Vegetarian Schezwan Noodles made with vegetables and homemade schezwan sauce! Easy to make 30 minute meal for buys days!
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: Asian, Indo-Chinese
Ingredients
- 1 tablespoon oil` (15 ml)
- 2-3 large garlic cloves (finely chopped)
- 2-3 stalks green onion (chopped)
- 1 medium red onion (thinly sliced)
- 1 medium green pepper (thinly sliced)
- 1 medium red pepper (thinly spiced)
- 1-2 medium carrots (thinly sliced)
- 1.5 cups cabbage (shredded)
- 5-6 tablespoons schezwan sauce (adjust to taste)
- 2 tablespoons soy sauce (30 ml)
- 1.5 tablespoons rice vinegar (22 ml)
- 1/2 teaspoon salt (adjust to taste)
- 300 grams noodles (I have used thin noodles (egg-free))
Method
- Before you start, boil noodles according to instructions on the package. I was supposed to boil mine for 3 to 4 minutes only. Once boiled, drain the noodles using a colander and then toss the noodles with 1 teaspoon oil so that they don't stick. Set aside.
- Heat a wok on medium-high heat. Once the oil is hot, add the oil. Then add the chopped garlic. Saute few seconds until garlic start changing color. Then add the sliced onion, chopped green onion and cook on high heat for 1-2 minutes.
- Add sliced green pepper, red pepper and carrots and cook1 minute. Veggies should remain crunchy. Then add the shredded cabbage and cook for 1 more minute on high heat.
- Lower the heat to medium and add schezwan sauce, followed by soy sauce, rice vinegar. Also add some salt to taste. Remember the schezwan sauce, soy sauce have salt in them already so add accordingly. Mix everything together and cook for 1 minute.
- Add in the boiled noodles. Using a pair of tongs mix the noodles with the sauces, veggies until everything is well combined. Then remove pan from heat. Serve 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.