Idiyappam Stir-Fry Recipe – Schezwan Pepper & Mixed Veggies

Last Updated on 4 months by Neha Deshmukh

Idiyappam Stir-Fry Recipe – Schezwan Pepper & Mixed Veggies

Hey everyone! If you’re anything like me, you’re always looking for fun ways to use up leftovers. And if those leftovers happen to be soft, stringy idiyappam… well, get ready for a treat! This Idiyappam Stir-Fry is a total game-changer. It’s quick, flavourful, and honestly, a little addictive. I first made this when I was craving something spicy and didn’t want to spend hours in the kitchen. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your typical idiyappam dish. We’re taking this South Indian staple and giving it a vibrant, Schezwan-inspired makeover. It’s a fantastic way to enjoy idiyappam in a whole new light – think of it as a delicious noodle alternative! Plus, it’s a brilliant way to sneak in some extra veggies. It’s ready in under 30 minutes, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to whip up this flavour bomb:

• 5 cups cooked idiyappam (about 300-350g)
• 2 cups mixed vegetables (carrot, capsicum/bell pepper, beans, onion, cabbage) – roughly 250g total
• 6 garlic cloves, minced
• 1 tbsp chilli paste
• 1 tbsp chilli sauce
• 1 tbsp soya sauce
• 1 tsp vinegar
• 1 tsp pepper (preferably Schezwan pepper)
• Salt as needed
• Oil – about ¼ – ½ cup (adjust to your preference)
• Spring onion, chopped, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe shine:

• Schezwan Pepper: Don’t skip this if you can help it! It adds a unique, smoky heat that really elevates the dish. If you can’t find it, regular black pepper will work in a pinch, but it won’t be quite the same.
• Idiyappam – South India’s Noodle: Idiyappam, also known as string hoppers, are steamed rice noodles. They have a lovely, slightly chewy texture that works beautifully in a stir-fry. You can find them in most Indian grocery stores, or even make your own if you’re feeling ambitious!
• Vegetable Variations: Feel free to get creative with your veggies! Broccoli, mushrooms, or even baby corn would be fantastic additions. Just make sure to adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a wok or large frying pan over high heat. You want it nice and hot!
2. Add the minced garlic and pepper (Schezwan pepper if you have it) and sauté for about 30 seconds, until fragrant. Don’t let the garlic burn!
3. Now, add the chilli paste, chilli sauce, soya sauce, and vinegar. Cook for another 2 minutes, stirring constantly. This is where the magic happens – the sauce will start to thicken and become beautifully fragrant.
4. Add all your mixed vegetables except the cabbage. Stir-fry for 2-3 minutes, until they’re starting to soften but still have a bit of crunch.
5. Add the cabbage last. We want it to stay nice and crisp! Stir-fry for another minute.
6. Gently mix in the steamed idiyappam. Season with salt to taste.
7. Toss everything vigorously to coat the idiyappam evenly with the sauce. This is important – you want every strand coated in flavour!
8. Garnish with chopped spring onions and serve immediately. A side of tomato chilli sauce is highly recommended!

Expert Tips

• High Heat is Key: A hot wok is essential for a good stir-fry. It helps the vegetables cook quickly and evenly, and prevents them from getting soggy.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook in two batches to avoid overcrowding the pan.
• Taste as You Go: Adjust the seasoning to your liking. Everyone’s spice tolerance is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check that your chilli sauce and soya sauce are vegan-friendly.
• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of chilli paste and sauce. Or, add a pinch of sugar to balance the flavours. My friend, Priya, loves to add a dash of Kashmiri chilli powder for colour and mild flavour.
• Gluten-Free Considerations: Use a gluten-free soya sauce (tamari) to make this dish gluten-free.
• Festival/Brunch Adaptations: This is a fun dish to serve at a brunch or as part of a larger Indian spread. You could add some paneer or tofu for extra protein.

Serving Suggestions

This Idiyappam Stir-Fry is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.
• A glass of chilled lassi.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the idiyappam will lose some of its texture, so it’s best enjoyed fresh. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Can I use leftover Idiyappam for this recipe? Absolutely! That’s what this recipe is for! It’s a fantastic way to use up leftover idiyappam and prevent food waste.
• What vegetables work best in this stir-fry? Anything goes, really! But carrots, capsicum, beans, and cabbage are a classic combination.
• Can I adjust the spice level of this dish? Yes, definitely! Reduce the amount of chilli paste and sauce for a milder flavour.
• Is Schezwan Pepper essential for the flavour? It’s not essential, but it really does add a unique depth of flavour. If you can find it, I highly recommend it!
• How can I make this dish ahead of time? You can chop the vegetables and prepare the sauce ahead of time. But it’s best to stir-fry everything just before serving to ensure the idiyappam stays nice and fluffy.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!