Schezwan Noodles Recipe

Schezwan Noodles is a popular Indo-Chinese street-style dish loved for its bold flavors, spicy kick, and quick preparation. Made with perfectly cooked hakka noodles, crunchy vegetables, and fiery schezwan sauce, this dish is ideal for a fast lunch, dinner, or even a filling snack.

Why You’ll Love This Recipe

This recipe is simple, quick, and packed with flavor. It comes together in just minutes and requires basic ingredients that are easy to find. The high-flame cooking gives the noodles a smoky, restaurant-style taste, while the vegetables remain slightly crunchy. You can easily adjust the spice level and customize it with your favorite vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 100 grams hakka noodles
• 3 cups water
• 1/2 cup cabbage, finely shredded
• 1/2 cup carrot, finely grated or julienned
• 1 small capsicum, thinly sliced
• 1/2 cup spring onion white part, finely chopped
• 1/2 cup spring onion green part, finely chopped
• 6 to 7 garlic cloves, finely chopped
• 3 to 4 green chilies, slit lengthwise
• 1 tablespoon schezwan sauce
• 1/4 teaspoon white pepper powder
• 2 tablespoons cooking oil
• 1 teaspoon vinegar
• Salt to taste
• A pinch of red-orange food color (optional)

Directions

Bring water to a rolling boil in a large pot. Add salt and hakka noodles without breaking them. Cook on medium-high heat for 6 to 7 minutes until just tender. Drain immediately and rinse under running water to stop further cooking. Drizzle about 1/2 teaspoon oil over the noodles and toss gently to keep them separate. Set aside to dry completely.

Heat oil in a wok or heavy-bottom pan on high flame. Add chopped spring onion whites and green chilies, and sauté for about 1 minute. Add chopped garlic and stir fry for another 30 seconds until aromatic.

Add cabbage, carrot, and capsicum. Toss continuously on high heat for 2 to 3 minutes so the vegetables cook quickly but remain crunchy. Sprinkle white pepper powder and salt, then add schezwan sauce. Mix well and stir fry for 1 more minute.

Add the cooked noodles, vinegar, spring onion greens, and optional food color. Toss everything on high flame for 2 to 3 minutes until the noodles are evenly coated with sauce and vegetables. Serve hot.

Servings and timing

This recipe serves 2 to 3 people.
Preparation time is about 10 minutes.
Cooking time is about 10 minutes.
Total time required is approximately 20 minutes.

Variations

You can add mushrooms, baby corn, or beans for extra texture. For a spicier version, increase the schezwan sauce or add a little red chili sauce. To make it milder, reduce the chilies and use less sauce. A splash of soy sauce can be added for deeper flavor if desired.

Storage/Reheating

Schezwan noodles taste best when served fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat on a pan over high heat with a teaspoon of oil to restore texture. Avoid microwaving for best results.

FAQs

Can I use any type of noodles for this recipe?

Yes, but hakka noodles give the most authentic Indo-Chinese flavor and texture.

Is schezwan sauce very spicy?

It is generally spicy, but the heat level depends on the brand or homemade version used.

Can I skip the food color?

Yes, it is completely optional and only added for visual appeal.

Why should noodles be cooked on high flame?

High flame cooking prevents sogginess and gives a smoky, restaurant-style taste.

Can I prepare the vegetables in advance?

Yes, chopping vegetables in advance saves time, but cook them fresh for best texture.

How do I prevent noodles from sticking?

Rinsing with water and tossing with a little oil after boiling helps keep them separate.

Can this recipe be made less spicy for kids?

Yes, reduce green chilies and schezwan sauce to make it kid-friendly.

Is vinegar necessary?

Vinegar adds a slight tang, but you can skip it if you prefer.

Can I make this recipe oil-free?

A small amount of oil is essential for stir frying; reducing too much may affect taste and texture.

What pan is best for making schezwan noodles?

A wok or thick-bottom pan works best for even heat and easy tossing.

Conclusion

Schezwan Noodles is a quick, flavorful, and satisfying dish that brings the taste of Indo-Chinese street food right into your kitchen. With simple ingredients and high-heat cooking, you can enjoy spicy, smoky noodles anytime. Try this recipe once, and it’s sure to become a regular favorite.

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