Schezwan Veggie Noodle Bowl

Name: Schezwan Veggie Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g noodles (hakka or chow mein style, boiled and drained); 2 tbsp vegetable oil; 8 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (large, thinly sliced); 1 pcs bell pepper (medium, thinly sliced); 1 pcs carrot (medium, julienned); 100 g cabbage (shredded); 2 tbsp soy sauce; 2 tbsp schezwan sauce (store-bought or homemade red chili garlic paste); 1 tsp vinegar; 1 tbsp tomato ketchup; 1 pinch black pepper (freshly ground); 1 pinch salt; 3 tbsp spring onion (greens only, finely chopped for garnish)

RATING

4.4/5(117)

TASTE SCORE

9/10

A fiery, lip-smacking Indo-Chinese noodle bowl loaded with crunchy vegetables and springy noodles. This street-style favorite comes together fast on the stovetop, delivering bold garlic heat with every slurp.

PREP

15m

COOK

15m

SERVES

1 BOWL

410 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the noodles.
Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Toss with a few drops of oil to prevent sticking. Set aside.
TIPRinse with cold water immediately after draining. It washes away excess starch and keeps the noodles from clumping together during stir-frying.
saute · ~1 min
Stir-fry the aromatics.
Heat vegetable oil in a wok over high flame. Once smoking, add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.
saute · ~4 min
Cook the vegetables.
1.Add sliced onions and stir-fry for 1 minute until they begin to soften.
2.Add sliced bell pepper, julienned carrot, and shredded cabbage.
3.Toss on high heat for 2 to 3 minutes; vegetables should stay crisp-tender with a slight char.
TIPKeep the flame high and toss continuously — the wok needs to be hot enough to give the veggies a smoky edge without turning them mushy.
saute · ~2 min
Add the sauces and noodles.
1.Pour soy sauce, schezwan sauce, vinegar, and tomato ketchup over the vegetables.
2.Add a pinch of black pepper and a pinch of salt.
3.Toss well and cook for 30 seconds until the sauces bubble.
4.Add the boiled noodles to the wok.
TIPAdd sauces along the edge of the wok — the instant sizzle deepens the flavor before they hit the noodles.
saute · ~2 min
Toss everything together on high heat.
Using two spatulas or a tossing motion, mix the noodles with the vegetables and sauce. Stir-fry for 2 minutes until every strand is coated and heated through.
garnish
Garnish with spring onion greens and serve immediately.
Turn off the heat. Divide the noodles into bowls and scatter a generous handful of chopped spring onion greens on top. Serve hot.
TIPA final drizzle of chili oil at the table takes the heat up another notch for those who want extra fire.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse boiled noodles under cold water immediately to stop cooking and remove excess starch, preventing clumping.
2
Keep the flame on high throughout stir-frying to achieve a smoky wok hei char without soggy vegetables.
3
Add sauces along the edge of the wok so they sizzle on contact, intensifying their flavor before coating the noodles.
4
Use two spatulas or long chopsticks to toss the noodles; this ensures even coating without breaking the strands.
5
Prepare all vegetables and sauces before you start cooking—this dish comes together in minutes and needs constant attention.
6
For extra heat, finish with a drizzle of chili oil at the table; it lets each person customize the spice level.

RECIPE VARIATIONS