Schezwan Noodles is a spicy, flavourful and tasty dish that is made by cooking noodles with schezwan sauce, tempered spices & vegetables. Schezwan Noodles is a go to meal when you have to make a quick dish yet tasty. How to cook Schezwan Noodles is explained in this recipe with step by step pictures and video.
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 :
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
Ingredients
- 150 gms noodles
- 4 cups water
- 2 tablespoon olive oil
- 1 teaspoon garlic finely chopped
- 1 teaspoon spring onion white part finely chopped
- 1/4 cup onion thinly sliced
- 1/4 cup carrot thinly sliced
- 1/2 cup cabbage thinly sliced
- 1/4 cup capsicum thinly sliced
- 1/2 teaspoon sugar
- 1/4 teaspoon soya sauce
- 1/2 teaspoon red chilli sauce
- 1 tablespoon schezwan sauce
- 3/4 teaspoon rice vinegar
- 1/2 teaspoon pepper powder
- 1 tablespoon spring onion green part
- 1/2 teaspoon freshly cracked pepper
- salt to taste
Instructions
- Boil 4 cups water along with salt and few drops of oil.
- Add 150 gms hakka noodles.
- Cook noodles until slightly soft but not mushy.
- It should be aldente – just cooked.
- I cooked for 5 mins and it was perfect. But follow pack instructions for cooking time.
- Drain water.
- Rinse with cold water to remove the excess starch and to stop further cooking.
- Add few drops of oil.
- Give a quick mix and set aside.
- To a large wok – first heat 2 tablespoon oil. Add 1 teaspoon garlic finely chopped and 1 teaspoon spring onion white part.
- Saute until golden.
- Add 1/4 cup onion, 1/4 cup carrot, 1/2 cup cabbage and 1/4 cup capsicum (thinly sliced).
- Saute for 2 mins in medium high heat.
- Make sure the veggies should be crunchy.
- 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.
- Give a quick saute.
- Add cooked noodles.
- Give a quick mix. Add 1/2 teaspoon sugar, 1/2 teaspoon crushed pepper.
- Add 1 tablespoon spring onion green part.
- Give a quick mix. Toss well in medium high flame.
- Schezwan Noodles is ready!
Video
Notes
- 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.
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.
Selvarani Ganesan
Schezwan dishes r my Fv…Sharmi..
And ur Schezwan sauce is so helpfull for me…try it soon
Thank u
AparnaRajeshkumar
lovely fiery noodles, always loved it
Sreshta Uppalapati
Tempting Noodles… wanna grab the plate sharmi.. find time to visit my blog n drop ur valuable comments.. 🙂
Divs
Noodles look fantastic. not too dry or oily like in some hotels. looks perfectly delicious.
Manjula Bharath
wow schezwan noodle look so tempting 🙂 perfectly done as always !!
nandini dwarakanath
I just made this for dinner and it tastes so good. I used the instant schezwan paste as you suggessted and it tastes really good. Thanks for the easy recipe. Keep posting..