Schezwan Veg Noodles
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.
For 4 servings
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.
Turn off the heat, garnish with chopped spring onion greens, and serve hot immediately for the best taste and texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic smoky 'wok hei' flavor, use a carbon steel wok and cook on the highest possible heat.
- 2Stir-frying is a quick process. Have all your vegetables chopped and sauces mixed before you start cooking.
- 3Do not overcook the noodles. They should be al dente, as they will cook further when tossed in the wok.
- 4Rinsing noodles with cold water is a crucial step to remove excess starch and prevent them from becoming sticky and mushy.
- 5Use a high smoke point oil like peanut, canola, or sunflower oil, which can withstand the high heat of stir-frying.
- 6Adjust the amount of Schezwan sauce and green chilies to match your preferred spice level.
Adapt it for your goals.
Protein Boost
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.
Gluten FreeGluten-Free
Use gluten-free rice noodles instead of Hakka noodles and substitute soy sauce with tamari or coconut aminos.
Extra VeggiesExtra Veggies
Feel free to add other quick-cooking vegetables like mushrooms, baby corn, broccoli florets, or bean sprouts.
Nutty FlavorNutty Flavor
Garnish with a tablespoon of toasted sesame seeds or crushed peanuts for added texture and flavor.
Why this is on our healthy list.
Rich in Vegetables
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.
Provides Energy
The carbohydrates from the noodles serve as a primary source of energy, making this a fulfilling and satisfying meal to fuel your day.
Metabolism Support
Ingredients like ginger, garlic, and chilies contain compounds like gingerol and capsaicin, which are known to have thermogenic properties that can slightly boost metabolism.
Frequently asked questions
One serving of Schezwan Veg Noodles contains approximately 330-380 calories, depending on the specific brands of sauces and amount of oil used.