Indian Recipes

Schezwan noodle recipe

This simple recipe for spicy and flavorful Schezwan noodles is completely vegan and delicious to prepare as a delicious lunch or dinner. It features fried vegetables and noodles tossed with a homemade schezwan sauce that has a dash of heat and just the right touch of sweetness. Follow my step-by-step directions with photos and videos to make a batch tonight!

Schezwan noodles in a black cream bowl with bamboo sticks on the side and a small bowl of Schezwan sauce on a checkered red and white napkin

What are Schezwan noodles made of?

If you haven't had them already, the Schezwan noodle recipe is a very popular Indochinese dish. They usually have a mix of strong, tangy, and sweet flavors and contain either all or both of the vegetables and some type of protein that is fried with the noodles.

Schezwan noodles are often enjoyed as a street food snack, but are super easy and delicious to make at home if you feel like it.

The basis of the recipe is the homemade Schezwan sauce that is so amazing on any number of savory dishes.

It adds a delicious sweet and spicy kick as a dip or sauce on fried rice or with pakoras and vegetable momos!

Unlike the traditional Chinese Sichuan or Szechuan noodles, which contain red chili oil and are served hot or cold, Schezwan noodles are made with Schezwan sauce and served hot.

Schezwan noodles in a black and cream-colored bowl with a few strands of noodle between bamboo sticks on a checkered red and white napkin on the bowl

From start to finish, this vegetarian and vegan-friendly meal only takes around 40 minutes.

It's great to enjoy as a quick midweek dinner or a leisurely lunch. Once you've tried this recipe, it is sure to be one of your regular favorites.

Plus, you'll love using the homemade Schezwan sauce as a dip or topping for all kinds of delicious dishes!

Step by step instructions

How to make Schezwan noodles

Cooking pasta

1. First, bring the recommended amount of water to a boil in a large saucepan or pan, following the instructions in the pasta package. Add a pinch of salt for flavor and a few drops of oil to keep the pasta from sticking together.

boiling water in a black pan

2. Once the water is fully boiled, add the pasta (150 grams). I prefer Hakka noodles, but thin rice or wheat flour noodles work well with this recipe.

Put the pasta in the water

3. There is no need to break the pasta when adding it to the boiling water. Just make sure they are completely in the water.

Pasta dipped in hot water

4. Cook the pasta according to the directions in the package, stirring occasionally.

Boil the pasta in hot water

5. Cook the pasta until al dente.

Some cooked noodles were raised with a silver fork

6. Immediately drain the pasta in a colander.

boiled pasta in a colander

7. Rinse the pasta in cold running water. This step will stop the cooking process and remove the sticky starch.

Rinse cooked pasta with fresh water in the colander

8. While still in the sieve, add 1 to 2 teaspoons of oil to the pasta. Any neutral oil will work or use roasted sesame oil for a smoky taste.

Add oil to the pasta

9. Gently toss the pasta so that the oil covers the pasta evenly. This will help remove any stickiness from the pasta. Cover the colander with a plate and set it aside. Let the noodles cool completely before you start making Schezwan noodles.

Throw pasta

Fry the vegetables

10. Next, heat 2 tablespoons of oil (any neutral tasting oil) in a pan or wok over medium heat. A heavy-bottomed wok or saucepan is best for cooking the vegetables well without burning them.

Once the oil is hot, add half a teaspoon of finely chopped garlic and sauté for a few seconds.

Fry the garlic in oil in a black pan

11. When the garlic is fragrant, raise the flame to medium or high heat and add ¼ cup of chopped green onions (green onions). Stir fry for about half a minute to 1 minute.

TIP: If you're using a nonstick pan, fry everything over medium heat.

Add the spring onions

12. Add ¼ cup of finely chopped green beans.

green beans added

13. Fry, stirring constantly, over medium to high heat for about 3 to 4 minutes.

Stir fry green beans

14.Now add the remaining vegetables:

  • ¼ cup finely chopped carrots
  • ¼ cup paprika (green pepper)
  • ½ cup of finely chopped cabbage
  • 1 cup chopped or sliced ​​mushrooms.
    You can also add zucchini, Chinese cabbage, or any other vegetable that you have on hand. You want about 1½ to 2 cups of vegetables total for this recipe.

Cabbage, carrots, green peppers, mushrooms added

15. Keep frying the vegetables over medium-high heat to make them great Smoky taste. Make sure you stir constantly so the vegetables brown evenly without burning.

Stir fry vegetables and mushrooms

16. Cook for about 7 to 8 minutes (the time will vary depending on the type of pan and the intensity of the flame or heat) until the edges of the vegetables turn light brown. Depending on how crispy or soft you like your vegetables, you can stir-fry them for a longer or shorter period of time.

Stir the fried and lightly browned edges of the vegetables

17. Now reduce the heat to medium and add 1 tablespoon of homemade or store-bought schezwan sauce, salt, and ¼ to ½ teaspoon of black pepper.

TIP: Add more sauce for an even spicier pasta dish.

Schezwan sauce, salt and black pepper in the pan on the fried vegetables

Making Schezwan noodles

18. Add the cooked noodles one handful at a time and stir gently without mixing the noodles.

added cooked pasta

19. Raise the flame back to high, keep stirring the noodles and tossing for a few minutes until the schezwan sauce covers all of the noodles.

Mix the noodles evenly into Schezwan noodles

20. Add 1 teaspoon of rice vinegar or apple cider vinegar and toss again. This spicy taste combines the sharpness and sweetness of Schezwan noodles with vegetables.

Add rice vinegar to the Schezwan noodles in a steel measuring spoon

21. Finally, stir in a tablespoon of chopped spring onion greens.

Spring onion greens over the Schezwan noodles

Serving and storage suggestions

22. Enjoy hot Schezwan noodles in bowls or on plates. You can also serve extra schezwan sauce on the side for people who want to add even more heat.

Store refrigerated leftovers in an airtight container and keep them in the refrigerator for up to 1 to 2 days. You can even easily double or triple the amount for small parties or gatherings.

Schezwan noodles in a black and cream-colored bowl with a few strands of noodle between bamboo sticks on a checkered red and white napkin on the bowl

Tips

Expert tips

Ingredient variations

  • Pasta: Every type of flour noodle works well here – be it instant, ramen, udon, hakka, whole wheat, chow mein, soba (buckwheat) or rice noodles. You can also make the recipe with flat flour or rice noodles.
  • Vegetables: As with any recipe that involves mixing vegetables, you can always change the type or type of vegetables added. Zucchini, carrots, green beans, asparagus, bok choy, Chinese cabbage, broccoli, bell peppers, baby corn, steamed corn, or green peas and mushrooms like button, cremini, oyster, and shiitake are some great options.
  • Protein: For an added vegetable protein, add some tofu or seitan. You can also add cooked edamame beans or green peas.
  • Schezwan sauce: Either make your own or use your favorite brand of schezwan sauce. As the main ingredient in the recipe, the schezwan sauce can cook or break your dish.

Cooking notes

  • Smoky flavors: To get the smoky taste, sauté the vegetables over high heat. If the vegetables burn, you can turn down the heat. Using a good wok or heavy-bottomed pan will not burn the vegetables. Make sure to stir frequently as you fry so that the vegetables brown evenly.
  • Pan or wok: A carbon steel wok or a Chinese wok is best for making fried recipes. A pan or a cast iron pan or wok are also good options. Whichever wok or pan you use, make sure it is well seasoned and heavy or has a thick base so the vegetables don't burn when fried over high heat.
  • Cooking pasta: You need to cook the pasta al dente, which means it should have a light bite when consumed. If you soften them, they'll cook more later while stirring and they'll get sticky or lumpy. After cooking, drain the water from the noodles thoroughly so that they don't turn to a mush when you stir.

FAQs

What is the difference between Hakka noodles and Schezwan noodles?

Both are fried noodles from the fusion of Indian Chinese cuisine. The recipe for Schezwan noodles is made with the spicy Schezwan sauce and the Hakka noodles with soy sauce. Hakka noodles are more like your plain fried noodles, which are not spicy or spicy, while Schezwan noodles are spicy.

Can I Skip Vinegar In This Schezwan Noodle Recipe?

Yes, you can do that. A slight smell or acidity is missing, but you can use lemon juice in place of vinegar if you prefer.

Can I add soy sauce with the schezwan sauce?

Yes, of course you can add about 1 to 2 teaspoons of soy sauce.

Why are my pasta sticky and mushy?

If your fried schezwan noodles look sticky or mushy, it means that you either overcooked it, or you didn't strain it well from the water, or you added fried noodles while stirring.

Few of your favorite pasta recipes left!

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This simple recipe for spicy and flavorful Schezwan noodles is completely vegan and is great as a delicious lunch or dinner. It offers fried vegetables and noodles with homemade schezwan sauce.

Preparation time 20th min

cooking time 20th min

total time 40 min

Servings 2

Cooking pasta

  • Boil 4 cups of water in a saucepan or pan with a pinch of salt for flavor and a few drops of oil to prevent the pasta from sticking together.

  • Add the pasta to the hot boiling water.

  • Cook the pasta according to the instructions in the package.

  • When the pasta has just cooked, which means al dente, strain the pasta in a colander.

  • Rinse the pasta in fresh water. This will stop their cooking process and remove the starch.

  • Add oil to the pasta. Gently toss the pasta so that the oil covers the pasta evenly. This will help remove any stickiness from the pasta.

  • Cover the colander with a plate and set it aside. Let the noodles cool completely before adding them to the fried vegetables.

Fry the vegetables

  • Heat the oil in a pan or wok. Add the garlic over medium heat and fry for a few seconds.

  • Turn up the heat, then add the finely chopped green onion white (shallot white). Fry for about half a minute to 1 minute over medium to high heat. For a non-stick pan, fry over medium heat.

  • Add the green beans. Keep frying, stirring frequently over medium-high heat for about 3 to 4 minutes. For a non-stick pan, fry over medium heat.

  • Add the rest of the vegetables – finely chopped carrots, bell peppers (green peppers), cabbage and mushrooms. Keep stirring the vegetables and fry over medium-high heat, stirring frequently.

  • Stir the pan for about 7 to 8 minutes, until the edges of the vegetables turn light brown. You can shorten the mixing time if you prefer half-cooked or crispy vegetables.

Making Schezwan noodles

  • Now reduce the flame to medium heat and add the schezwan sauce, salt and black pepper.

  • Add the cooked pasta in batches. Throw, mix and fry while stirring.

  • Turn up the heat and toss the pasta for a few minutes until the schezwan sauce evenly covers the pasta.

  • Add rice vinegar or apple cider vinegar and mix well. Check the seasonings and add more schezwan sauce, black pepper, and salt if needed.

  • Add the chopped spring onions to the schezwan noodles. Mix.

  • Serve Schezwan noodles.

Serving and storage suggestions

  • Enjoy eating Schezwan noodles hot or warm. You can also serve extra schezwan sauce on the side for people who want to add even more heat.

  • Store refrigerated leftovers in an airtight container and refrigerate for up to 1 to 2 days. You can even easily double or triple the amount for small parties or gatherings.

Ingredient variations

  • Pasta: You can make Schezwan noodles with types of noodle – instant, ramen, udon, hakka, whole grain, chow mein, soba buckwheat, or rice noodles. You can also make the recipe with flat flour or rice noodles.
  • Vegetables: You can always include any type or type of vegetable in the recipe. Zucchini, carrots, green beans, asparagus, bok choy, Chinese cabbage, broccoli, bell peppers, baby corn, steamed corn, or green peas and mushrooms like button, cremini, oyster, and shiitake are some great options.
  • Protein: For added vegetable protein, add some tofu or seitan. You can also add cooked edamame beans or green peas.
  • Schezwan sauce: Either make your own or use your favorite brand of schezwan sauce. As the main ingredient in the recipe, the schezwan sauce can cook or break your dish.

Cooking notes

  • Smoky flavors: To get the smoky taste, sauté the vegetables over high heat. If the vegetables start to burn, turn down the heat. Using a good wok or heavy-bottomed pan will not burn the vegetables. Make sure to stir frequently as you fry so that the vegetables brown evenly. For a non-stick pan, fry over medium heat.
  • Pan or wok: A carbon steel wok or a Chinese wok is best for making fried recipes. A skillet or a cast iron pan or wok are also good options. Whichever wok or pan you use, make sure it is well seasoned and heavy or has a thick base so the vegetables don't burn when fried over high heat.
  • Cooking pasta: You need to cook the pasta al dente, which means it should have a light bite when consumed. If you soften them, they'll cook more later while stirring and they'll get sticky or lumpy. After cooking, drain the water from the noodles thoroughly so that they don't turn to a mush when you stir.
  • Sticky pasta: If your fried schezwan noodles look sticky or mushy, it means that you either overcooked it or didn't sift it well, or that you added hot noodles while preparing the dish.

Nutritional information

Schezwan noodle recipe

Amount per serving

Calories 475
Calories from Fat 162

% Daily Value *

fat 18g28%

Saturated fat 2g13%

sodium 1629 mg71%

potassium 512 mg15%

carbohydrates 65 g22%

Fiber 5g21%

Sugar 7g8th%

protein 12g24%

Vitamin A. 3010IU60%

Vitamin B1 (thiamine) 1 mg67%

Vitamin B2 (riboflavin) 1 mg59%

Vitamin B3 (niacin) 3 mg15%

Vitamin B6 1 mg50%

Vitamin B12 1 µg17%

vitamin C 28 mg34%

Vitamin D 1 µg7%

Vitamin E. 7 mg47%

Vitamin K. 52 µg50%

calcium 65 mg7%

Vitamin B9 (folic acid) 49 µg12%

iron 2 mg11%

magnesium 62 mg16%

phosphorus 210 mg21%

zinc 2 mg13%

* Daily percentages are based on a 2000 calorie diet.

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This Schezwan noodle recipe post from the blog archive (July 2014) was republished and updated on February 13, 2021.

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