schezwan noodles recipe with step by step pictures | how to make veg schezwan noodles
We Indians love our Desi Chinese or the Indo-Chinese food and for all the right reasons. The flavours of the Indo-Chinese recipes are so robust, and their spice and tang is just so irresistible. I have previously shared some Indo-Chinese appetizer recipes and a couple of noodles and rice recipes as well. All of them are absolute favorites of most Indian foodies.
Today I am sharing the very popular Chinese noodles recipe – veg schezwan noodles. I have had these noodles countless times at the restaurant and it has such a beautiful natural color from the schezwan sauce and an enticing aroma from the star anise. Besides, it’s a quite healthy dish because so many vegetables that go into making it.
tips for making perfect restaurant style vegetable schezwan noodles at home
choosing the right noodles
I have tried a lot of dried noodles that are available in the market. I think that the locally made ones, which do not belong to any popular brand, are the best tasting noodles. They are thin and don’t clump up upon boiling. They don’t release a lot of starch either. They are very easy to handle upon boiling.
Make sure the noodles you use are thin. If you are unable to find locally made thin hakka noodles, then go for Ching’s. They are quite decent and will serve the purpose well.
how to boil the noodles
It is always a good idea to under-cook the noodles. They should still have a bite to them. When the bunch of dried noodles untangles in the boiling water, watch closely. You will need to strain them after a few seconds.
These thin noodles need to be boiled for 1 minute. Ching’s hakka noodles take about 2 minutes to reach the perfect level of doneness.
how to prevent the noodles from sticking
Making noodles at home calls for using a little bit of extra oil. I sometime add oil to the water in which I boil the noodles. Then I strain the noodles and refresh them with fresh cold water. This stops the cooking process and the noodles stay a bit under-cooked. Then depending on the noodles, I drizzle some more oil over them, may be a couple of teaspoons, and coat them well with oil by tossing them around gently using my fingers. You can use sesame oil to coat the noodles for a better taste.
use a wok or a big kadhai
Using a wok made from thin sheet metal that also has a single handle is just the thing you cook perfect schezwan noodles at home. It’s available in various sizes in the market that sell utensils for commercial use. They come in very cheap, 200-300 INR depending on the size.
Nevertheless, not all of us can have a wok at home. You can make this recipe in a big kadhai so that you have plenty of space to toss the noodles and the veggies in forward and backward motion.
stir-fry the noodles on high flame
This is the most important thing to remember. The cook time of schezwan noodles recipe is just a few minutes. Everything is stir-fried on high flame as one ingredient goes into the wok after another within a matter of seconds. That’show the veggies retain their crunch while still being tender. And the noodles will get cooked completely within a few seconds as well. The sauces give out a nice flavour and smokiness when they hit the super-hot wok.
Cooking schezwan noodles on low flame will give you soggy veggies and bland tasting noodles. So always heat up your wok or kadhai really well and keep the flame on high while you stir-fry the veggies and noodles.
using naturally fermented soy sauce
Naturally fermented soy sauce has the finest taste and flavour. It’s not just salty but umami, which is what makes it so great. Other cheap soy sauces just have a ton of salt in them. They lack the depth of flavours that only naturally fermented soy sauce has. I highly recommend the Lee Kum Kee products and their soy sauces, both light and dark are fantastic.
choosing the vegetables to make schezwan noodles recipe
Cabbage, capsicum, and carrots are the must have vegetables for making restaurant style schezwan noodles. Besides that, you can choose your favorite veggies that you think will taste good in the recipe. Baby corn, red bell pepper, and french beans go really well with schezwan sauce.
You may also add paneer or chicken to your schezwan noodles recipe if you wish.
schezwan sauce for making schezwan noodles
After trying several brands of store-bought schezwan sauce, I personally feel that homemade schezwan sauce gives the best results. It has a perfect balance of hot, sweet, and sour. Besides, it’s very umami too. However, if you are strapped for time, definitely go ahead and use the store-bought one. Here is the recipe of my homemade schezwan sauce – how to make schezwan sauce at home.
preparation for the schezwan noodles recipe
Schezwan noodles is very easy to put together. It’s only chopping the vegetables that takes most of the prep time. Rest of it is just a breeze. Once you have boiled the noodles and strained them, chop the vegetables while the noodles are cooling off. Combine all the sauces and the vinegar in a bowl so that you can add them all into the wok in one go.
The actual cooking process is really quick. It barely takes 10 minutes because it involves adding all the ingredients into the wok one after another very quickly and stir-frying them on high heat. Stir-frying saves you a lot of time and the texture of the food is to die for. The noodles are tender and the vegetables the perfect level of done-ness looking vibrant and still having a crunch.
what to serve with schezwan noodles?
Schezwan noodles is delicious on its own and a complete meal in itself. But if you like to have something on the side, soya chili and gobi manchurian taste really well with schezwan noodles. Some people like to have schezwan chicken on the side. That in my opinion will be too much schezwan sauce flavour for one meal. So I like to mix things up if I ever want something on the side.
Now let’s take a look at the ingredients and preparation of schezwan noodles recipe.
how to make schezwan noodles at home
- Noodles - 1 packet (200 grams)
- Oil - 1 tbsp
- Salt - 1 tsp
- Oil - 1 tbsp
- Whole dried red chilies - 2
- Star anise - 1
- Spring onion whites - ½ cup, finely chopped
- Garlic - 2 tbsp, minced
- Ginger - 1 tbsp, minced
- Cabbage - ½ cup, shredded
- Capsicum - ½ cup, julienned
- Carrot - ½ cup, julienned
- French beans - ¼ cup, finely chopped
- Light soy sauce - 1 tbsp
- Schezwan sauce - 2 tbsp or to taste (recipe here)
- Vinegar - ½ tbsp
- Salt - to taste
- Crushed white pepper - ½ tsp
- MSG - ½ tsp (optional)
- Spring onion greens - ¼ cup + for garnish
- To make veg schezwan noodles, first of all boil sufficient water in a pot. Add in the salt and oil.
- Add in the noodles and boil them for 1-2 minutes. Do not over cook the noodles. They should be still a bit raw and have a bite to them.
- Strain the noodles and refresh them with cold water to stop the cooking process. You may pour oil over the noodles and gently toss the noodles to coat them with oil.
- In a wok or kadhai, heat the oil really well a on high flame.
- Add the whole dried red chilies and star anise. Saute for a few seconds.
- Toss in the spring onion whites, greens, ginger and garlic. Saute for a minute on high heat stirring often. Do not let the color change.
- Add in all the vegetables; french beans, carrots, capsicum, cabbage, and green chilies. Stir-fry on high flame for a minute.
- Season the veggies with salt, MSG, and white pepper. Toss well.
- Add schezwan sauce at this stage. Give it a quick mix.
- Toss in the boiled noodles, soy sauce, and vinegar.
- Toss well. Stir-fry the noodles on high heat for 2 minutes.
- Garnish with some spring onion greens.
- Schezwan noodles recipe is ready.
- Serve hot on its own or with your favorite side. Enjoy!
restaurant-style schezwan noodles recipe with step by step pictures below
To make veg schezwan noodles, first of all boil sufficient water in a pot. Add in 1 tsp salt and 1 tbsp oil.
Add in the noodles and boil them for 1-2 minutes. Do not over cook the noodles. They should be still a bit raw and have a bite to them.
Strain the noodles and refresh them with cold water to stop the cooking process. You may pour oil over the noodles and gently toss the noodles to coat them with oil.
In a wok or kadhai, heat 1 tbsp oil really well a on high flame. Add in 2 whole dried red chilies and 1 star anise. Saute for a few seconds.
Toss in 1/2 cup sliced spring onion whites, 1/2 cup chopped spring onion greens, 1 tbsp minced ginger and 2 tbsp minced garlic. Saute for a minute on high heat stirring often. Do not let the color change.
Add in all the vegetables; 1/4 cup finely chopped french beans, 1/2 cup julienned carrots, 1/2 cup sliced capsicum, 1/2 cup shredded cabbage. Stir-fry on high flame for a minute.
Season the veggies with salt to taste, 1/2 tsp MSG (optional), and 1/2 tsp crushed white pepper. Toss well.
Add 2 tbsp schezwan sauce (recipe here) at this stage.
Give it a quick mix.
Toss in the boiled noodles, 1 tbsp light soy sauce, and 1/2 tbsp vinegar.
Toss well. Stir-fry the noodles on high heat for 2 minutes. Garnish with some spring onion greens.
Schezwan noodles recipe is ready.
Serve hot on its own or with your favorite side. Enjoy!