A vibrant and fiery stir-fry of crisp, colorful vegetables tossed in a bold and spicy Schezwan sauce. This popular Indo-Chinese dish is quick to make and bursting with flavor, perfect with fried rice or noodles.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
202cal
4gprotein
23gcarbs
12g
Ingredients
1 cup Carrot (julienned or thinly sliced)
1 cup French Beans (trimmed and cut into 1-inch pieces)
1 cup Broccoli (cut into small florets)
1.5 cup Bell Pepper (mixed colors, cut into 1-inch cubes)
A quick and fiery stir-fry where noodles are tossed with heaps of garlic, spicy red chillies, and a savory sauce. This Indo-Chinese favorite is perfect for a weeknight dinner and comes together in under 30 minutes.
About Schezwan Vegetables with Chilli Garlic Noodles
Fiber-rich Schezwan vegetables with aromatic chilli garlic noodles. A perfectly spiced, energy-giving meal!
This indo_chinese dish is perfect for dinner. With 517.07 calories and 13.48g of protein per serving, it's a high-fiber, low-phosphorus option for your meal plan.
fat
(slit lengthwise)
3 tbsp Vegetable Oil
3 tbsp Schezwan Sauce (adjust to your spice preference)
1 tbsp Soy Sauce (light soy sauce recommended)
1 tsp Rice Vinegar
0.5 tsp Sugar (to balance flavors)
0.5 tsp Salt (or to taste)
0.25 tsp White Pepper Powder
1 tbsp Cornflour
2 tbsp Water (for cornflour slurry)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Preparation
Wash, chop, and prepare all the vegetables as mentioned in the ingredients list. Keep them ready for quick stir-frying.
In a small bowl, whisk together 1 tbsp of cornflour and 2 tbsp of water until smooth to create a slurry. Set aside.
2
Sauté Aromatics
Heat the vegetable oil in a wok or a large, heavy-bottomed pan over high heat. The oil should be shimmering.
Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30-45 seconds until they release their aroma, being careful not to burn them.
3
Stir-fry Vegetables
Add the onion petals and sauté for 1 minute until they turn translucent.
Add the harder vegetables: carrots, french beans, and broccoli. Stir-fry continuously on high heat for 2-3 minutes.
Now, add the softer vegetables: bell peppers and baby corn. Continue to stir-fry for another 2-3 minutes. The vegetables should be tender-crisp, not mushy.
4
Add Sauces and Seasonings
Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar, salt, and white pepper powder to the wok.
Toss everything together quickly and thoroughly, ensuring all the vegetables are evenly coated with the sauce mixture.
5
Thicken and Garnish
Give the cornflour slurry a quick stir to recombine it, then pour it into the wok.
Stir continuously for about 1 minute as the sauce thickens and becomes glossy, coating the vegetables beautifully.
Turn off the heat. Garnish with freshly chopped spring onion greens.
6
Serve
Serve the Schezwan Vegetables immediately while hot with your choice of steamed rice, fried rice, or Hakka noodles.
315cal
9gprotein
47gcarbs
11gfat
Ingredients
200 g Hakka Noodles (Spaghetti or ramen noodles can be used as a substitute)
1 tsp Salt (For boiling noodles)
1 tsp Vegetable Oil (For tossing cooked noodles)
2 tbsp Sesame Oil (Toasted sesame oil provides the best flavor)
12 cloves Garlic (Finely chopped)
3 whole Dry Red Chillies (Broken into halves)
2 whole Green Chillies (Slit lengthwise)
2 tbsp Spring Onion Whites (Chopped)
1 medium Onion (Thinly sliced)
1 medium Capsicum (Julienned (any color))
1 medium Carrot (Julienned)
2 tbsp Soy Sauce (Low sodium recommended)
1 tbsp Red Chilli Sauce (Use Sriracha or an Indo-Chinese brand)
1 tbsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
0.5 tsp Black Pepper Powder (Freshly ground is best)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Boil the noodles: Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the noodles. Cook according to package directions until al dente (usually 5-7 minutes). Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tsp of vegetable oil to prevent sticking. Set aside.
2
Prepare the sauce: In a small bowl, whisk together the soy sauce, red chilli sauce, rice vinegar, sugar, and black pepper powder. Set aside.
3
Sauté aromatics and vegetables: Heat the sesame oil in a large wok or skillet over high heat. Once shimmering, add the chopped garlic, dry red chillies, and green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
4
Stir-fry the vegetables: Add the spring onion whites and sliced onion to the wok. Stir-fry for 1 minute until the onions become translucent. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet crisp.
5
Combine and toss: Add the cooked noodles to the wok, followed by the prepared sauce mixture and salt. Using a pair of tongs, toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6
Garnish and serve: Turn off the heat. Add the chopped spring onion greens and give it a final toss. Serve the Chilli Garlic Noodles hot.
