Al dente cooked noodles tossed in a hot, spicy and tangy schezwan sauce. These Indo-Chinese noodles are a popular dish from the restaurants but did you know they can be made at home and it's easy.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indo Chinese

Ingredients

  • 160 grams (6 ounces) noodles ((2 servings))
  • 3 tablespoons oil ((divided))
  • 1 ¼ cup mixed vegetables (chopped (carrots, capsicum,beans, mushrooms))
  • 2 sprigs spring onions ((separate greens and whites))
  • 1 tablespoon Kashmiri red chili powder ((mixed with little water))
  • 1 to 1½ tablespoon tomato sauce ((optional))
  • ¾ tablespoon (3 to 4) garlic (cloves chopped finely)
  • ¾ tablespoon (½ inch) ginger (peeled and chopped finely)
  • ¼ cup (1 small) onion (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 (crushed gently)

Method

Preparation

  1. 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. While the noodles cook, chop all the veggies.
  2. 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.
  3. Mix chili powder with little water to make a thick paste.

Make the sauce

  1. Pour 1½ tablespoon oil in a pan and saute ginger and garlic until they smell aromatic.
  2. Add the onions and saute until golden. Reduce the flame. Add red chili paste, tomato sauce, salt, sugar, soya sauce, vinegar, Szechwan pepper and 2 tbsps water. Let cook until it smells aromatic & releases oil on the sides.
  3. Taste the sauce and add more red chilli paste, soya or salt to suit your taste. Keep this aside in a bowl.

How to make Schezwan Noodles

  1. Pour the rest of the oil and add spring onion whites and vegetables. Sauté until they are tender yet crunchy.
  2. Add the noodles, schezwan sauce and spring onion greens. Stir fry on a high heat for 2 to 3 mins. Adjust salt and sauce to taste.
  3. Serve veg schezwan noodles hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.