Schezwan Noodles Recipe- Quick & Easy Indo-Chinese Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Schezwan Noodles Recipe – Quick & Easy Indo-Chinese Stir-Fry

Hey everyone! If you’re anything like me, you absolutely love a good plate of Schezwan Noodles. It’s that perfect blend of spicy, savory, and slightly sweet – a total comfort food that always hits the spot. I remember the first time I tried making these at home; it felt a little daunting, but honestly, it’s way easier than you think! And the flavor? So much better than takeout. Let’s get cooking!

Why You’ll Love This Recipe

This Schezwan Noodles recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s easy, even if you’re not a seasoned chef. And most importantly, it’s bursting with flavor. This isn’t just any noodle dish; it’s a vibrant, spicy, and satisfying meal that’s sure to become a weeknight favorite. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge.

Ingredients

Here’s what you’ll need to whip up a delicious batch of Schezwan Noodles:

• 1 packet egg noodles (approx. 200g)
• ¼ cup spring onions, finely chopped
• 2 cups julienne vegetables (beans, carrots, cabbage, capsicum)
• ½ tsp soya sauce
• 1 ½ tbsp schezwan sauce
• ½ tsp brown sugar
• ½ tsp pepper powder
• Salt as required
• 1 ½ tbsp sesame oil or peanut oil
• 1 tbsp chopped spring onion greens (for garnish)
• 12 dry red chilies (soaked)
• 1 tsp grated ginger
• 12 garlic cloves
• 1 tbsp oil
• 1 ½ tbsp red chilli sauce
• 1 tsp soy sauce
• 1 ½ tsp brown sugar
• 3 tsp vinegar

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this dish.

• Red Chilies: I like to use a mix of chilies for depth of flavor, but Kashmiri red chilies are amazing for that beautiful, vibrant red color. Don’t skip them if you can!
• Noodles: Egg noodles are traditional, and they have a lovely chewiness. However, Hakka noodles work beautifully too. Just make sure to cook them al dente – nobody likes mushy noodles!
• Schezwan Sauce Heat: Schezwan sauce heat levels can vary a lot depending on the brand and region. Start with 1 ½ tablespoons and taste as you go. You can always add more, but you can’t take it away! My grandmother always said a little spice keeps the doctor away.
• Oil: Sesame oil adds a wonderful nutty aroma, but peanut oil works just as well if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Schezwan Sauce: First, let’s tackle the star of the show – the Schezwan sauce. Soak those dry red chilies in warm water for about 30 minutes to soften them up. Drain them well, then grind them with the ginger and garlic to form a smooth paste. Heat 1 tablespoon of oil in a pan, add the paste, and sauté for about 4 minutes until fragrant. Stir in the red chili sauce, soy sauce, brown sugar, and salt. Add 3-4 tablespoons of water and cook for a minute. Finally, add the vinegar and cook briefly. Remove from the heat and let it cool completely before refrigerating. This sauce can be made ahead of time – a lifesaver on busy weeknights!
2. Stir-Fry the Spring Onions: Heat 1 ½ tablespoons of sesame oil in a wok or large frying pan over high heat. Add the chopped spring onions and stir-fry for just about a minute until they start to soften.
3. Add the Veggies: Now, toss in your julienned vegetables. Stir-fry on high heat for about 4 minutes, until they’re slightly tender-crisp. We want a little bite to them!
4. Season and Sauce It Up: Season the veggies with salt, pepper, and brown sugar. Then, pour in that glorious Schezwan sauce and give everything a good toss to coat.
5. Noodle Time! Add the boiled noodles to the wok and toss everything together really well, making sure every strand is coated in that delicious sauce.
6. Final Stir-Fry & Serve: Stir-fry the mixture on high heat for another minute to heat everything through. Turn off the heat, garnish with those chopped spring onion greens, and serve immediately. Seriously, don’t wait – these are best enjoyed hot!

Expert Tips

• High Heat is Key: A wok and high heat are your best friends for stir-frying. It helps the veggies stay crisp and gives the noodles that lovely “wok hei” flavor.
• Don’t Overcook the Noodles: Al dente is the way to go! They’ll continue to cook a little in the wok.
• Taste as You Go: Seriously, taste and adjust the seasoning as you go. Everyone’s spice preference is different.

Variations

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

• Vegan Schezwan Noodles: Use vegan noodles (rice noodles are a great option) and make sure your Schezwan sauce and soy sauce are vegan-friendly.
• Gluten-Free Schezwan Noodles: Use gluten-free noodles (like rice noodles or buckwheat noodles) and substitute tamari for soy sauce.
• Spice Level Adjustments: Control the heat by adjusting the number of red chilies you use in the sauce. Removing the seeds from the chilies also helps reduce the spice.
• Festival Adaptations: I often make a big batch of these for Diwali or other celebrations as part of a larger Indo-Chinese spread. It’s always a hit! My friend, Priya, loves adding paneer to hers for a protein boost.

Serving Suggestions

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

• Manchurian: A classic Indo-Chinese pairing!
• Spring Rolls: Crispy and flavorful.
• A simple side salad: To balance out the richness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles will absorb some of the sauce and may become a little softer. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What type of noodles are best for Schezwan Noodles? Egg noodles are traditional, but Hakka noodles or even rice noodles work well.
• Can I make the Schezwan sauce ahead of time? How long does it last? Absolutely! The sauce can be made up to a week in advance and stored in the refrigerator.
• What vegetables can I substitute in this recipe? Feel free to use any veggies you like! Broccoli, mushrooms, peas, and bell peppers are all great options.
• How can I adjust the spice level of the Schezwan sauce? Use fewer red chilies, remove the seeds, or add a touch of sugar to balance the heat.
• Is it possible to make this dish without using a wok? Yes, a large frying pan will work just fine, but a wok is ideal for achieving that authentic stir-fry flavor.

Enjoy your homemade Schezwan Noodles! I hope this recipe brings a little bit of Indo-Chinese deliciousness to your kitchen. Happy cooking!