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Fiery and flavorful stir-fried noodles tossed with scrambled eggs, crisp vegetables, and a bold Schezwan sauce. This Indo-Chinese classic is the perfect quick weeknight dinner, ready in under 30 minutes and packed with savory, spicy goodness.
Prepare the Noodles
Scramble the Eggs
Stir-fry Aromatics and Vegetables
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Fiery and flavorful stir-fried noodles tossed with scrambled eggs, crisp vegetables, and a bold Schezwan sauce. This Indo-Chinese classic is the perfect quick weeknight dinner, ready in under 30 minutes and packed with savory, spicy goodness.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 457.68 calories per serving with 15.61g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Garnish and Serve
Add 150g of thinly sliced chicken, shrimp, or paneer. Stir-fry the protein after the aromatics and before the vegetables until cooked through.
Omit the eggs and add firm tofu (crumbled or cubed) or edamame instead. Ensure your Schezwan sauce is vegan.
Incorporate other vegetables like mushrooms, baby corn, bean sprouts, or broccoli florets. Add them along with the other hard vegetables.
You can use other types of noodles like ramen, udon, or even whole wheat spaghetti for a healthier twist.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Loaded with carrots, capsicum, cabbage, and onions, this dish offers a variety of vitamins, minerals, and dietary fiber, which are crucial for good health and digestion.
The carbohydrates from the noodles serve as a primary source of energy, making this a satisfying and energizing meal.
Garlic and ginger are known for their anti-inflammatory and immune-boosting properties, adding a healthy punch to this flavorful dish.
A single serving of this Egg Schezwan Noodles recipe contains approximately 450-500 calories, depending on the specific brands of sauces and amount of oil used.
It can be a moderately healthy meal. It's packed with protein from eggs and vitamins from various vegetables. However, it can be high in sodium and fat due to the sauces and oil. To make it healthier, use low-sodium soy sauce, increase the quantity of vegetables, and use less oil.
Absolutely. The spiciness comes from the Schezwan sauce and green chilies. Simply reduce the amount of Schezwan sauce to 1-2 tablespoons and omit the green chilies to control the heat level.
Indian-style Hakka noodles are ideal for this dish as they have the right texture. However, you can also use ramen noodles, egg noodles, or even spaghetti if Hakka noodles are unavailable.
Yes, you can easily make it vegan. Omit the eggs and substitute with pan-fried firm tofu, edamame, or extra vegetables like mushrooms for a hearty texture.
The key is to cook the noodles until they are 'al dente' (cooked but still firm to the bite). Immediately rinsing them under cold water stops the cooking process and removes excess starch, which helps prevent them from becoming mushy and sticky.