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A fiery and flavorful Indo-Chinese dish featuring stir-fried noodles tossed with succulent prawns, crisp vegetables, and a bold, spicy Schezwan sauce. A perfect weeknight meal that comes together in under 30 minutes.
Cook the Noodles
Prepare the Sauce and Prawns
Stir-fry Aromatics and Vegetables
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A fiery and flavorful Indo-Chinese dish featuring stir-fried noodles tossed with succulent prawns, crisp vegetables, and a bold, spicy Schezwan sauce. A perfect weeknight meal that comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 457.83 calories per serving with 29.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Prawns
Combine and Finish
Replace prawns with an equal amount of boneless chicken strips, thinly sliced beef, or fried tofu cubes for a vegetarian option.
Feel free to add other vegetables like broccoli florets, sliced mushrooms, baby corn, or bean sprouts. Add them according to their cooking time.
Use gluten-free rice noodles instead of wheat-based Hakka noodles and tamari instead of soy sauce to make the dish gluten-free.
For extra texture and flavor, garnish with a tablespoon of toasted sesame seeds or roasted peanuts.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
This dish includes a variety of vegetables like carrots, cabbage, and capsicum, providing essential vitamins, minerals, and dietary fiber, which aids digestion.
The capsaicin from the chillies in the Schezwan sauce can provide a temporary boost to your metabolism and has anti-inflammatory properties.
One serving (approximately 350g) contains around 450-550 calories, depending on the amount of oil and specific sauces used. It's a balanced meal with carbohydrates, protein, and fats.
It can be a relatively healthy meal as it's packed with protein from prawns and vitamins from vegetables. However, the sauces contribute a significant amount of sodium. To make it healthier, use low-sodium soy sauce, control the amount of oil, and add more vegetables.
Yes. For a vegetarian version, replace prawns with paneer or tofu. For a vegan version, use tofu or a mix of mushrooms and other vegetables, and ensure your noodles and Schezwan sauce are egg-free and dairy-free.
While Schezwan sauce is key to the flavor, you can make a substitute by blending soaked dried red chillies, garlic, ginger, a little vinegar, soy sauce, and oil. Alternatively, you can use a mix of chili-garlic sauce and a pinch of Sichuan peppercorns for a similar numbing heat.
The key is to not overcook them; cook until just 'al dente'. Immediately after draining, rinse them thoroughly under cold running water to wash off excess starch and stop the cooking process. Tossing them with a teaspoon of oil also prevents sticking.
Absolutely. Just make sure to thaw them completely before cooking. Pat them very dry with paper towels to ensure they stir-fry properly and don't steam in the wok.