Spicy Homemade Veg Schezwan NoodlesVeg
Enjoy restaurant-style Schezwan Noodles right at home! This Indo-Chinese dish is packed with colorful, crunchy vegetables like carrots, bell peppers, cabbage, and mushrooms, all tossed in a bold and spicy Schezwan sauce. Perfectly firm noodles are coated in aromatic ginger, garlic, and savory sauces for a quick, wholesome meal. Whether served as a tasty evening snack or a flavorful dinner, these spicy noodles are sure to satisfy your cravings. Ready to serve in just 30 minutes!
Ingredients
Main Components:
as needed Cooked Noodles
Water : For boiling
2 tbsp Oil
Aromatics & Vegetables:
1 tbsp Garlic (finely chopped)
1 tbsp Ginger (finely chopped)
1 cup Carrot (julienned)
1 cup Cabbage (shredded)
1 cup Green Capsicum (thinly sliced)
1 cup Red Capsicum (thinly sliced)
as needed Spring Onion (chopped)
1 medium of Onion (thinly sliced)
1 cup of Mushroom (sliced)
Seasonings & Sauces:
1 tsp Salt
1 tsp Black Pepper Powder
1 tsp Soy Sauce
3 tsp Schezwan Sauce
Instructions
1
Add the noodles to a pot of boiling water with a pinch of salt.
2
Cook until firm but fully cooked (do not overcook).
3
Drain the water, then rinse the noodles under room-temperature water to prevent them from sticking together. Set aside.
4
Heat oil in a wide wok over medium-high heat.
5
Add the chopped garlic and ginger, then add the sliced onions. Sauté for about 30 seconds.
6
Add the julienned carrots, sliced green and red capsicum, shredded cabbage, and sliced mushrooms to the wok. Stir-fry for 1-2 minutes.
7
Add the salt, black pepper powder, soy sauce, and the Schezwan sauce to the vegetables. Mix well.
8
Reduce the flame to medium-low. Add the cooked noodles to the wok.
9
Toss and mix thoroughly using two ladles to ensure the noodles are evenly coated with the vegetables and sauce.
10
Once the noodles are nicely coated, stir in the finely chopped spring onions. Serve hot and enjoy.
Nutrition Facts
4 servings per recipe
