Monday, 13 April 2015

Schezwan Veg Noodles !

Schezwan noodles in another Chinese delight for spicy food lovers like me. I have already posted the Schezwan Sauce recipe. You can either use the sauce and toss it with fried veggies and rice / noodles or prepare fresh sauce for one time use like how i did in today's recipe.


  • 200 gms dry noodles
  • 1 onion sliced
  • handful of chopped button mushrooms
  • handful of bean sprouts
  • handful of chopped savoy cabbage (or normal cabbage)
  • handful of julienned carrots
  • handful of sliced bell peppers
  • bunch of spring onions
  • Few broccoli florets
  • 2 - 3 tbsp sesame oil (or any oil)
  • salt as needed
  • 1/2 tsp white pepper powder / black pepper powder
  • 2 tbsp Homemade Schezwan Sauce OR Storebought sauce  OR (10 Red chillies + 2 tbsp chopped garlic + 1 tbsp Tomato sauce + 1/2 tsp soy sauce)


Note : If you have schezwan sauce ready with you either homemade or store bought then after tossing veggies just add the sauce and then add noodles and toss well.. and done.
If you do not have the schezwan sauce handy then follow the below procedure.

  • Boil the noodles in salted water with a tsp of oil as per packet instructions.
  • Once they are cooked, drain the water, wash them in cold water and add a tsp of oil.. mix and keep.

  •  Heat a broad frying pan or preferably a wok and add the sesame oil. 
  • Once hot add the sliced onions and white part of spring onions and saute them. Throw in the bell peppers, and carrots and saute for a minute.
  • Then add the mushrooms and continue tossing everything in a high heat.

  • Throw in the broccoli followed by the bean sprouts and toss well.
  • Lastly add the savoy cabbage as it gets cooked faster. 

  • At this point if you have the schezwan sauce ready then just add the sauce and continue tossing. 
  • Else,lower the flame,  push the veggies to a corner of the pan, and add some oil at the empty side. 
  • Grind the soaked red chillies and keep ready while you were sauteing veggies.

  • Add the chopped garlic in the oil, and saute for few seconds. 
  • Then add the ground red chilli paste and fry it in oil. 
  • Add little salt and little sugar to it and continue frying till the raw smell of chilli goes away.

  • Add a tbsp of tomato sauce and  1/2 tsp of soy sauce to the chilli mixture and mix well. 
  • Add a small pinch of orange food color to the chilli paste if you want that restaurant touch..
  • Now add the noodles to the pan.

  • Now increase the heat again, and toss the noodles and veggies in the sauce well until everything is coated well in the sauce.
  • Add pepper powder and fry the noodles in high flame for another 3 - 4 minutes drizzling some oil if needed. Add the green part of spring onions and give a mix and turn off flame. 

Transfer to a serving bowl and serve with tomato sauce / schezwan sauce.

With Love,


  1. I am surely going to try this.. But the vegies are slightly fatter in size.. is it ok... Because in chinese we really cut the vegies as thin as possible

  2. I tried n it was perfect.. Thnx for sharing recipe

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