Easy Vegan Schezwan Noodles Recipe

wellhealthorganic.com Schezwan Noodles: Indulge in the flavors of this delectable vegan dish featuring spicy and tangy Schezwan noodles, perfect for a satisfying lunch or dinner. Stir-fried vegetables and noodles are tossed in a homemade Schezwan sauce, creating a mouthwatering fusion of tastes.

Schezwan Noodles

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Cuisine: Indian Street Food, Indo Chinese
• Course: Main Course, Snacks
• Diet: Vegan, Vegetarian
• Difficulty Level: Easy

Ingredients

For Cooking Noodles

1. 150 grams noodles (hakka, instant, or chow mein)
2. 1 to 2 pinches of salt
3. 4 cups water
4. 2 to 3 drops of oil (for water)
5. 1 to 2 teaspoons of oil (for coating noodles)

Other Ingredients

1. 2 tablespoons oil (for stir-frying)
2. ¼ cup chopped spring onion whites 
3. ½ teaspoon chopped garlic
4. ¼ cup finely chopped French beans
5. ¼ cup finely chopped bell pepper
6. ¼ cup finely chopped carrots
7. ½ cup finely chopped cabbage
8. 1 cup sliced button mushrooms
9. 1 tablespoon Schezwan Sauce (or as required)
10. ½ teaspoon black pepper powder 
11. Salt to taste
12. 1 teaspoon rice vinegar or apple cider vinegar or white vinegar
13. 1 to 1.5 tablespoons spring onion greens (scallion greens)

Also Read: Besan Chilla

Instructions

Cooking Noodles:

1. Boil 4 cups of water in a pot or pan with a pinch of salt and a few drops of oil.
2. Add the noodles to the boiling water and cook them as per the instructions on the package.
3. Once noodles are al dente, strain them in a colander and rinse with fresh water to stop the cooking process and remove starch.
4. Toss noodles with oil to prevent sticking, then cover and set aside to cool completely.

Stir-Frying Veggies:

1. Heat oil in a pan or wok. Saute garlic until fragrant.
2. Add spring onion whites and stir-fry for half to 1 minute over medium to high heat.
3. Stir in French beans and continue cooking for 3 to 4 minutes.
4. Add remaining vegetables and stir-fry for 7 to 8 minutes until slightly browned.

Making Schezwan Noodles:

1. Reduce heat to medium and add Schezwan sauce, black pepper, and salt to the veggies.
2. Add cooked noodles in batches, tossing and stir-frying until coated with sauce.
3. Increase heat and continue stir-frying for a couple of minutes.
4. Mix in vinegar and adjust seasonings as needed.
5. Add chopped spring onions and mix well.

Serving and Storage:

1. Serve hot or warm, optionally with extra Schezwan sauce on the side.
2. Store leftovers in an airtight container in the refrigerator for up to 1 to 2 days.
3. This recipe can be easily doubled or tripled to accommodate larger gatherings.

Also Read: Paneer Pakoda

Notes

Ingredient Variations:

• Use any type of noodles such as instant, ramen, udon, or rice noodles.
• Customize veggies to preference, including zucchini, carrots, bell peppers, broccoli, etc.
• For added protein, incorporate tofu, seitan, or boiled edamame beans.

Cooking Notes:

• Stir-fry veggies on high heat for smoky flavor, ensuring even browning.
• Use a well-seasoned wok or pan with a thick bottom to prevent burning.
• Cook noodles al dente and drain thoroughly to avoid stickiness.