About the Dish
Vegetarian Schezwan Noodles is a popular Indo-Chinese dish that brings together the bold and spicy flavors of Chinese cuisine with an Indian twist. The dish’s origin lies in the fusion of Chinese cooking techniques with Indian ingredients and spices, a combination that became prevalent in India during the late 20th century when Chinese food began to take root in Indian street food culture.
The Schezwan sauce, a key component of this dish, is known for its pungent, spicy, and tangy taste. It is made from a variety of chilies, garlic, ginger, soy sauce, and vinegar, creating a rich, flavorful sauce that coats the noodles and vegetables. The combination of the sharp heat from the chilies and the savory umami of soy sauce makes it a vibrant, fiery dish. The noodles themselves are typically stir-fried, mixed with a variety of vegetables such as carrots, cabbage, and capsicum, and finished off with a hint of tanginess from vinegar, which enhances the overall flavor profile.
Vegetarian Schezwan Noodles is beloved in India not only for its bold and spicy flavor but also for its versatility. It can be customized to individual spice preferences and is often paired with other Indo-Chinese dishes like Chili Paneer or Manchurian. The dish has found a special place in Indian homes, restaurants, and street food stalls alike. It’s particularly popular as a quick snack or dinner option, and its appeal has transcended regional boundaries, becoming a favorite in cities across India.
Recipe
Ingredients
Directions to make
For the Noodles
- 200g Hakka noodles (or any noodles of your choice)
- 1 tablespoon oil (for cooking noodles)
- Water (to boil noodles)
- Salt (to taste)
For the Schezwan Sauce
- 2 tablespoons oil
- 1 tablespoon garlic (finely chopped)
- 1 tablespoon ginger (finely chopped)
- 2-3 green chilies (finely chopped)
- 2 tablespoons Schezwan sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon tomato ketchup (optional, for a slight sweetness)
- 1/2 teaspoon sugar
- Salt (to taste)
For the Stir-Fry
- 1/2 cup cabbage (shredded)
- 1/2 cup capsicum (sliced thinly)
- 1/2 cup carrots (julienned)
- 1/4 cup spring onions (chopped, white and green parts separated)
- 1 tablespoon vinegar
- 1/2 teaspoon pepper (black or white, as per taste)
Step 1 : Cook the Noodles
- Boil the noodles: In a large pot, bring water to a boil, add a pinch of salt, and a teaspoon of oil to prevent noodles from sticking.
- Add the Hakka noodles and cook them according to the package instructions (usually 6-8 minutes).
- Once the noodles are cooked, drain the water and rinse the noodles under cold water to stop the cooking process and remove excess starch. Set the noodles aside.
- In a small bowl, mix the Schezwan sauce, soy sauce, vinegar, ketchup (optional), sugar, and a pinch of salt. Set it aside for later.
- Heat a large wok or frying pan over medium-high heat. Add 2 tablespoons of oil and let it heat up.
- Once the oil is hot, add the chopped garlic and ginger. Sauté them for 30 seconds until fragrant.
- Add the green chilies and stir-fry for another 20 seconds.
- Now, add the shredded cabbage, sliced capsicum, and julienned carrots. Stir-fry the vegetables for 2-3 minutes, allowing them to remain crisp and tender.
- Add the white part of the spring onions and stir-fry for another minute.
Step 4 : Combine Noodles and Sauce
- Add the cooked noodles to the wok with the stir-fried vegetables. Gently toss the noodles to combine them with the vegetables.
- Pour in the prepared Schezwan sauce and toss everything to coat the noodles evenly.
- Add black or white pepper to taste and mix well. If the noodles seem a bit dry, you can add a splash of soy sauce or a little water.
- Stir-fry everything together for another 2-3 minutes, allowing the noodles to soak in the flavor.
Step 5 : Final Stir-Fry and Garnish
- Once everything is well combined and cooked through, add the green part of the spring onions to the noodles. Give it a final toss.
- Taste the noodles and adjust seasoning if necessary (add salt, pepper, or soy sauce as needed).
Step 6 : Serve
- Serve the Vegetarian Schezwan Noodles hot, garnished with extra spring onions or a drizzle of Schezwan sauce for added flavor.
