Schezwan Noodles Recipe – Quick & Easy Indian Style Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Schezwan Noodles Recipe – Quick & Easy Indian Style Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavourful meal that hits all the right spots. And honestly, nothing does that quite like a steaming bowl of Schezwan Noodles. I first made this when I was craving that familiar Indo-Chinese taste but didn’t want to spend hours in the kitchen. This recipe is my go-to ever since! It’s fast, easy, and totally customizable. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan Noodles recipe is a winner for so many reasons. It’s ready in under 20 minutes – perfect for busy weeknights. The flavour is incredible – a beautiful balance of spicy, savoury, and slightly sweet. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge. Honestly, who doesn’t love a good stir-fry?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious noodles:

• 200 grams noodles
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds
• 1 teaspoon dried red pepper flakes
• 12 cloves garlic, minced
• 2 whole green chillies
• 1 tablespoon ginger paste
• 1 bunch scallions or green onions
• 0.5 cup sliced onions
• 1 whole bell pepper, chopped
• 0.5 cup green peas
• 1 bunch cilantro, chopped
• To taste salt
• Coconut aminos, rice vinegar, sweet cooking seasoning, Schezwan spice mix (optional), and black pepper – amounts to your liking!

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Coconut Aminos as a Soy Sauce Alternative: I love using coconut aminos instead of soy sauce for a healthier, gluten-free option. It has a similar savoury flavour with a touch of sweetness.
• Schezwan Spice Mix – Regional Variations: Schezwan spice mix can vary quite a bit depending on where you are in India! Some are milder, some are fiery. Feel free to adjust the amount to your preference, or even make your own blend.
• Type of Noodles Used: You can really use any noodles you like! I usually go for Hakka noodles, but Chow Mein noodles or even spaghetti work in a pinch. Just make sure to cook them al dente – nobody likes mushy noodles!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, let’s prep our veggies. Chop your cilantro, onions, garlic, bell pepper, and scallions. Don’t toss those scallion greens just yet – we’ll use them for garnish later!
2. Get your noodles boiling in salted water until they’re perfectly al dente. Once they’re cooked, drain them and rinse under cold water. Toss with about 1 tablespoon of oil to prevent them from sticking together.
3. Now for the flavour! Heat sesame oil in a wok (or a large frying pan) over medium-high heat. Add sesame seeds and red pepper flakes and toast them until they become fragrant – this usually takes just a minute or two.
4. Add the minced garlic, whole green chillies, and ginger paste. Sauté for about a minute until you can really smell that lovely aroma.
5. Stir in the scallions and sliced onions. Sauté until the onions soften, adding a splash of water if things start to get too dry.
6. Add the chopped bell peppers and green peas. Cook until they’re tender-crisp – you still want a little bit of bite!
7. Mix in the chopped cilantro and sauté for another minute.
8. Time for the sauce! Add coconut aminos, rice vinegar, sweet cooking seasoning, Schezwan spice mix (if using), and a generous grind of black pepper.
9. Toss the cooked noodles into the wok. Stir-fry for 1-2 minutes, making sure the noodles are coated evenly with that delicious sauce.
10. Finally, garnish with the reserved scallion greens and serve immediately!

Expert Tips

• Don’t overcrowd the wok! Work in batches if necessary to ensure everything cooks evenly.
• Taste as you go! Adjust the seasoning to your liking.
• A hot wok is key for a good stir-fry.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your Schezwan spice mix to ensure it doesn’t contain any animal products.
• Spice Level Adjustment: My family loves things spicy, so I tend to add a bit more red pepper flakes and green chillies. But feel free to tone it down if you prefer a milder flavour.
• Gluten-Free Noodle Options: Use rice noodles or gluten-free wheat noodles for a gluten-free version.
• Festival/Celebration Adaptations: For a heartier meal, especially during festivals, add some protein like paneer, chicken, or shrimp. My friend Priya always adds grilled chicken to hers for a protein boost!

Serving Suggestions

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

• A side of vegetable spring rolls
• A refreshing cucumber salad
• A spicy mango chutney

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the noodles may absorb some of the sauce upon standing, so you might want to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

1. What type of noodles work best for Schezwan Noodles?

Hakka noodles are traditional, but Chow Mein, spaghetti, or even rice noodles work well! The key is to cook them al dente.

2. Can I make the Schezwan sauce ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to cook.

3. How do I adjust the spice level of this recipe?

Reduce or increase the amount of red pepper flakes and green chillies. You can also remove the seeds from the chillies for a milder flavour.

4. What can I substitute for coconut aminos?

Soy sauce is the most common substitute, but tamari (gluten-free soy sauce) or liquid aminos also work well.

5. Can I add protein like chicken or shrimp to this recipe?

Definitely! Add cooked chicken, shrimp, or paneer during the last few minutes of cooking.

6. How can I prevent the noodles from sticking together?

Rinsing the cooked noodles under cold water and tossing them with a little oil is the key!