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A fiery and flavor-packed Indo-Chinese stir-fry featuring bouncy noodles and crisp vegetables tossed in a bold, spicy Szechuan sauce. This popular street-food classic is ready in under 30 minutes and guaranteed to tantalize your taste buds.
Cook the Noodles
Prepare the Szechuan Sauce
Stir-fry the Aromatics and Vegetables
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A fiery and flavor-packed Indo-Chinese stir-fry featuring bouncy noodles and crisp vegetables tossed in a bold, spicy Szechuan sauce. This popular street-food classic is ready in under 30 minutes and guaranteed to tantalize your taste buds.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 274.2 calories per serving with 9.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish
Incorporate pan-fried tofu, paneer, or scrambled egg for a more substantial meal. Add the cooked protein along with the noodles in the final step.
Use gluten-free rice noodles instead of wheat-based Hakka noodles. Ensure you also use tamari instead of soy sauce.
This recipe works well with other types of noodles like udon, ramen, or even spaghetti if you don't have Asian noodles on hand.
Garnish with a tablespoon of toasted sesame seeds or crushed peanuts for an extra layer of flavor and crunch.
Loaded with carrots, capsicum, and cabbage, this dish provides a good dose of essential vitamins, minerals, and antioxidants that support overall health.
The variety of vegetables contributes dietary fiber, which is crucial for digestive health, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Ingredients like ginger, garlic, and chili peppers contain compounds such as gingerol and capsaicin, which are known to have thermogenic properties that can slightly boost metabolism.
A single serving of this Vegetable Szechuan Noodles (approximately 2 cups or 385g) contains around 450-550 calories, depending on the amount of oil and specific sauces used.
It can be a moderately healthy dish as it's packed with vegetables, providing fiber and vitamins. However, it can be high in sodium from the sauces and high in refined carbs from the noodles. To make it healthier, you can increase the vegetable-to-noodle ratio, use whole wheat noodles, and opt for low-sodium soy sauce.
Yes, you can easily make this gluten-free. Substitute the Hakka noodles with rice noodles and replace the light soy sauce with tamari or a gluten-free soy sauce.
Szechuan sauce is unique due to its use of Szechuan peppercorns, which provide a distinct citrusy aroma and a tingling, numbing sensation known as 'málà'. Regular chili sauce primarily provides heat from chilies without this numbing effect.
To reduce the spice level, decrease the amount of red chili sauce and Szechuan sauce. You can also omit the green chilies and Szechuan peppercorns for a much milder version.
Absolutely! This dish is very versatile. You can add cubed and fried tofu, paneer, or even cooked chickpeas. Add your protein of choice during the last couple of minutes of cooking to heat it through.