Schezwan noodles
By Swasthi on September 1, 2022, Comments, Jump to Recipe
Schezwan noodles recipe with steps to make your own instant schezwan sauce. Schezwan noodles is an immensely popular Indo chinese dish served in Indian Chinese restaurants. These are the most flavorful, spicy & hot noodles made using Szechuan sauce. In this post I have also shared how to make your own sauce for this recipe. So you don’t need the bottled sauce here.
Ingredients like ginger, garlic, soya sauce, vinegar, red chilli paste & sichuan pepper corn are used to make the spicy sauce. The store bought sauce usually has loads of other additives, artificial taste enhancers and preservatives.
Many restaurants usually make these without much veggies. Some onions and bell peppers is all that is used. So you can skip veggies like carrots.
To make schezwan noodles, you can use any kind of noodles you prefer. Usually, the regular round noodles are used. But I have used the flat ones since this is what I had. You can also use soba, udon or rice noodles here.
Just ensure you follow the instructions on the pack for cooking time. You can also make the sauce in advance from this Schezwan sauce post. If you have it handy, just stir it with some boiled noodles on a high flame.
You can also check this Schezwan fried rice and schezwan chicken from Indian-chinese cuisine
For more Noodles recipes, check
Veg noodles
Hakka noodles
Egg noodles
Chicken noodles
Preparation
1. Chop the veggies you desire to use along with garlic, ginger and onions. Set these aside.
2. Bring water to a rolling boil in a large pot. Add the noodles and cook until al dente. Do not overcook them.
3. Drain to a colander and rinse. Add a tsp of oil if desired and toss well. Set aside.
4. Make a red chili paste by adding red chili powder to a small bowl. Add few tsps of water to make a thick chilli paste. Please note that the red chili powder must be of good quality and less hot. You can also soak deseeded kashmiri red chilies and blend them to a paste.
Making sauce
5. Heat a pan with oil, Saute ginger, garlic until they turn aromatic.
6. Add finely chopped onions. Saute until they turn golden.
7. Add the red chili paste, tomato sauce (optional) and very little salt.
8. Then add soya sauce and sugar.
9. Add Vinegar. Saute all of these until you smell them good.
10. Add 2 tbsp water. Mix well. Add crushed sichuan pepper, you can replace it with pepper.
11. Cook until the oil begins to separate. Set this aside.
how to make schezwan noodles
12. In restaurants, broken red chilies are used to make schezwan noodles or fried rice. If you like that, you can fry the red chilies first until crisp at this stage. Add spring onion whites and saute for 1 minute.
Add chopped veggies and saute until on the highest flame until they are half cooked yet crunchy.
13. Add the sauce we kept aside & the noodles. Fry on a high flame for 2 to 3 minutes and then add spring onion greens.
14. Add more oil and salt if needed.
Serve schezwan noodles hot.
Variations
This recipe can also be used to make spicy egg noodles. Just beat an egg and pour it to the pan once the veggies are fried. Scramble & fry until the egg is cooked completely. Increase the amount of soya sauce, vinegar and chilli. You can also use boiled egg or shrimps.
Related Recipes
Recipe card
Schezwan noodles
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Basic ingredients
- 2 to 3 cakes noodles (or 2 serving size, 160 to 180 grams)
- 2 to 3 tablespoons olive oil or sesame oil
- 2 dried red chilies broken
- 1 ¼ cup mixed vegetables chopped ( carrots, capsicum,beans, mushrooms)
- 2 sprigs spring onions ( separate greens and whites)
For the sauce or use 1½ tbsp schezwan sauce
- 1½ tablespoons red chili paste or 15 to 20 red chillies or red chilli powder
- 1 to 1½ tablespoon tomato sauce (optional)
- ¾ tablespoon garlic chopped finely
- ¾ tablespoon ginger chopped finely
- 1 onion medium sized , chopped finely
- ½ teaspoon salt (adjust as needed)
- 1 teaspoon sugar
- 1 tablespoon soya sauce (naturally brewed)
- 1 teaspoon vinegar
- ¼ to ½ teaspoon sichuan pepper powder (or ground black pepper)
- 2 tablespoon celery chopped, optional
Instructions
Preparation
- Bring 6 to 8 cups of water to a rolling boil in a pot.
- Add the noodles and cook al dente. Follow the instructions on the pack for exact cook time.
- When they are done, drain them to a colander and rinse under running water. Drain well.
- Drizzle 1 tsp oil and run your fingers through the noodles to keep them non-sticky.
- While the noodles cook make red chili paste. Soak red chilies in hot water until soft. Blend to make a smooth paste. or Mix chili powder with little water to make a thick paste.
- Next rinse and chop all the veggies.
Make sauce or use ready made as needed
- Pour 1 tablespoon oil in a pan and heat it on a high flame.
- Saute ginger and garlic until they smell good.
- Then saute the onions until golden. If using celery add it and saute for 2 mins.
- Reduce the flame. Add red chili paste, tomato sauce, salt, sugar, soya sauce and vinegar. Saute until a nice smell comes out.
- Sprinkle 2 tbsp water and sichuan pepper. Next mix well. Fry until the oil separates.
- Taste the sauce and add more red chilli paste, soya or salt to suit your taste. Keep this aside in a plate.
How to make schezwan noodles
- Pour another tablespoon oil and heat it on a high flame. Add the red chilies and saute until crisp. Then add spring onion whites and saute for a minute.
- Fry veggies until half done yet crunchy.
- Add the noodles, schezwan sauce and spring onion greens.
- Mix and Fry for 2 to 3 mins. Next add more oil and salt if needed.
- Serve veg schezwan noodles hot.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
The recipe shared above makes 2 servings, please do not gauge the quantity of ingredients in the step by step photos since I had doubled the recipe here.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Hi what type of beans do you use please?
Thanks
Hi,
Use fine green beans. If you don’t get then use French beans
I will be making this tonight. I do not have dried red chillies. Can I use frozen reconstituted red chillies?
Hi Bb,
Yes you can use them. You can skip the soaking. Defrost and blend.
There’s no ginger in the ingredient list but the instructions say to saute ginger and garlic. How much ginger (fresh? powder?) is used? Maybe a typo?? 1t garlic is shown twice in the list.
AND
How many noodles?–weight wise (grams) would be good to know. “Two packs” is not an amount., especially when noodles are sold in one pound packages (here).
Hi Leo
yes its a typo.
use fresh ginger
Approximately 80 grams is a serving size. You may set aside some cooked noodles . Stir and then if needed add up the one that was set aside.For this recipe you may need to use about 150 to 160 grams of noodles.
Hi Swasthi, thanks for this recipe. I want to try it soon — have been craving noodles! I’m wondering, which kind of noodles did you use here? I like the looks of them and would like to use the same kind. Thanks again.
Hi Lisa
You are welcome. These are called flat noodles. The ones I used are made of white wheat. Do try the recipe. It works well with any kind of noodles.
awesome recipies.really well explained.i am gonna try as amny as i can soon ..:-)
Thanks Anuradha
Do try them and share with us how they turned out
🙂
Most wanted recipe love to have this whole plate
Thank you
It was awsom
Thank you