Schezwan Hakka Noodles Recipe – Easy Vegetable Noodle Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Schezwan Hakka Noodles Recipe – Easy Vegetable Noodle Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just crave a quick, flavorful, and satisfying meal. And honestly, nothing hits the spot quite like a plate of steaming Schezwan Hakka Noodles. I first made this when I was a student and needed something fast, delicious, and budget-friendly – and it’s been a family favorite ever since! It’s seriously so easy to make at home, and way better than takeout. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan Hakka Noodles recipe is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy weeknights. The vibrant veggies and spicy Schezwan sauce create a flavor explosion in every bite. Plus, it’s super customizable – feel free to swap in your favorite vegetables! It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love noodles?

Ingredients

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

• 1 packet Ching’s Secret Hakka Veg Noodles (approx. 200g)
• 1 medium Onion
• 2 tbsp Garlic, chopped
• 1 cup Cabbage, shredded
• 1 cup Capsicum (all colors), julienned
• 1 medium Carrot, julienned
• 2 tbsp Spring onion greens, chopped
• 2 tsp Ching’s Secret Schezwan Chutney/sauce
• Salt and pepper powder, to taste
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients! Using Ching’s Secret Hakka Noodles and Schezwan Chutney really simplifies things and gives you that authentic flavor. They’re readily available in most Indian grocery stores, and honestly, they’re a lifesaver when you’re short on time.

Now, Schezwan chutney can vary quite a bit in heat level depending on the brand and region. Some are mild, others pack a serious punch! Start with 2 teaspoons and add more to taste if you like things extra spicy.

And don’t be shy with the capsicum colors! Using a mix of red, yellow, and green just makes the dish look so much more appealing. It’s the little things, right?

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring 8-9 cups of water to a boil. Add the Hakka noodles and cook for about 2 minutes, until they’re just tender. Drain them immediately and rinse with cold water to stop the cooking process. Toss with 2 teaspoons of oil to prevent them from sticking together – trust me, this is important!
2. Heat the oil in a large pan or wok over medium-high heat. Add the chopped onions and garlic and sauté until they become translucent and fragrant. This usually takes about 2-3 minutes.
3. Now, add the julienned carrots and stir-fry for just 4-5 seconds on high heat. We want them to stay slightly crunchy.
4. Toss in the shredded cabbage, spring onion greens, and julienned capsicum. Stir-fry for another 3-4 seconds, again keeping them nice and crisp.
5. Add the Schezwan chutney and salt. Sauté for about 2 minutes, making sure everything is well combined. The aroma at this point is amazing.
6. Reduce the heat to low. Add the cooked noodles and a sprinkle of pepper powder. Toss everything together until the noodles are evenly coated with the sauce.
7. Garnish with extra spring onion greens and serve immediately. Seriously, don’t let it sit for too long – it’s best enjoyed fresh!

Expert Tips

• Don’t overcook the noodles! They should be slightly al dente, as they’ll continue to cook a bit in the sauce.
• High heat is your friend when stir-frying the vegetables. It helps them stay crisp and flavorful.
• Taste as you go! Adjust the salt and Schezwan chutney to your liking.

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Just make sure your Schezwan chutney is vegan-friendly. Many brands are!
• Gluten-Free Adaptation: Simply use gluten-free noodles. Rice noodles work beautifully.
• Spice Level: If you’re sensitive to spice, start with 1 teaspoon of Schezwan chutney and add more gradually. My friend, Priya, loves to add a pinch of red chili flakes for an extra kick!
• Quick Weeknight Meal Adaptation: Use pre-chopped vegetables to save even more time.

Serving Suggestions

Schezwan Hakka Noodles are fantastic on their own, but they also pair well with:

• A side of Manchurian (vegetable or chicken)
• Spring rolls
• A simple cucumber and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles tend to get a bit soggy when reheated, so they’re really best enjoyed fresh.

FAQs

Is this recipe suitable for meal prepping?

While you can meal prep the vegetables and sauce separately, the noodles are best cooked fresh. They tend to get sticky and lose their texture when stored.

Can I use different types of noodles?

Absolutely! You can use ramen noodles, lo mein noodles, or even spaghetti in a pinch. Just adjust the cooking time accordingly.

How can I adjust the spice level?

Start with less Schezwan chutney and add more to taste. You can also add a pinch of red chili flakes or a dash of hot sauce.

What vegetables can I substitute?

Feel free to swap in your favorites! Broccoli, mushrooms, peas, and beansprouts all work well.

What is the best way to prevent the noodles from sticking together?

Rinsing the cooked noodles with cold water and tossing them with oil is key! Don’t skip that step.