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Fiery and flavorful stir-fried noodles tossed with crisp vegetables and a bold, spicy Schezwan sauce. This popular Indo-Chinese street food classic is a perfect quick meal, ready in under 30 minutes and packed with umami goodness.
Boil the Noodles: Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp of salt and the Hakka noodles. Cook for 4-5 minutes or until al dente, following package directions. Avoid overcooking.
Prep the Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly with cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of vegetable oil to prevent them from sticking. Set aside.
Sauté Aromatics: Heat the remaining 2 tablespoons of oil in a large wok or skillet over high heat. Once shimmering, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
Stir-fry Vegetables: Add the sliced onions and stir-fry for 1 minute. Add the julienned carrots and capsicum, and continue to stir-fry on high heat for 2-3 minutes. Finally, add the shredded cabbage and cook for another minute until tender-crisp.
Add Sauces: Reduce the heat to medium. Add the Schezwan sauce, soy sauce, rice vinegar, sugar (if using), 0.25 tsp salt, and black pepper powder. Stir well to combine the sauce with the vegetables.
Toss and Finish: Add the cooked noodles to the wok. Using two spatulas or tongs, gently toss everything together until the noodles are evenly coated with the sauce. Cook for 1-2 minutes, allowing the noodles to heat through.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped spring onion greens and serve immediately while hot.
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Fiery and flavorful stir-fried noodles tossed with crisp vegetables and a bold, spicy Schezwan sauce. This popular Indo-Chinese street food classic is a perfect quick meal, ready in under 30 minutes and packed with umami goodness.
This indo_chinese recipe takes 25 minutes to prepare and yields 4 servings. At 347.84 calories per serving with 8.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add stir-fried paneer cubes, tofu, scrambled egg, shredded chicken, or shrimp for a more substantial meal. Add the cooked protein along with the noodles in the final step.
Use whole wheat noodles for extra fiber, or try it with soba or udon noodles for a different texture and flavor profile.
Feel free to add other quick-cooking vegetables like mushrooms, baby corn, broccoli florets, or bean sprouts along with the cabbage.
Use gluten-free rice noodles and substitute soy sauce with tamari to make the dish gluten-free.
The carbohydrates from the noodles provide a quick and efficient source of energy, making it a fulfilling and satisfying meal.
Loaded with carrots, cabbage, and capsicum, this dish offers essential vitamins, minerals, and dietary fiber, which supports good digestion and overall health.
The capsaicin from the red chilies in the Schezwan sauce can provide a temporary boost to your metabolism and has anti-inflammatory properties.
Schezwan Noodles can be a moderately healthy dish as it's packed with vegetables that provide fiber and vitamins. However, it is often high in sodium from sauces and uses refined flour noodles. To make it healthier, use whole wheat noodles, add more vegetables, and use low-sodium soy sauce.
A typical serving (around 225g) of homemade Schezwan Noodles contains approximately 350-450 calories. The exact count depends on the amount of oil, types of sauces, and specific vegetables used.
The primary difference is the sauce. Hakka noodles have a milder, savory flavor dominated by soy sauce and vinegar. Schezwan noodles are much spicier and bolder, characterized by the use of Schezwan sauce, which is made from red chilies, garlic, and Sichuan peppercorns.
Yes, you can make it gluten-free by substituting traditional Hakka noodles with rice noodles. Also, ensure you use a gluten-free soy sauce (tamari) and check that your Schezwan sauce is also certified gluten-free.
The key is to cook the noodles until just al dente. Immediately after draining, rinse them under cold water to stop the cooking and wash off excess starch. Tossing them with a teaspoon of oil creates a coating that prevents them from clumping together.