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Fiery Schezwan sauce tossed with tender chicken, crisp vegetables, and springy Hakka noodles. A classic Indo-Chinese street food favorite that’s packed with bold flavors and comes together in under 30 minutes.
Prepare Noodles and Chicken
Cook Chicken and Sauté Aromatics
Fiery Schezwan sauce tossed with tender chicken, crisp vegetables, and springy Hakka noodles. A classic Indo-Chinese street food favorite that’s packed with bold flavors and comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 459.49 calories per serving with 32.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Stir-fry the Vegetables
Combine and Finish
For a vegetarian version, replace chicken with 200g of paneer, firm tofu, or a mix of mushrooms and baby corn. Marinate and cook them similarly.
Substitute chicken with 250g of prawns or shrimp. Marinate for only 5-10 minutes and cook for 2-3 minutes until they just turn pink.
Add 1-2 chopped red bird's eye chilies along with the green chilies, or increase the amount of Schezwan sauce to 4-5 tablespoons.
Ensure your store-bought Schezwan sauce is nut-free, as some commercial brands may contain peanuts or other nuts.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Packed with vegetables like carrots, capsicum, and cabbage, this dish provides essential vitamins, minerals, and dietary fiber, which aids digestion and supports overall health.
The carbohydrates from the noodles provide a quick and sustained source of energy, making this a satisfying and fulfilling meal to power you through your day.
Garlic, a key aromatic in this dish, contains allicin, a compound known for its potential anti-inflammatory and immune-boosting properties.
A typical serving of this dish (approximately 320g) contains around 450-550 calories. The exact number can vary based on the amount of oil used and the specific brands of sauces.
It can be a balanced meal, offering protein from chicken, carbs from noodles, and vitamins from vegetables. However, it's often high in sodium and fat from the sauces and oil. To make it healthier, use less oil, increase the quantity of vegetables, and opt for low-sodium soy sauce.
Hakka noodles are a type of Indo-Chinese noodle made from wheat flour, known for their springy texture. They are different from Italian pasta. If you can't find them, you can substitute with lo mein, ramen noodles, or even spaghetti.
Yes, a large, deep non-stick skillet or frying pan is a good alternative. The key is to maintain very high heat to mimic the stir-frying effect of a wok. Avoid overcrowding the pan; cook in batches if needed.
Cook the noodles only until al dente (firm to the bite). Immediately drain and rinse them under cold water to halt the cooking process. Tossing them with a teaspoon of oil afterwards prevents them from clumping.
This recipe goes great with these complete meals
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