Schezwan Noodles Recipe – Quick Indian-Style Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Schezwan Noodles Recipe – Quick Indian-Style Stir-Fry

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in under 30 minutes. This Schezwan Noodles recipe is my go-to for those nights. It’s a vibrant, slightly spicy, and totally satisfying Indian-style stir-fry that’s become a family favorite. I first made this when I was craving something a little different from the usual, and it’s been a regular on our dinner rotation ever since!

Why You’ll Love This Recipe

This Schezwan Noodles recipe is seriously a winner. It’s fast, easy, and packed with flavor. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge. It’s a little bit spicy, a little bit tangy, and completely addictive. Honestly, once you try it, you’ll be making it again and again!

Ingredients

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

• 6 cups water
• 1 tsp salt
• 1 tsp oil
• 250g noodles (about 8.8 oz)
• 2 tbsp olive oil
• 3 cloves garlic, chopped
• 4 tbsp spring onion, chopped (separate some for garnish!)
• 0.5 onion, chopped
• 0.5 carrot, chopped
• 4 tbsp shredded cabbage
• 4 beans, chopped
• 0.5 capsicum (bell pepper), chopped
• 2 tbsp Schezwan sauce
• 0.5 tsp salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Schezwan Sauce: This is the star of the show! You can find different brands with varying spice levels. I like to use a medium-spicy one, but feel free to adjust to your preference. Some Schezwan sauces are more fermented and tangy, while others lean towards fiery heat. Experiment to find your favorite!
• Noodles: I usually use Hakka noodles or regular wheat noodles for this. They hold the sauce beautifully.
• Olive Oil: Now, olive oil in Indian cooking might raise an eyebrow, but I love the flavor it adds! You can absolutely substitute with vegetable oil or any other neutral oil if you prefer. It’s all about what you have on hand and what you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 6 cups of water to a boil with 1 tsp of salt and 1 tsp of oil. This little bit of oil helps prevent the noodles from sticking together.
2. Add 250g of noodles and cook until they’re al dente – meaning they still have a little bite to them. Usually around 5-7 minutes, but check the package instructions.
3. Once cooked, drain the noodles and set them aside. We don’t want soggy noodles!
4. Now, heat 2 tbsp of olive oil in a kadai or large wok over medium-high heat. Add 3 cloves of chopped garlic and 2 tbsp of chopped spring onion. Sauté for about 30 seconds until fragrant.
5. Toss in ½ chopped onion and stir-fry on high flame until it starts to turn translucent.
6. Add ½ chopped carrot, 4 tbsp shredded cabbage, 4 chopped beans, and ½ chopped capsicum. Stir-fry briefly – just a couple of minutes – to keep the veggies nice and crunchy.
7. Stir in 2 tbsp of Schezwan sauce and ½ tsp of salt. Cook for another minute, letting the flavors meld together.
8. Finally, add the cooked noodles and stir-fry on high flame until everything is well-coated with that amazing Schezwan sauce. This is where the magic happens!
9. Garnish with the remaining spring onions and serve immediately.

Expert Tips

• Don’t overcook the noodles! Al dente is key for the best texture.
• High heat is your friend when stir-frying. It helps the veggies stay crisp and the sauce coat everything evenly.
• Taste as you go! Adjust the Schezwan sauce and salt to your liking.

Variations

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

• Vegan Adaptation: This recipe is easily vegan! Just make sure your Schezwan sauce doesn’t contain any fish sauce or other animal products.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of red chili flakes or a dash of hot sauce. If you prefer milder flavors, use less Schezwan sauce. My friend, Priya, always adds a tiny bit of Kashmiri chili powder for color and a gentle warmth.
• Vegetable Variations: Feel free to add other veggies like mushrooms, broccoli, or peas. My kids love it when I sneak in some finely chopped spinach!
• Gluten-Free Noodle Options: Use gluten-free noodles made from rice or quinoa for a gluten-free version.

Serving Suggestions

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

• A side of vegetable Manchurian
• A refreshing cucumber raita
• A simple Indian salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They might get a little softer upon reheating, but still delicious!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? While it’s best enjoyed fresh, you can meal prep the sauce and veggies ahead of time. Store them separately and then quickly stir-fry with freshly cooked noodles when you’re ready to eat.
• Can I use different types of noodles? Absolutely! Udon noodles, ramen noodles, or even spaghetti will work in a pinch.
• How can I adjust the spice level? As mentioned before, adjust the amount of Schezwan sauce or add chili flakes/hot sauce.
• What is the best way to store leftover Schezwan Noodles? In an airtight container in the fridge for up to 2 days.
• Can I add protein like chicken or paneer to this recipe? Definitely! Add cooked chicken or paneer along with the veggies for a more substantial meal.

Enjoy making (and eating!) these Schezwan Noodles. Let me know in the comments how yours turn out!