Schezwan Noodles are spicy noodles which are perfect to eat as is it or pair with any Chinese Style Curry. You can make these vegetarian, with chicken, eggs or with shrimp as per your liking using this easy recipe. Here is how to make these at home.
If you are a Noodle lover just like me, then here are some more recipes from my favourites collection – Hibachi Noodles, Hakka Noodles, Drunken Noodles, Kimchi Noodles, Pad Thai Noodles, Chilli Garlic Noodles and Peanut Sesame Noodles.
About This Recipe
Being a big fan of Noodles, I have tried almost all the delicious Noodle recipes, but I love the street style Schezwan Noodles, and that’s the reason it is often prepared at home when I want to eat something spicy, delicious and comforting.
The spice, the aroma, the flavour and the fire are just some of the adjectives that hit us when we think of Chinese food. Am I right? Us Indians have this affinity for Indo-Chinese cuisine, and how can we not? With delicacies like Schezwan Noodles, Schezwan Fried Rice and Gobi Manchurian, no one can control their hunger?
We have a nostalgic connection with this cuisine reminding us of those tiny, red coloured fast food centres, ever bustling with food fanatics like us. And therefore today I decided to share the all time favourite Veg Schezwan Noodles, that never fail to satisfy our souls and fill our tummies with contentment.
Long, soft noodles tossed and sautéed in spicy sauces and vegetables like peppers, carrot, chillies and more, it is a treat to your taste buds.
It just takes a few minutes of preparation to make these Indian style Schezwan Noodles and while the water is boiling for the noddles, you can do all the prep during that time. That’s how I do it and my delicious Noodle dinner is ready in no time.
The addition of celery gives these homemade noodles a very restaurant like taste and now with this recipe, the same taste can be achieved at home.
My home made Schezwan Sauce gives this recipe a fabulous spicy kick. Do try the recipe to make Schezwan Sauce at home and see the difference. In case you have time crunch, you can definitely use store bought sauce.
So if there is Noodle on the menu, get ready with the ingredients and make yourself a delicious meal for the lazy weekends.
This Schezwan Noodle is,
- Easy + Quick
- Loaded with veggies
- A favourite among kids
- Perfect for lazy meals
Noodles – I have oped for flat noodles, but you can also go ahead and use udon noodles, egg noodles etc, whichever suits your taste buds.
Vegetables – The best part, you can add whichever vegetables you want. I like to add celery, carrot, capsicum, cabbage, spring onions, but you can go ahead and add in broccoli, red pepper, yellow pepper, mushrooms etc.
You can also add in some protein such as Tofu, Chicken, Shrimp etc.
Oil – I like to use a combination of sesame oil and chilli oil. They add an authentic taste to the same. Chilli Oil also adds a fantastic spicy flavour, that complements the noodles so well.
If you cannot find these two oils, you can always cook them in vegetable oil or olive oil too.
Sauce – Now, to make the noodles spicy and tart, add in some basic Chinese sauces such as schezwan sauce and tomato sauce. These sauces are easily available at any grocery store, but make sure you use the good quality ones for the best taste.
Vinegar – Along with spicy and tart flavour, vinegar does it work of adding that little tanginess that is a must in Schezwan Noodles. So do not miss on this one.
Others – Apart from the above mentioned ingredients, we will need onion, garlic and salt. Add in more garlic, if you like that garlicky flavour in your noodles.
How to make Schezwan Noodles?
Heat oil in a pan.
When oil becomes hot, add onion and garlic. Saute on high flame for 30 secs.
Add celery, capsicum and carrots and saute on high flame for 2 mins.
Add cabbage and cook for 2-3 mins.
Now add noodles on high flame itself and add schezwan sauce, tomato sauce, vinegar and salt to it. Toss everything very well.
Frequently asked Questions:
To make Chicken Schezwan Noodles, add some boiled and shredded chicken along with the veggies and saute for a few minutes. Keep the remaining recipe same.
Both these noodles are dishes from China but they are made in different regions of China in a slightly different way.
Schezwan is a slightly spicier way of making dishes and they use a lot of red chilli, garlic and peppercorns in their recipes. Hakka Noodles are generally milder, as compared to Schezwan Noodles.
You can add vegetables like carrot, mushroom, broccoli, capsicum, beans, cabbage etc in these noodles. Even paneer or tofu can be added in the vegetarian version of these. Add eggs and scramble them to make Egg Schezwan Noodles.
I always feel that Schezwan Sauce prepared at home makes a lot of difference in the taste of these spicy noodles. As the sauce is fresh and free of preservatives, it adds an authentic taste that makes the noodles even more delicious.
In case you are planning to make the same at home, here is the recipe – Homemade Chinese Schezwan Sauce.
These Schezwan Noodles are so flavourful that you can serve it on its own for a comforting lazy meal day. But if your are planning to make it for your Sunday brunch, then serve them with Indo Chinese Veg Manchurian, Sweet and Sour vegetables, Indo Chinese Chilli Chicken, Gobi Manchurian or General Tso Tofu.
You can also serve a warm and comforting soup like Chinese Hot and Sour Soup, or some Chicken Momos on the side.
I will suggest you to make these Noodles fresh. You can boil the noodles and store in the fridge for 3 to 4 days, and make fresh Schezwan Noodles when you are planning on to serve.
But in case you have leftovers, store them in an air tight container and they will last for 2 days. Reheat properly in a pan or microwave until nice and warm, before serving.
Pro Tips By Neha
Do not over boil the noodles. If you over boil them, it will stick in your mouth and will not taste great.
if making for kids, load it up with veggies, as this is a great way to feed vegetables to your kids.
You can adjust the amount of spice, by increasing or decreasing the amount of Schezwan Sauce.
Prepping : Prep all the ingredients beforehand and cook the noodles on high heat for best taste.
Do not over cook the vegetables too. They should have a little bite and crunch in them.
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Schezwan Noodles Recipe
- 150 g Plain Noodles
- 2 tablespoon Sesame Oil
- ½ cup Onion (Sliced)
- 6-8 Garlic (Chopped)
- 2 tablespoon Celery (Chopped)
- ¾ cup Capsicum (Julienned)
- ½ cup Carrot (Julienned)
- ¾ cup Cabbage (Shredded)
- 4 tablespoon Schezwan sauce
- 2 teaspoon Tomato Sauce
- 1 teaspoon Vinegar
- Salt to taste
- ¼ cup Spring Onion (Chopped)
- 2 teaspoon Chilli Oil (Optional)
- Heat 7 cups of water in a pan and when the water comes to boil, add 3 teaspoon sesame oil and noodles to it.
- Cook until the noodles are done.
- Immediately strain the noodles and put them in cold water.
- Strain and spread on a platform.
- Apply 2 teaspoon of oil all over them so that they doesn’t stick together.
- Heat rest of the oil in a pan.
- When oil becomes hot, add onion and garlic.
- Saute on high flame for 30 secs.
- Add celery, capsicum and carrots and saute on high flame for 2 mins.
- Add cabbage and cook for 2-3 mins.
- Veggies should remain crispy.
- Add noodles on high flame itself and add schezwan sauce, tomato sauce, vinegar and salt to it.
- You can adjust the quantity of schezwan sauce according to the spiciness required.
- Toss everything very well.
- Noodles should get heated up nicely.
- Switch off the flame and add spring onion greens and mix well.
- You can add some extra chilly sesame oil in the end for extra flavour.
- Serve hot.
Hi Neha loved the recipe!!could u let me know which brand of sesame oil u use…..
Hi, Thnx. I use a local brand called Idhayam. You can use any brand. They are all the same.
Dr Martin Huang
Just wondering, can I sub the noodles to Hor Fan instead? Instead of the yellow noodles, I would like to try it on other varieties.
Thanks for sharing!
Yes sure, you can.