The Original Vegetable Schezwan Noodles

I think we can time travel back without the usage of any effect, and the easier way to do that is through the medium of food! Many of us have medley memories coming from all the phases of life. We have that particular 90’s list of nosh mentioned in our conversation where we have named and missed the simplest yet yummy form of edible. From school days to teen life, we have always found those memories unbeatable and extra ordinary. If I take a turn to my college days where me and my bffs would spend major hours completely assignments and projects, we would wind up laughing and hogging our most awaited Indo Chinese veg schezwan noodles bathed in a lot of schezwan sauce. These memories perfume the air while I was making this quick schezwan noodles recipe. I worked on series of recipes and wanted to transform it into that classic taste, this saucy noodles were created in that spirit.

Adding crunchy veggies to noodles is one of my favorite ways to cook them. The only extra work you need to do is in the sauce, which is super simple and can be used multiple times by serving it with momos, fried rice or any fried snacks. I love the simplicity and versatility of Schezwan noodles, it combines some of my favorite chopsuey dosa, the variation that features regularly at our weekend brunch table. It’s great as a side dish too, double or triple the elements for larger batch. It is also important not to over fry the veggies as this will take away the crunch factor from the fresh vegetables.

I had served the noodles hot with chicken chinese sub to complete the Chinese dinner platter. My family thinks this is the ultimate Chinese noodles and don’t mind the veggies at all. It’s a great dish to sneak veggies into your picky husband meal. The recipe of chicken chinese sub will be appearing soon on my blog. Stay tuned!

Veg Schezwan Noodles

How To Make Schezwan Sauce For Meal Prep

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Ingredients:

2 tablespoons cooking oil

15 red chilies, less heat

1 tablespoon finely chopped onion

1 tablespoon chopped garlic

½ teaspoon chopped ginger

½ tablespoon pepper powder

1 teaspoon soya sauce

1 teaspoon vinegar

½ teaspoon sugar

½ teaspoon salt

1 cup hot water

Direction: 

• Soak red chilies in hot water for ½ hour. After 30 minutes, drain the water from red chilies and grind it into smooth paste. If needed, add 2 tablespoons of water while you crush.
• In a nonstick pan, heat 2 tablespoons of cooking oil and add finely chopped garlic with ginger. After a minute, as soon as the rawness goes away, quickly add onions and saute well.
• When the onions become translucent, add the blended chili mixture, ½ teaspoon sugar, ½ teaspoon salt and ½ teaspoon pepper powder. Mix well on a medium flame and add ¼ cup water. Cover for 5 minutes and allow it to simmer on a medium flame.
• When the oil separates and the sauce thickens, add 1 teaspoon soya sauce and 1 teaspoon vinegar and turn off the flame. Allow it to cool and refrigerate the sauce for better shelf life.

How to make Schezwan Noodles in 5 minutes

Preparation Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Serves: 2 persons

Ingredients:

3 tablespoons cooking oil

½ cup capsicum, julienne cut

1 Spring onion white bulb, finely chopped

½ cup cabbage, julienne cut

1 tablespoon spring onion greens, chopped

1 teaspoon finely chopped garlic cloves

2 cups noodles, 90 % boiled

2 tablespoons chili sauce

1 tablespoon vinegar

3 tablespoons soya sauce

2 tablespoons tomato ketchup

2 tablespoons schezwan sauce, spice meter as per your likings

Salt, as needed

Recipe:

• In a wok, heat 3 tablespoons of cooking oil and sauté 1 teaspoon of chopped garlic cloves on a medium flame.
• After a few seconds, add capsicum julienne, ½ cup cabbage julienne and sliced onion whites, fry continuously on a medium flame until they are half cooked. Don’t cook it fully to keep up its crunchiness. You can also add carrots julienne and other shades of bell peppers.
• Instantly, add boiled noodles, 1 tablespoon vinegar, 2 tablespoons of chili sauce, 3 tablespoons of soya sauce and 2 tablespoons tomato ketchup, Mix well and add 2 tablespoons schezwan sauce and salt as per the taste. Adjust the sauces, spice, salt and mix well. Turn off the flame, garnish with spring onion greens and serve hot. Enjoy!