Schezwan Noodles
Al dente cooked noodles tossed in a hot, spicy and tangy schezwan sauce. These Indo-Chinese noodles are a popular dish from the restaurants but did you know they can be made at home and it's easy.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 160 grams (6 ounces) noodles (2 servings)
- 3 tablespoons oil (divided)
- 1 ¼ cup mixed vegetables chopped ( carrots, capsicum,beans, mushrooms)
- 2 sprigs spring onions ( separate greens and whites)
For the sauce or use 2 to 3 tbsp schezwan sauce
- 1 tablespoon Kashmiri red chili powder (mixed with little water)
- 1 to 1½ tablespoon tomato sauce (optional)
- ¾ tablespoon (3 to 4) garlic cloves chopped finely
- ¾ tablespoon (½ inch) ginger peeled and chopped finely
- ¼ cup (1 small) onion chopped finely
- ½ teaspoon salt (adjust as needed)
- 1 teaspoon sugar
- 1 tablespoon soya sauce (naturally brewed)
- 1 teaspoon vinegar
- ¼ to ½ teaspoon sichuan pepper crushed gently
How to make the recipe
Preparation
- Bring 6 to 8 cups of water to a rolling boil in a pot. Add the noodles and cook al dente. Follow the instructions on the pack for exact cook time. While the noodles cook, chop all the veggies.
- When they are done, drain them to a colander and rinse under running water. Drain well. Drizzle 1 tsp oil and run your fingers through the noodles to keep them non-sticky.
- Mix chili powder with little water to make a thick paste.
Make the sauce
- Pour 1½ tablespoon oil in a pan and saute ginger and garlic until they smell aromatic.
- Add the onions and saute until golden. Reduce the flame. Add red chili paste, tomato sauce, salt, sugar, soya sauce, vinegar, Szechwan pepper and 2 tbsps water. Let cook until it smells aromatic & releases oil on the sides.
- Taste the sauce and add more red chilli paste, soya or salt to suit your taste. Keep this aside in a bowl.
How to make Schezwan Noodles
- Pour the rest of the oil and add spring onion whites and vegetables. Sauté until they are tender yet crunchy.
- Add the noodles, schezwan sauce and spring onion greens. Stir fry on a high heat for 2 to 3 mins. Adjust salt and sauce to taste.
- Serve veg schezwan noodles hot.
NUTRITION (estimation only)
Calories: 273kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 1213mg | Potassium: 613mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6516IU | Vitamin C: 101mg | Calcium: 61mg | Iron: 2mg
