Schezwan Noodles Recipe
Prepare a delightful and completely vegan recipe for spicy and tangy Schezwan noodles, perfect for a tasty lunch or dinner. This dish showcases stir-fried vegetables and noodles tossed in a homemade Schezwan sauce, making it a delicious and satisfying meal.
Ingredients
For Cooking Noodles
- 150 grams noodles hakka, instant or chow mein noodles
- 1 to 2 pinches salt or as required
- 4 cups water – to cook noodles
- 2 to 3 drops oil – to be added while heating water
- 1 to 2 teaspoons oil – to coat the noodles
Other Ingredients
- 2 tablespoons oil – for stir frying
- ¼ cup chopped spring onion whites (scallion whites) – reserve the greens for garnish
- ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
- ¼ cup finely chopped french beans
- ¼ cup finely chopped bell pepper
- ¼ cup finely chopped carrots
- ½ cup finely chopped cabbage
- 1 cup sliced button mushrooms
- 1 tablespoon Schezwan Sauce or as required
- ¼ to ½ teaspoon black pepper powder or as required
- salt as required
- 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
- 1 to 1.5 tablespoons spring onion greens (scallion greens)
Instructions
Cooking Noodles
- Boil 4 cups of water in a pot or pan with a pinch of salt for flavor, and a few drops of oil to keep the noodles from sticking together.
- Add the noodles in the hot boiling water.
- Cook the noodles according to the package instructions.
- When the noodles are just about cooked, meaning al dente, then strain the noodles in a colander.
- Rinse the noodles in fresh water. This stops their cooking process and removes the starch.
- Add oil to noodles. Toss the noodles gently, so that the oil coats the noodles evenly. This helps to get rid of stickiness from the noodles.
- Cover the colander with a plate and set aside. Let the noodles cool completely before you add them to the stir fried veggies.
Stir Frying Veggies
- Heat oil in a pan or wok. On medium heat, add the garlic and saute for a few seconds.
- Increase the heat and then add the finely chopped spring onion whites (scallion whites). Stir fry on a medium to high heat for about half to 1 minute. For a nonstick pan, stir fry at medium heat.
- Add the french beans. Keep stir frying, stirring often on medium to high heat for about 3 to 4 minutes. For a nonstick pan, stir fry at medium heat.
- Add the remaining veggies – finely chopped carrots, capsicum (green bell pepper), cabbage and mushrooms. Continue to stir fry the veggies on medium to high heat stirring often.
- Stir fry for about 7 to 8 minutes until the edges of the veggies start to slightly brown. You can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies.
Making Schezwan Noodles
- Now reduce the flame to medium heat and add schezwan sauce, salt and black pepper.
- Add the cooked noodles in batches. Toss, mix and stir fry.
- Increase the heat and keep on tossing and stir frying the noodles for a couple of minutes until the schezwan sauce coats the noodles evenly.
- 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 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 cooled leftovers in an airtight container, and keep in the refrigerator for up to 1 to 2 days. You can even easily double or triple the batch to make for small parties or get togethers.
Nutrition
Calories: 475kcalCarbohydrates: 65gProtein: 12gFat: 18gSaturated Fat: 2gSodium: 1629mgPotassium: 512mgFiber: 5gSugar: 7gCalcium: 65mgIron: 2mg
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