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A fiery and flavorful Indo-Chinese classic! Perfectly cooked noodles tossed with crunchy vegetables in a bold, spicy Schezwan sauce. A quick and satisfying meal that brings street-style flavors right to your kitchen.
Cook the noodles according to package instructions until al dente (usually 8-10 minutes). Immediately drain and rinse under cold running water to stop the cooking process. Toss with 1 teaspoon of oil to prevent sticking and set aside.
While the noodles cook, prepare the sauce. In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, and tomato ketchup. Keep this sauce mixture ready.
Heat the remaining oil in a large wok or skillet over high heat. Once the oil is shimmering, add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until they become fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent. Then, add the julienned carrots and sliced capsicum. Continue to stir-fry on high heat for 2 minutes.
Add the shredded cabbage and stir-fry for another minute. The goal is to have vegetables that are cooked but still retain a crunchy texture.
Pour the prepared sauce mixture over the vegetables. Add the salt and black pepper powder. Stir everything well to coat the vegetables evenly.
Add the cooked noodles to the wok. Using a pair of tongs or two spatulas, gently toss everything together for 1-2 minutes, ensuring the noodles are well-coated with the sauce and heated through.
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A fiery and flavorful Indo-Chinese classic! Perfectly cooked noodles tossed with crunchy vegetables in a bold, spicy Schezwan sauce. A quick and satisfying meal that brings street-style flavors right to your kitchen.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 359.81 calories per serving with 9.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat, garnish with chopped spring onion greens, and serve hot immediately for the best taste and texture.
Add 150g of cubed paneer or firm tofu along with the vegetables for a more substantial meal. Sauté it first until golden brown, set aside, and add back in with the noodles.
Use gluten-free rice noodles instead of Hakka noodles and substitute soy sauce with tamari or coconut aminos.
Feel free to add other quick-cooking vegetables like mushrooms, baby corn, broccoli florets, or bean sprouts.
Garnish with a tablespoon of toasted sesame seeds or crushed peanuts for added texture and flavor.
Packed with a variety of vegetables like carrots, capsicum, and cabbage, this dish is a good source of dietary fiber, vitamins A and C, and essential minerals.
The carbohydrates from the noodles serve as a primary source of energy, making this a fulfilling and satisfying meal to fuel your day.
Ingredients like ginger, garlic, and chilies contain compounds like gingerol and capsaicin, which are known to have thermogenic properties that can slightly boost metabolism.
One serving of Schezwan Veg Noodles contains approximately 330-380 calories, depending on the specific brands of sauces and amount of oil used.
Schezwan Veg Noodles can be part of a healthy diet as they are loaded with vegetables rich in fiber and vitamins. However, they can be high in sodium and fat due to the sauces and oil. To make it healthier, use low-sodium soy sauce, increase the quantity of vegetables, and use minimal oil.
While it's best served fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave. The texture of the noodles may soften slightly upon reheating.
This usually happens for three reasons: 1) The noodles were overcooked. Boil them only until al dente. 2) You skipped rinsing them with cold water, which stops the cooking and washes off excess starch. 3) You didn't toss them with a little oil after draining, which prevents them from clumping together.
While Schezwan sauce is key to the flavor, you can make a substitute by blending dried red chilies (soaked in hot water), garlic, ginger, a little vinegar, soy sauce, and oil. Alternatively, you can use a mix of chili-garlic sauce and a pinch of sugar for a different but still spicy flavor.