Schezwan Noodles is very similar to Veg Hakka Noodles with the addition of schezwan sauce which makes the dish fiery hot. I love adding more vegetables in my noodles as it gives a good amount of crunch while eating and it makes it wholesome and filling too.
About Schezwan Noodles
Schezwan Noodles is a popular Indo-Chinese dish that originated from the Sichuan province in China. These noodles are known for their spicy and bold flavors. The main ingredient in this noodles is Schezwan sauce. This sauce is fiery, bold, spicy and aromatic loved by many. When I made schezwan sauce at home I immediately listed down the recipes that I wanted to try using it, hence the line up of Schezwan Recipes. This is a very easy Indo Chinese recipe prepared with noodles, vegetables and schezwan sauce as main ingredients. Check out other Noodles Recipes :
Veg Noodles Chinese Veg Noodles Egg Noodles
Schezwan Noodles Ingredients
Noodles – You can buy any good branded hakka noodles variety. Vegetables – Veggies is absolutely your choice you can add onion, carrots, spring onion, cabbage and capsicum. In addition you can also add mushrooms, corn etc. Sauces – Schezwan sauce is the main sauce used here. In addition soya sauce, tomato chilli sauce is also added. Flavorings – Garlic and pepper adds more flavor to this dish.
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📖 Recipe Card
Schezwan Noodles Recipe Step by Step
1.Boil 4 cups water along with salt and few drops of oil. 2.Add 150 gms hakka noodles. 3.Cook noodles until slightly soft but not mushy. 4.It should be aldente – just cooked. 5.I cooked for 5 mins and it was perfect. But follow pack instructions for cooking time. 6.Drain water. 7.Rinse with cold water to remove the excess starch and to stop further cooking. 8.Add few drops of oil. 9.Give a quick mix and set aside. 10.To a large wok – first heat 2 tablespoon oil. Add 1 teaspoon garlic finely chopped and 1 teaspoon spring onion white part. 11.Saute until golden. 12.Add 1/4 cup onion, 1/4 cup carrot, 1/2 cup cabbage and 1/4 cup capsicum (thinly sliced). 13.Saute for 2 mins in medium high heat. 14.Make sure the veggies should be crunchy. 15.Add 1/4 teaspoon soya sauce, 1/2 teaspoon red chilli sauce, 1 tablespoon schezwan sauce, 3/4 teaspoon rice vinegar, salt to taste, 1/2 teaspoon pepper powder. 16.Give a quick saute. 17.Add cooked noodles. 18.Give a quick mix. Add 1/2 teaspoon sugar, 1/2 teaspoon crushed pepper. 19.Add 1 tablespoon spring onion green part. 20.Give a quick mix. Toss well in medium high flame. Schezwan Noodles is ready!
Expert Tips
Cooking noodles perfectly is the key for a tasty schezwan noodles. I usually cook a little more than aldente for kids sake. Cook noodles perfectly not too mushy or undercook it.It should be soft yet slightly crunchy enough to bite. Use freshly ground pepper at the final stage for a great flavour. Sauteing the veggies in high flame gives a nice smoky flavour and also helps retain its crunchiness without the raw smell. Make sure to toss the noodles in oil to avoid sticking. If you don’t have schezwan sauce in hand, for a instant version soak few red chillies in hot water and grind it along with ginger and garlic to a slightly smooth paste. Saute till raw smell leaves then add it.
Serving & Storage Suggestions
Serve Schezwan Noodles hot! Noodles are meant to be served hot and fresh! Simple hack is to parboil noodles and store them – You can make Schezwan Noodles in small batches after sautéing with tempered veggies if you need them for later use.
