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A fiery and flavor-packed noodle bowl loaded with crisp-tender vegetables and tossed in a bold, spicy Schezwan sauce. This Indo-Chinese favorite is a perfect weeknight meal that comes together in under 30 minutes.
Cook the Noodles
Prepare the Sauce and Vegetables
Stir-fry the Aromatics and Vegetables
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A fiery and flavor-packed noodle bowl loaded with crisp-tender vegetables and tossed in a bold, spicy Schezwan sauce. This Indo-Chinese favorite is a perfect weeknight meal that comes together in under 30 minutes.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 319.22 calories per serving with 8.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Garnish and Serve
Add 200g of pan-fried tofu, paneer, or cooked chicken/shrimp for a more substantial meal. Add it back into the wok along with the noodles.
Substitute Hakka noodles with flat rice noodles and use gluten-free tamari instead of soy sauce. Ensure your Schezwan sauce is also certified gluten-free.
Top the finished noodle bowl with a tablespoon of crushed roasted peanuts for extra texture and flavor.
Add 1 cup of sliced shiitake or button mushrooms along with the bell peppers for an earthy, umami flavor.
The diverse mix of vegetables like carrots, bell peppers, and cabbage provides essential vitamins such as Vitamin A, C, and K, which are crucial for vision, immunity, and bone health.
Vegetables are a primary source of dietary fiber, which aids in digestion, helps maintain bowel health, and contributes to a feeling of fullness, which can help with weight management.
The carbohydrates from the noodles serve as a primary source of energy, making this a satisfying meal that can fuel your activities.
One serving of this Schezwan Veggie Noodle Bowl contains approximately 350-400 calories. The exact count can vary based on the type of noodles and the specific brands of sauces used.
It can be a moderately healthy dish as it's packed with vegetables. However, the noodles are typically made from refined flour, and the sauces can be high in sodium. To make it healthier, use whole wheat noodles, load up on even more vegetables, and choose low-sodium soy sauce.
The key is to rinse the noodles under cold water immediately after draining. This washes away excess starch and stops the cooking process. Tossing them with a teaspoon of oil afterwards creates a barrier that prevents them from sticking together.
Yes, you can easily make it gluten-free. Use rice noodles instead of wheat-based Hakka noodles and substitute soy sauce with tamari, which is a gluten-free alternative. Always check the label on your Schezwan sauce to ensure it's gluten-free as well.
If you can't find Schezwan sauce, you can make a quick substitute by mixing 3 tablespoons of a chili-garlic paste (like Sriracha), 1 teaspoon of soy sauce, 1/2 teaspoon of vinegar, and a pinch of ground Sichuan peppercorns for that characteristic numbing heat.
Absolutely! This dish is very versatile. You can add cubed firm tofu, paneer, cooked chicken, or shrimp. For best results, stir-fry the protein first until cooked and lightly browned, set it aside, and then add it back to the wok at the end with the noodles.