schezwan noodles

Schezwan Noodles With Homemade Schezwan Sauce

It’s time to raise your threshold for all things Schezwan! This Schezwan noodles with crunchy vegetables are going to fall in love with spicy food all over again.

What makes it special you ask?

The main ingredient of the recipe aka the Schezwan sauce isn’t store bought. It is as fresh and lively as a recipe can get.

I absolutely love these noodles. They are super simple to make, a great way to eat those vegetables and also not compromising on taste. Because we never want to do that, right? You can also go ahead and add your favorite protein to this. Chicken and scrambled eggs would be delightful in these noodles.

schezwan noodles

For these noodles, I have used my go-to Schezwan chutney which works like magic. It is way better than store bought sauce and will give your noodles that extra oomph and color.

schezwan noodles

So here is the recipe.

Preparation time – 30 minutes

Cook time – 40 minutes

Serves – 1-2 people

Ingredients

  • 150 g Chinese noodles
  • 3 tbsp vegetable oil
  • 7 garlic cloves, finely chopped
  • 1 medium onion, finely sliced
  • 80 g green beans, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 tsp freshly ground black pepper powder
  • 1 tbsp Schezwan chutney/sauce
  • 1 tsp brown sugar
  • 2 tsp dark soy sauce
  • 1 tsp sesame oil
  • Salt to taste

Directions

  1. Cook the noodles as per package instructions with some salt in boiling water. Set aside.
  2. Heat oil in a wok. Add the sliced onions, followed by the finely chopped garlic. Saute for a minute.
  3. Add the vegetables – carrot, green bell pepper, and green beans. Feel free to add any crunchy vegetable of your choice here. Cook for about two minutes till they are semi-cooked and still crunchy.
  4. Add some brown sugar and mix well.
  5. Add the Schezwan chutney to the vegetables and mix well for another minute. Do not add salt at this point since the Schezwan chutney will already have some salt and spices.
  6. Once the vegetables are coated in the Schezwan paste, add the cooked noodles to the wok. Use a pair of tongs to mix this well.
  7. Season with salt and pepper as required. Taste it beforehand to get an idea of how much seasoning is required.
  8. Add dark soy sauce to the noodles and bring it all together slowly.
  9. Drizzle a bit of sesame oil on the noodles for some extra glaze and flavor.
  10. Take off the heat and serve hot. 

Slurrp tip: Top it off with some scrambled eggs or a fried egg for more flavor.

schezwan noodles

schezwan noodles

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Related recipe – Better-Than-Takeout Shrimp Fried Rice

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