Egg Szechuan Noodles
Spicy, savory noodles tossed with scrambled eggs, crisp vegetables, and a fiery Szechuan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and satisfying meal.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.Cook the noodles according to package directions in a large pot of boiling salted water until al dente (firm to the bite). Immediately drain and rinse thoroughly under cold running water to stop the cooking process. Toss with 1 tsp of vegetable oil to prevent sticking and set aside.
- 2
Step 2
- a.In a small bowl, whisk together the Szechuan sauce, soy sauce, red chili sauce, rice vinegar, and sugar. Set this sauce mixture aside for later.
- 3
In another small bowl, whisk the eggs with a pinch of salt
- a.Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and scramble for 1-2 minutes until just cooked but still soft. Remove from the wok and set aside.
- 4
Step 4
- a.Heat the remaining 2 tbsp of oil in the same wok over high heat until it shimmers. Add the chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
- 5
Add the sliced onion and stir-fry for 1 minute
- a.Then, add the julienned carrots and capsicum, and continue to stir-fry for 2-3 minutes until they are tender-crisp. Finally, add the shredded cabbage and cook for another minute. The vegetables should remain crunchy.
- 6
Add the cooked noodles to the wok with the vegetables
- a.Pour the prepared sauce mixture over the top. Add the scrambled eggs, salt, and white pepper powder. Using two spatulas or tongs, toss everything together quickly on high heat for 1-2 minutes until the noodles are well-coated and heated through.
- 7
Step 7
- a.Garnish with freshly chopped spring onion greens and serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best 'wok hei' (smoky flavor), use a carbon steel wok over the highest possible heat.
- 2Do not overcook the noodles. They should be al dente as they will cook further during the stir-fry process.
- 3Mise en place is key for stir-frying. Have all your vegetables chopped, sauce mixed, and ingredients ready before you start cooking.
- 4For an authentic numbing spice ('ma la'), add 1/2 tsp of crushed Szechuan peppercorns along with the ginger and garlic.
- 5Feel free to add other vegetables like mushrooms, baby corn, or broccoli florets.
Adapt it for your goals.
Protein-Packed
Add 150g of thinly sliced chicken, shrimp, or paneer. Stir-fry the protein after the aromatics and before the vegetables until cooked through.
VeganVegan
Omit the eggs and use firm tofu, scrambled or cubed and pan-fried. Ensure your noodles and sauces are egg-free and vegan-friendly.
Gluten FreeGluten-Free
Substitute the hakka noodles with flat rice noodles or any other gluten-free noodle variety. Use tamari instead of soy sauce.
Why this is on our healthy list.
Good Source of Protein
The eggs provide high-quality protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.
Rich in Vitamins and Fiber
This dish is loaded with vegetables like carrots, capsicum, and cabbage, which contribute essential vitamins, minerals, and dietary fiber, supporting good digestion and overall health.
Energy Boosting
The carbohydrates from the noodles provide a quick and efficient source of energy, making this a satisfying meal to refuel your body after a long day.
Frequently asked questions
One serving of Egg Szechuan Noodles contains approximately 430-480 calories, depending on the specific brands of sauces and amount of oil used. It's a balanced meal with carbohydrates, protein, and fats.