A fiery and flavor-packed noodle bowl loaded with crisp-tender vegetables and tossed in a bold, spicy Schezwan sauce. This Indo-Chinese favorite is a perfect weeknight meal that comes together in under 30 minutes.
A perfectly spiced Schezwan Veggie Noodle Bowl! Fiber-rich and energy-giving, it's a quick, flavorful delight.
This indo_chinese dish is perfect for dinner. With 333.51 calories and 8.6g of protein per serving, it's a low-calorie, low-phosphorus, low-potassium option for your meal plan.
fat
1 Carrot (Medium, julienned)
1 cup Cabbage (Shredded)
0.25 cup Schezwan Sauce (Store-bought or homemade)
2 tbsp Soy Sauce (Low sodium preferred)
1 tbsp Rice Vinegar
0.5 tsp Sugar (To balance flavors)
0.25 tsp Black Pepper Powder
0.25 cup Spring Onion (Chopped, whites and greens separated)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Cook the Noodles
Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt.
Add the Hakka noodles and cook according to package directions until al dente, typically for 3-4 minutes.
Immediately drain the noodles in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
Toss the noodles with 1 teaspoon of sesame oil to prevent them from sticking. Set aside.
2
Prepare the Sauce and Vegetables
While the water is boiling, complete all your chopping: finely chop garlic and ginger, slit green chilies, slice onion and bell pepper, julienne the carrot, and shred the cabbage. Separate the white and green parts of the spring onions.
In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, and sugar. This ensures the sauce is evenly mixed and ready to go.
3
Stir-fry the Aromatics and Vegetables
Place a wok or a large, heavy-bottomed skillet over high heat. Add the remaining sesame oil and heat until it shimmers.
Add the chopped garlic, ginger, green chilies, and the white parts of the spring onions. Stir-fry for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the sliced onion, julienned carrots, and sliced bell pepper. Stir-fry on high heat for 2-3 minutes. The vegetables should be vibrant and crisp-tender.
Add the shredded cabbage and stir-fry for another minute until it just begins to wilt.
4
Combine and Finish
Pour the prepared sauce mixture over the vegetables in the wok. Stir well and cook for about 1 minute until the sauce bubbles and thickens slightly.
Add the cooked noodles to the wok. Using a pair of tongs or two spatulas, toss everything together quickly but gently, lifting from the bottom to coat the noodles evenly with the sauce and vegetables.
Season with salt (if needed) and black pepper powder. Toss one final time to combine.
5
Garnish and Serve
Turn off the heat. Garnish generously with the green parts of the spring onions and toasted sesame seeds.
Serve immediately while hot for the best texture and flavor.
