❤️ You’ll Love This Schezwan Noodles Recipe
Delicious vegetarian/vegan meal (lunch or dinner). Super spicy and flavored with sesame oil and garlic with crunchy veggies & soft-tender noodles. Healthier and hygienic option compared to restaurant take-out. Ready in 30 minutes, makes a great weeknight dinner. Leftover schezwan noodles make handy next-day lunch. Customize the veggies as per your liking. Add vegetarian protein like tofu, paneer, soy curls, etc.
🧾 Ingredient Notes
Noodles: I have used wide lo mein noodles. You can use round hakka noodles (just like restaurant/street vendors use). Or you can opt for soba, udon, rice noodles, ramen or simply use spaghetti. Schezwan sauce: I have used homemade schezwan sauce. But sure you can use store-bought bottled schezwan sauce. Sesame oil: It really adds a nice flavor to the fried rice that you get in the restaurants or street-style fried rice. I would not recommend skipping it. But in any case, sesame oil is not available then you can use any other cooking oil. Veggies: I have used a combination of carrot, beans, peppers and cabbage. You can add other veggies like peas, corn, baby corn, mushrooms, broccoli, snow peas or snap peas.
👩🍳 How To Make Schezwan Noodles? (Pics)
Cook Noodles:
- Bring a large pot of water to a rolling boil. Then add salt and noodles. Cook as per the package instructions.
- Do stir with a fork once or twice while boiling to keep the noodles separate.
- Once it’s done, drain and quickly run it under cold water to stop the cooking process. Add a teaspoon of sesame oil and toss the noodles to coat the oil evenly. Time-Saving Tip: While noodles are cooking, prep the veggies, so both tasks are done side-by-side. Once both are ready, you just have to stir-fry. Make Schezwan Noodles:
- Heat the oil in a pan on medium-high heat. Once hot add onion, ginger and garlic.
- Saute for a minute or two or until the raw smell of ginger-garlic goes away and onion starts to soften.
- Then add all the veggies (carrot, beans, peppers, cabbage).
- Stir fry for about 4-5 minutes or until they are crisp-tender (meaning veggies have softened slightly yet it has some crunch and freshness. But not mushy or completely cooked.)
- Now add all the sauces (schezwan sauce, soy sauce, vinegar, ketchup) and salt.
- Mix really well.
- Add cooked noodles. Toss noodles and veggies together for a couple of minutes until everything is mixed properly.
- Lastly, garnish with chopped spring onions (green part) and serve hot.
💭 Expert Tips For Schezwan Noodles Recipe
Add salt after the water starts boiling. If you have salted the water beforehand then it takes longer to come to a boil. So always salt the water once it is boiling. Do not over boil the noodles. Read the package instructions and cook according to that time. Over boiling the noodles means sticky, mushy noodles. It is best to use carbon steel wok or cast iron pan for stir fry dishes like this schezwan noodles or fried rice. Cook on medium-high heat to get the smokey taste just like the street or restaurant-style. And keep stirring/tossing frequently to avoid burning. This ensures that veggies stay crunchy, fresh with some browning charred around the edges. Prep and keep everything ready. As you see, we are cooking on high heat, so everything will get cook faster and the entire process is super fast. So make sure you have prepped all the sauces, veggies ready and then start cooking. The amount of schezwan sauce used here may vary. Every brand sauce or homemade one may have a different spice level depending on what kind of chilies are used. So it is a smart move to taste a tiny bit of sauce, judge the spice level and adjust the amount you’re going to add here in the schezwan noodles.
Check Out Other Noodles Recipes
Chilli garlic noodles Veg chow mein Hakka noodles Veg american chopsuey Spicy ramen noodles
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