, baby corn, or mushrooms for different textures.
- Add tofu, edamame, or green peas for additional protein.
- Stir fry vegetables quickly on high heat to achieve smoky flavor without burning; reduce heat if needed.
- Drain noodles thoroughly and rinse with cold water to prevent clumping and overcooking.
- Toss noodles in oil after cooking to keep strands separate before stir frying.
- A well-seasoned wok cooks evenly and helps produce authentic stir-fry results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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