Schezwan Noodles

5 from 1 vote

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.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Indo-Chinese

Diet: Vegan, Vegetarian

Servings:

Calories: 301kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition