Spicy and Tangy Schezwan Noodles: A Quick and Easy Recipe for Lunch or Dinner

If you’re craving a quick, flavorful, and satisfying meal, these vegan Schezwan noodles are the answer! Made with stir-fried vegetables, noodles, and a homemade Schezwan sauce, this dish has the perfect blend of spicy heat and subtle sweetness. With only 40 minutes from prep to plate, this is an ideal meal for lunch or dinner.

What’s in Schezwan Noodles?

Schezwan noodles are an Indo-Chinese fusion dish that’s a favorite among street foods. Unlike traditional Sichuan noodles served warm or cold, Schezwan noodles are hot, spicy, and loaded with stir-fried veggies, often accompanied by tofu or other proteins. The star of the dish is the bold, tangy Schezwan sauce, which can be made at home or bought from your favorite store.

Here’s how to make this crowd-pleaser in just a few simple steps!

Ingredients

For Cooking Noodles:

• 150 grams noodles (hakka, instant, or chow mein)
• Salt, as needed
• 4 cups water for boiling
• 1–2 teaspoons oil to prevent sticking

For Stir-Frying:

• 2 tablespoons oil (for cooking)
• ¼ cup chopped spring onion whites (save greens for garnish)
• ½ teaspoon finely chopped garlic
• ¼ cup each of chopped French beans, bell pepper, carrots, and mushrooms
• ½ cup chopped cabbage
• 1 tablespoon Schezwan sauce (or to taste)
• ¼ to ½ teaspoon black pepper powder
• 1 teaspoon rice vinegar or apple cider vinegar
• Salt, as needed

Instructions

Step 1: Prepare the Noodles

1. Boil water with a pinch of salt and a few drops of oil. Add noodles and cook according to the package instructions until al dente.
2. Drain the noodles and rinse with cold water to stop the cooking process. Toss with a bit of oil to keep them from sticking, then set aside.

Step 2: Stir-Fry the Veggies

1. In a wok or large pan, heat 2 tablespoons oil over medium heat. Add chopped garlic and stir for a few seconds until fragrant.
2. Turn the heat up to high, add the spring onion whites, and stir-fry for about a minute.
3. Add French beans and continue stirring for 3–4 minutes, then add the remaining veggies—carrots, bell peppers, cabbage, and mushrooms. Stir-fry until they start to lightly brown around the edges, about 7–8 minutes.

Step 3: Combine Noodles and Seasoning

1. Reduce heat to medium, then add Schezwan sauce, black pepper, and salt. Toss the noodles in gradually, stirring gently to evenly coat.
2. Turn up the heat and stir-fry the noodles for a few minutes until well combined with the veggies.
3. Finally, add vinegar for a tangy kick, toss in some chopped spring onion greens, and give it a final stir.

Serving Suggestions

Serve these spicy Schezwan noodles hot with an extra side of Schezwan sauce for those who like more heat! Leftovers can be stored in an airtight container for 1–2 days in the fridge, though they’re best enjoyed fresh.

Expert Tips

• Choice of Noodles: Any type works, from rice noodles to udon. The key is cooking them al dente so they don’t turn mushy during stir-frying.
• Veggie Variations: Use what’s in your fridge! Zucchini, broccoli, baby corn, or snap peas all make excellent additions.
• Achieving a Smoky Flavor: Stir-fry on high heat, using a heavy-bottomed pan or wok. Keep the veggies moving so they brown without burning.
• Pan Selection: Carbon steel or cast iron pans are ideal for stir-frying because they distribute heat well, preventing veggies from burning.
• Cooking the Noodles: Rinse and coat noodles with oil after draining to keep them separate and ready for the stir-fry.

FAQs

How can I make Schezwan noodles less spicy?
Reduce the amount of Schezwan sauce, or add a touch of tomato ketchup for sweetness to balance the heat.

Can I add protein to this recipe?
Absolutely! Tofu, seitan, or even edamame beans make great additions. Stir-fry these first before adding the veggies.

Is it possible to use store-bought Schezwan sauce?
Yes, store-bought Schezwan sauce works just fine! Choose your favorite brand, but make sure to adjust the quantity to your spice tolerance.

Can I prepare Schezwan noodles without a wok?
Yes, you can use any large, heavy-bottomed skillet or pan. Just be sure to keep the heat high and stir frequently to prevent sticking.

What other vegetables can I use in Schezwan noodles?
Feel free to add zucchini, broccoli, asparagus, bok choy, or even Chinese cabbage. Aim for a variety of textures for the best results.