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Schezwan Noodles Recipe
4.9 from 70 votes

Schezwan Noodles Recipe

Schezwan Noodles combine stir-fried noodles tossed with a variety of finely chopped vegetables, flavorful garlic, and spicy Schezwan sauce. The recipe includes cooking noodles to al dente, rinsing to prevent stickiness, and quickly stir-frying with scallion whites, garlic, beans, peppers, cabbage, mushrooms, and carrot. The sauce adds heat and depth, balanced with vinegar and black pepper, while spring onion greens garnish for freshness and color.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2
Calories: 475 kcal
Course: Main Course, Snacks
Cuisine: Indian, Indian-Chinese Fusion

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
    Cup of Yum
  1. 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.
  2. Add the noodles in the hot boiling water.
  3. Cook the noodles according to the package instructions.
  4. When the noodles are just about cooked, meaning al dente, then strain the noodles in a colander.
  5. Rinse the noodles in fresh water. This stops their cooking process and removes the starch.
  6. 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.
  7. 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
  1. Heat oil in a pan or wok. On medium heat, add the garlic and saute for a few seconds.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Now reduce the flame to medium heat and add schezwan sauce, salt and black pepper.
  2. Add the cooked noodles in batches. Toss, mix and stir fry.
  3. 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.
  4. Add rice vinegar or apple cider vinegar and mix well. Check the seasonings and add more schezwan sauce, black pepper and salt if needed.
  5. Add the chopped spring onions to schezwan noodles. Mix.
  6. Serve schezwan noodles.
Serving and storage suggestions
  1. 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.
  2. 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

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

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 475

% 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.