Schezwan Noodles Recipe – Quick Vegetable Hakka Noodles

Last Updated on 2 months by Neha Deshmukh

Schezwan Noodles Recipe – Quick Vegetable Hakka Noodles

Introduction

Okay, let’s be real – who doesn’t love a good plate of Schezwan noodles? It’s the ultimate comfort food, quick to make, and bursting with flavour. I remember the first time I tried making these at home; I was a little intimidated by the “Schezwan” part, but honestly, it’s so much easier than it sounds! This recipe is my go-to for a speedy weeknight dinner, and I’m so excited to share it with you. Get ready for a delicious, slightly spicy, and totally satisfying meal!

Why You’ll Love This Recipe

This Schezwan Noodles recipe is a winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! It’s packed with fresh, crunchy vegetables, making it a surprisingly healthy option. And, of course, the flavour is phenomenal. That perfect balance of spicy, tangy, and savoury… seriously addictive. Plus, it’s super customizable – add your favourite veggies or protein, and adjust the spice to your liking.

Ingredients

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

• 150 grams noodles
• 1 pinch of salt
• 2 tablespoons oil
• 0.5 teaspoon garlic, minced
• 0.25 cup spring onion whites, chopped
• 0.25 cup french beans, chopped
• 0.25 cup carrots, julienned
• 0.25 cup capsicum (bell pepper), sliced
• 0.5 cup cabbage, shredded
• 1 cup mushrooms, sliced
• 1 tablespoon Schezwan sauce
• 0.25 teaspoon black pepper
• 1 teaspoon rice vinegar
• 1 tablespoon spring onion greens, chopped

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Schezwan Sauce: This is the star of the show! Don’t skimp on quality. A good Schezwan sauce will have a complex flavour profile – spicy, tangy, and slightly sweet. You can find it at most Asian grocery stores, or even in the international aisle of larger supermarkets.
• Noodles: I prefer using Hakka noodles for this recipe. They have a lovely chewiness that holds up well to the sauce. You can also use chow mein noodles or even spaghetti in a pinch, but Hakka noodles are truly the best.
• Rice Vinegar: Trust me on this one. Rice vinegar adds a subtle tang that really elevates the flavour. Don’t substitute with white vinegar – it’s just not the same!
• Vegetables: Feel free to swap in your favourites! Broccoli, snap peas, or baby corn would all be delicious additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the noodles. Bring a pot of water to a boil, add a pinch of salt and 2 tablespoons of oil, and cook the noodles until they’re al dente – that means slightly firm to the bite. Drain them immediately, rinse with cold water to stop the cooking process, and toss with a little oil to prevent them from sticking together. Set aside.
2. Now, heat a wok or large frying pan over high heat. Add a tablespoon of oil and once hot, sauté the minced garlic and chopped spring onion whites until fragrant – about 30 seconds. Don’t let the garlic burn!
3. Add the chopped french beans and stir-fry for 3-4 minutes until they start to become tender-crisp.
4. Next, add the carrots, capsicum, cabbage, and mushrooms. Stir-fry everything together for another 7-8 minutes, until the vegetables are slightly charred and have a nice bite to them. We want a little texture!
5. Time for the flavour! Add the Schezwan sauce and black pepper. Mix well to coat the vegetables evenly. Taste and adjust the spice level if needed – add more Schezwan sauce for extra heat.
6. Add the cooked noodles to the wok and toss gently to combine, ensuring every strand is coated in that delicious sauce.
7. Finally, drizzle in the rice vinegar and add the chopped spring onion greens. Give it one last toss, and serve immediately!

Expert Tips

• High Heat is Key: Stir-frying is all about high heat and quick cooking. This helps the vegetables stay crisp and prevents them from getting soggy.
• Don’t Overcrowd the Wok: If you’re making a large batch, cook the vegetables in batches to avoid overcrowding the wok.
• Prep Everything First: This recipe comes together quickly, so it’s best to have all your ingredients chopped and measured out before you start cooking.

Variations

• Chicken Schezwan Noodles: My family loves this one! Add 1 cup of diced, cooked chicken to the wok along with the vegetables.
• Paneer Schezwan Noodles: For a vegetarian twist, add 1 cup of cubed paneer (Indian cheese) along with the vegetables.
• Shrimp Schezwan Noodles: A quick and easy protein boost! Add 1 cup of cooked shrimp during the last few minutes of cooking.

Vegan Adaptation

Making this recipe vegan is super easy! Just make sure your Schezwan sauce is vegan-friendly (some contain fish sauce). That’s it!

Gluten-Free Adaptation

Want to enjoy this recipe gluten-free? Simply use gluten-free noodles and double-check that your Schezwan sauce is also gluten-free. There are some great gluten-free noodle options available now, made from rice or other gluten-free grains.

Spice Level Adjustment

This recipe is moderately spicy, but you can easily adjust it to your liking.

• For less spice: Use less Schezwan sauce, or add a teaspoon of sugar to balance the heat.
• For more spice: Add a pinch of red chilli flakes or a dash of hot sauce.

Quick Weeknight Version

Short on time? Use pre-cut vegetables and pre-cooked noodles to make this recipe even faster.

Serving Suggestions

These noodles are delicious on their own, but they also pair well with:

• A side of vegetable spring rolls
• A refreshing cucumber salad
• A cup of hot and sour soup

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave. Note that the noodles may become slightly softer upon reheating.

FAQs

What type of noodles are best for Schezwan Noodles?

Hakka noodles are the traditional choice, but chow mein noodles or even spaghetti can work in a pinch.

Can I make Schezwan sauce from scratch?

Yes, you can! There are many recipes available online, but it’s a bit time-consuming. Store-bought sauce is perfectly fine for a quick and easy meal.

How can I adjust the spice level of this recipe?

Use more or less Schezwan sauce, or add a pinch of red chilli flakes or sugar to balance the heat.

Can I add protein like chicken or paneer to this recipe?

Absolutely! Add about 1 cup of cooked protein along with the vegetables.

How do I prevent the noodles from sticking together?

Rinse the cooked noodles with cold water and toss them with a little oil before adding them to the wok.