Vegetable Szechuan Noodles
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Cook the Noodles
- b.Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
- c.Add the Hakka noodles and cook according to package directions, typically for 3-4 minutes, until al dente (cooked but still firm).
- d.Immediately drain the noodles in a colander and rinse thoroughly with cold running water to stop the cooking process and remove excess starch.
- e.Toss the cooled noodles with 1 tsp of sesame oil to prevent them from sticking together. Set aside.
- 2
Step 2
- a.Prepare the Szechuan Sauce
- b.In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, Szechuan sauce, ground Szechuan peppercorns, sugar, and white pepper powder.
- c.Mix well until the sugar is completely dissolved. Taste and adjust if needed. Set this sauce mixture aside.
- 3
Step 3
- a.Stir-fry the Aromatics and Vegetables
- b.Heat 3 tbsp of sesame oil in a large wok or a heavy-bottomed skillet over high heat. The oil should be shimmering and almost smoking.
- c.Add the finely chopped garlic, ginger, slit green chilies, and spring onion whites. Stir-fry for about 30 seconds until they become fragrant.
- d.Add the thinly sliced onion and sauté for another minute until it turns translucent.
- e.Add the julienned carrots, capsicum, and shredded cabbage. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not mushy.
- 4
Step 4
- a.Combine and Finish
- b.Add the cooked noodles to the wok with the stir-fried vegetables.
- c.Pour the prepared Szechuan sauce mixture over the noodles.
- d.Using a pair of tongs or two spatulas, toss everything together quickly and thoroughly, ensuring the noodles and vegetables are evenly coated with the sauce.
- e.Continue to toss and stir-fry for 1-2 minutes until everything is well combined and heated through.
- f.Taste and add the remaining 0.5 tsp salt if necessary (soy sauce is already salty).
- g.Garnish generously with chopped spring onion greens and serve hot immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best 'wok hei' (smoky flavor), ensure your wok is smoking hot before you start stir-frying.
- 2Do not overcook the noodles or vegetables. The noodles should be al dente and the veggies should retain a pleasant crunch.
- 3Mise en place is key for stir-frying. Have all your vegetables chopped, sauce mixed, and noodles cooked before you turn on the heat.
- 4Feel free to add other vegetables like mushrooms, baby corn, or broccoli for more texture and nutrients.
- 5For an authentic numbing spice ('málà'), lightly toast the Szechuan peppercorns in a dry pan until fragrant before grinding them.
Adapt it for your goals.
Add Protein
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.
Gluten FreeGluten-Free
Use gluten-free rice noodles instead of wheat-based Hakka noodles. Ensure you also use tamari instead of soy sauce.
Different NoodlesDifferent Noodles
This recipe works well with other types of noodles like udon, ramen, or even spaghetti if you don't have Asian noodles on hand.
Nutty FlavorNutty Flavor
Garnish with a tablespoon of toasted sesame seeds or crushed peanuts for an extra layer of flavor and crunch.
Why this is on our healthy list.
Rich in Vegetables
Loaded with carrots, capsicum, and cabbage, this dish provides a good dose of essential vitamins, minerals, and antioxidants that support overall health.
Good Source of Fiber
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.
Metabolism Boosting Properties
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.
Frequently asked questions
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.