Schezwan noodles recipe, Veg schezwan noodles

Schezwan noodles is one such spicy, flavorful and red colored noodles prepared with veggies, Szechwan sauce and noodles. Veg Schezwan noodles is super popular among all the noodles variety due to its color, spiciness and garlic flavors and with same ingredients fried rice can also be prepared easily at home. This noodles recipe is just an enhancement to the regular hakka noodles.

For this recipe, schezwan sauce can be easily prepared at home with everyday ingredients or for convenience can be store bought as well. I made ambur chicken biryani last week and had some unused chili paste so thought to make schezwan sauce for the blog as I never got chance to picture it. So with the same sauce I made fried rice too which I will post in the coming weeks. So I used byadgi chili while making the paste for biryani and in the picture you will notice regular dry chili used as I mentioned it is leftover chili paste. This byadgi chili is not very spicy and at the same time yields excellent red color. You guys can try using it if it is in your reach or you can try using regular dry red chili that is at home.

In this veg schezwan noodles recipe I have used veggies like onion, carrots, green pepper and cabbage which are thinly sliced so it can bee cooked fast in high flame. Also using lot of garlic gives this noodles a different taste and makes it stand out. Also you can use any noodles variety of your choice to make this dish, usually I use that hakka noodles packet for this, since it is lockdown I used some curly noodles which I bought from an Asian store. If you are planning to make this noodles at home you can prepare the day before and stored in refrigerator after the sauce is completely cooled and it will stay good for 1 week in the fridge if maintained well. Alway use dry spoon whenever you plan to use the sauce. If you want more of this sauce just double the quantity mentioned. The amount of schezwan sauce used in the recipe might differ according to its spice level. So let’s get to the making!
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Schezwan noodles recipe, Veg schezwan noodles

2020-05-25 23:19:20

Serves 1

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. Noodles – 1
2. Garlic – 2 (minced)
3. Sliced onions – ¼ cup
4. Carrots – 3 tbsp (julienne/ thin slices)
5. Green capsicum/ Bell pepper – ¼ cup (julienne/ thin slices)
6. Cabbage – ½ cup (shredded)
7. Spring onion- 1
8. Salt – to taste
9. Soy sauce – ½ tsp
10. Oil – 2 tsp

For schezwan sauce

1. Red chilli – 10 to 12
2. Garlic – 2 tsp
3. Ginger – ½ tsp
4. Soy sauce – ¼ tsp
5. Vinegar – ¼ tsp
6. Salt – to taste
7. Sugar – ¼ tsp
8. Oil – 2 tbsp

Note

* 1 cup = 235 ml

Instructions

Soak dry red chili in warm water for an hour or two. After 2 hours add soaked dry red chilli to the blender with 2 to 3 tbsp of water and grind it into paste.
Now heat oil in a pan to it add chopped finely chopped garlic and ginger. Saute well. Then add dry red chili paste. Saute well. My paste was little watery do I dint add water while cooking it. This should take about 4 to 5 minutes. After 5 minutes of sauteeing add salt and sugar. Saute well. Then add add soy sauce. Mix well. Then finally add vinegar. Mix well. Cook for a minute when oil oozes out in the sides put off the flame and keep it aside.
In a pot boil water and add noodles to it and cook till done. Then drain excess water and run the noodles in cold water and keep it aside. This prevents noodles from sticking.
Heat oil in a wok/ pan to it add chopped garlic, onion, spring onion, thinly sliced carrots, bell pepper snd cabbage. Saute the veggies on high flame so the veggies don’t leave water. This should take about 2 to 3 minutes. When the veggies are sauteed add schezwan sauce and saute well.
When everything looks combined add cooked noodles and salt.Toss it well and combine everything well. Serve it hot.

Notes

1. Add noodles only after the water boils. Cook it for prescribed time mentioned in the packet.
2. Overcooking of noodles encourages it to loose its texture.
3. Pouring cold water or regular tap water over cooked noodles prevents stickiness.
4. Cooking veggies on high flame enhances noodles taste but be sure not to burn it.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Veg schezwan noodles with step by step images

Soak dry red chili in a cup of warm water for an hour or two. After 2 hours add soaked dry red chilli to the blender with 2 to 3 tbsp of water and grind it into paste.
Now heat oil in a pan to it add chopped finely chopped garlic and ginger. Saute well. Then add dry red chili paste. Saute well. My paste was little watery do I dint add water while cooking it. This should take about 4 to 5 minutes. After 5 minutes of sauteeing when the all the raw of chili paste is gone add salt and sugar. Saute well.
Now add soy sauce. Mix well. Then finally add vinegar. Mix well. Cook for a minute when oil oozes out in the sides put off the flame and keep it aside.
In a pot boil water and add noodles to it and cook till done. Then drain excess water using colander and run the noodles in cold water and keep it aside. This prevents noodles from sticking.
Heat oil in a wok/ pan to it add chopped garlic, onion, spring onion, thinly sliced carrots, bell pepper snd cabbage. Saute the veggies on high flame so the veggies don’t leave water. This should take about 2 to 3 minutes. When the veggies are sauteed add schezwan sauce and saute well. The sauce is already cooked so you don’t have to cook it for long time.
When everything looks combined add cooked noodles and salt. Toss it well and combine everything well, garnish it with green stalk of spring onion and put off the flame. Serve it hot.