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Fiery and flavorful, these noodles are tossed with scrambled eggs, crisp vegetables, and a bold Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a satisfying weeknight meal.
Boil the Noodles
Scramble the Eggs
Sauté Aromatics and Vegetables
Fiery and flavorful, these noodles are tossed with scrambled eggs, crisp vegetables, and a bold Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a satisfying weeknight meal.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 409.8 calories per serving with 13.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Toss
Garnish and Serve
Incorporate bite-sized pieces of chicken, shrimp, or paneer. Sauté the protein separately before the vegetables and add it back in at the end.
Omit the eggs and use a plant-based noodle. You can add crumbled firm tofu or edamame for a protein boost.
Feel free to add other quick-cooking vegetables like mushrooms, baby corn, broccoli florets, or bean sprouts.
For a milder version, reduce the Schezwan sauce and omit the green chilies. For an even spicier kick, add a teaspoon of chili garlic sauce.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
With carrots, capsicum, cabbage, and onions, this dish offers a variety of vitamins, minerals, and dietary fiber, which aids in digestion and promotes gut health.
The carbohydrates from the noodles are a primary source of energy, making this a fulfilling and satisfying meal that can help fuel your daily activities.
A single serving of this Schezwan Egg Noodles recipe contains approximately 375-425 calories, depending on the specific brands of sauces and amount of oil used.
It can be part of a balanced diet. It contains protein from eggs and vitamins and fiber from vegetables. However, it can be high in sodium and refined carbohydrates. To make it healthier, you can use whole wheat noodles, add more vegetables, and use low-sodium soy sauce.
Yes, you can easily make it vegan. Omit the eggs and ensure you are using egg-free noodles (most Hakka noodles are). You can add pan-fried tofu, mushrooms, or edamame as a substitute for the eggs.
The main difference is the sauce. Hakka noodles are typically milder, flavored with soy sauce, vinegar, and sometimes a little chili sauce. Schezwan noodles are defined by the use of spicy and pungent Schezwan sauce, which is made from red chilies, garlic, and Sichuan peppercorns, giving it a much bolder and hotter flavor profile.
Absolutely! Leftover, chilled noodles are actually ideal for stir-frying as they are firmer and less likely to break apart in the wok.
This recipe goes great with these complete meals
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