An easy and delicious meal recipe, Schezwan Noodles combine cooked noodles, vegetables and a special Schezwan sauce.
This 30 minute recipe is spicy, flavorful and peppery. Plus, it is great for packing lunch or as part of meal prep.
Indo-Chinese cuisine is such a versatile one. It has everything from paneer and tofu to rice, noodles and soups. It has varied sauces, vegetables and ingredients. There are so many recipes; Hakka noodles, Fried Rice, Manchurian and Manchow Soup being the most popular recipes.
This cuisine for those unfamiliar is the Indian take on Asian food. It has the base of Asian or specifically Chinese recipes; but has an Indian flare to it. Using different sauces, spices and ingredients make this perfect for the Indian palate.
It started off in Eastern India and now these dishes are popular all over the country and in countries with a lot of Indian population. There are restaurants that make this cuisine and they are so popular now a days. However, the cuisine is nothing that can be found in China. It is only found in India!
Noodles form a large part of the cuisine and so does Schezwan sauce. Together they make one of the most iconic Indo-Chinese recipes; Schezwan Noodles.
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What is Schezwan?
Sichuan is the cuisine from the large province of Southwestern of China. This method of cooking is popular across the globe. It involves Sichuan peppers which have a citrus tongue numbing taste. The method refers to cooking spicy, oily and especially peppery recipes.
However, the same is often referred to as Schezwan in other countries including India. We have everything Schezwan; from noodles, rice, dosa to even frankie. They all use schezwan sauce. Made with peppers and other ingredients, the sauce is spicy, tangy and great in all the recipes.
We use this schezwan sauce in this schezwan noodle recipe. The sauce is easy to make from scratch using this sauce recipe or bought from the store.
Why this recipe works
- This is a delicious Vegetarian and Vegan friendly recipe.
- Ready in under 30 minutes, this is great for busy weeknights.
- The recipe for schezwan noodles is spicy, tasty and peppery.
- We make these with just a handful of vegetables or with lots of vegetables.
- The recipe is great to make with homemade or store bought schezwan sauce.
- We can easily make schezwan noodles ahead of time.
- The leftover noodles make a great meal for the next day.
- An easy noodle recipe to replace restaurant take-outs.
- It is easy to add protein to the recipe with paneer, tofu or even meat.
- These noodles are also perfect to pack for the lunchbox.
Ingredients and Substitutions
- Noodles: We use wheat noodles for the recipe. I like to use these noodles for all my Indo-Chinese recipes including this one. I simply cook them in hot water with a pinch of salt. Then use for making the Schezwan Noodles.
- Vegetables: The noodles are great with a host of vegetables. Thinly sliced peppers, cabbage, carrots and scallions work wonderfully here. Moreover, broccoli, snap peas, baby corn and mushroom are also great to add in the recipe.
- Schezwan Sauce: This is definitely the highlight of the recipe. Either homemade schezwan sauce or store bought works. This is my favorite store bought schezwan sauce for the recipe.
- Sauces: Along with schezwan sauce, we add the basic Indo-Chinese sauces to the noodles. Soy Sauce and Vinegar are common to add to the recipe.
- Seasonings: As the sauces are full of flavor, we just add salt and pepper powder to the recipe. Moreover, MSG is optional and I refrain from adding it. Some mushroom seasoning or five spice powder can be added too; however, it is generally not found in street style noodles.
- Sesame Oil: Like most Asian recipes we make this in sesame oil. Either regular or chili sesame oil work for the recipe. Besides regular vegetable oil can be used too.
- Apart from these, we add some chopped scallion greens, roasted sesame seeds, garlic, whites or cilantro to the recipe. Add them if you like.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a large wok add water and bring it to a boil.
2- Then add in salt and noodles. Cook till soft but not mushy.
3- Strain using a colander and rinse under cold water. Drain and set aside.
4- In a large wok heat sesame oil till it is smoking hot.
5- Add diced garlic and peppers.
6- Cook them on high flame till the garlic is fragrant. Then add whites of scallions and mix well.
7- Add the carrots and cabbage and mix well. Cook on high flame for 1-2 minutes.
8- Once the mix begins to char slightly, add schezwan sauce, salt and pepper.
9- Sauté for a couple of minutes and add the cooked noodles. Then season with vinegar and soy sauce.
10- Mix everything well.
11- In about 3-4 minutes turn the flame off and top with scallions.
12- Remove in a plate and serve as desired.
Expert Tips and Notes
- Picking the Noodles: The recipe needs the same noodles we use for Hakka Noodles. They are thin and round and cook in under 10 minutes. The recipe will work for any kind of noodles but these are traditionally more appropriate.
- Cooking the Noodles: We cook the noodles in boiling water. I like to cook them for one minute lesser than what is on the package. So while we drain the noodles, they are perfect. Moreover, do not forget to salt the water. That way the noodles are perfectly salted by the time they boil.
- Rinsing the Noodles: Once we drain the noodles, place them under cold running water or add some iced water to the noodles. This avoids overcooking the noodles. Drain all the cold water before setting aside.
- Vegetables: I like to shred or chop all the vegetables into long strips and even size. That way they all cook evenly and make the noodles perfect. They should be cut long to mix well with the long noodles. Add or leave out the vegetables based on liking and availability.
- Making the noodles: cook the noodles on high flame for the signature char and taste. Cooking them on low flame tends to make the vegetables soggy and slumpy. Moreover, use a thick pan or wok to cook the noodles. Non-stick or cast iron work well for the recipe.
- Prepping: The recipe calls for addition of ingredients in quick succession. So prep everything before starting the cooking process. Else the vegetables tend to burn or stick to the pan.
- Schezwan Sauce: We can use homemade schezwan sauce or store bought sauce for the recipe. The amount can vary based on brand and spice tolerance. Adjust after tasting.
Serving Suggestions
These noodles are easy to serve with many Indo-Chinese sides. Plus, recipes like Fried Rice, Vegetable Manchurian and Babycorn and Mushroom Manchurian make great sides for the recipe.
Moreover, the recipe is great to enjoy as is with some steamed broccoli, slaw and some spicy schezwan sauce on the side. Moreover, it pairs well with any Asian curry of your choice.
Recipe FAQs
It is easy to make gluten-free schezwan noodles. Simply swap flour noodles for gluten-free noodles such as soba or rice noodles. Plus, pick a gluten-free soy sauce or use tamari for the recipe. All other ingredients are naturally gluten-free.
Schezwan noodles are made of three important things; noodles, vegetables and sauces including schezwan sauce. All other ingredients are optional and can be left out.
While both hakka noodles and schezwan noodles are stir fried Indo-Chinese recipes; these are slightly different from each other. Hakka noodles are seasoned with soy sauce and vinegar only. So they tend to be less spicy. However, schezwan noodles have everything from hakka noodles along with schezwan sauce; making them spicy.
The noodles tend to be soggy on two accounts; either the noodles are over-cooked or the vegetables are cooked till soggy in low flame. On both accounts, the end result is soggy noodles. Simply make sure the noodles and vegetables are not soggy.
Yes certainly, make the noodles completely and let them cool. Then transfer to an airtight container and refrigerate till ready to serve. Simply heat through in the microwave and serve.
More Delicious Indo-Chinese Recipes
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Schezwan Noodles
Ingredients
For boiling the noodles
- 300 grams hakka noodles
- 4 cups water
- 1 teaspoon salt
For stir-frying
- 3 tablespoon sesame oil
- ½ medium red pepper (sliced thin)
- ½ medium green pepper (sliced thin)
- 4-5 stalks scallions (chopped)
- 1 medium carrot (peeled and julienned)
- ½ cup green cabbage (julienned)
- ½ cup red cabbage (julienned)
- 3 cloves garlic (minced)
- 4 tablespoon schezwan sauce (homemade or store bought)
- 1½ teaspoon vinegar
- 1¼ teaspoon soy sauce
- ¾ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- In a large wok add water and bring it to a boil.4 cups water
- Add in salt and noodles.300 grams hakka noodles, 1 teaspoon salt
- Cook till soft but not mushy.
- Strain using a colander and rinse under cold water. Drain and set aside.
- In a large wok heat sesame oil till it is smoking hot.3 tablespoon sesame oil
- Add the aromatics.½ medium red pepper, 3 cloves garlic, ½ medium green pepper
- Cook them on high flame till the garlic is fragrant.
- Then add whites of scallions and mix well.4-5 stalks scallions
- Add the vegetables and mix well. Cook on high flame for 1-2 minutes.1 medium carrot, ½ cup green cabbage, ½ cup red cabbage
- Once the mix begins to char slightly, add schezwan sauce, salt and pepper.4 tablespoon schezwan sauce, ¾ teaspoon salt, ½ teaspoon ground pepper
- Sauté for a couple of minutes and add the cooked noodles.
- Season with sauces; mix everything well.1½ teaspoon vinegar, 1¼ teaspoon soy sauce
- In about 3-4 minutes turn the flame off and top with scallions.
- Remove in a plate and serve as desired.
Video
Notes
- Picking the Noodles: The recipe needs the same noodles we use for Hakka Noodles. They are thin and round and cook in under 10 minutes. The recipe will work for any kind of noodles but these are traditionally more appropriate.
- Cooking the Noodles: We cook the noodles in boiling water. I like to cook them for one minute lesser than what is on the package. So while we drain the noodles, they are perfect. Moreover, do not forget to salt the water. That way the noodles are perfectly salted by the time they boil.
- Rinsing the Noodles: Once we drain the noodles, place them under cold running water or add some iced water to the noodles. This avoids overcooking the noodles. Drain all the cold water before setting aside.
- Vegetables: I like to shred or chop all the vegetables into long strips and even size. That way they all cook evenly and make the noodles perfect. They should be cut long to mix well with the long noodles. Add or leave out the vegetables based on liking and availability.
- Making the noodles: cook the noodles on high flame for the signature char and taste. Cooking them on low flame tends to make the vegetables soggy and slumpy. Moreover, use a thick pan or wok to cook the noodles. Non-stick or cast iron work well for the recipe.
- Prepping: The recipe calls for addition of ingredients in quick succession. So prep everything before starting the cooking process. Else the vegetables tend to burn or stick to the pan.
- Schezwan Sauce: We can use homemade schezwan sauce or store bought sauce for the recipe. The amount can vary based on brand and spice tolerance. Adjust after tasting.
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