Best Veg Schezwan Noodles Recipe for Quick Meals

If you’re craving a fiery, flavorful, and utterly satisfying Asian-inspired dish, look no further than the best veg schezwan noodles recipe. This classic Indo-Chinese favorite packs a punch with its spicy, tangy, and aromatic schezwan sauce, perfectly coating every strand of noodles and crisp vegetables.

Whether you’re a beginner or a seasoned cook, this recipe is approachable, quick, and incredibly rewarding. It’s ideal for busy weeknights when you want something delicious without too much fuss.

Plus, it’s completely vegetarian, making it a versatile option for anyone looking to enjoy a hearty, plant-based meal.

The blend of crunchy veggies, chewy noodles, and that signature spicy schezwan sauce hits all the right notes. The layers of flavors—from garlic and ginger to soy and chili—create an addictive combination that will have you coming back for more.

Ready to impress your family or friends with a restaurant-quality dish at home? Let’s dive straight into this vibrant and aromatic wonder!

Why You’ll Love This Recipe

This veg schezwan noodles recipe is a perfect balance of heat, tang, and umami, ideal for spice lovers and vegetarians alike. It’s packed with fresh vegetables that add crunch and nutrition, making it a wholesome meal.

Not only is it quick to prepare, but it also requires minimal ingredients that you likely already have in your pantry. The schezwan sauce can be customized to your preferred spice level, so whether you like it mild or blazing hot, this recipe has got you covered.

Moreover, it’s a fantastic way to introduce Indo-Chinese flavors into your cooking repertoire, and it pairs wonderfully with other Asian dishes. If you enjoy this recipe, be sure to check out our Kikkoman Stir Fry Sauce Recipes for more delicious ideas!

Ingredients

• 200g noodles (Hakka or egg noodles work best)
• 1 cup cabbage, shredded
• 1 medium carrot, julienned
• 1/2 cup capsicum (bell pepper), thinly sliced
• 1/2 cup spring onions, chopped (separate whites and greens)
• 2-3 cloves garlic, finely chopped
• 1-inch piece ginger, finely chopped
• 2 tablespoons schezwan sauce (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 teaspoon vinegar
• 2 tablespoons oil (vegetable or sesame)
• Salt to taste
• Black pepper to taste
• Optional: 1/4 cup chopped mushrooms or baby corn for extra veggies

Equipment

• Large pot for boiling noodles
• Colander or sieve
• Wok or large frying pan
• Knife and chopping board
• Spatula or wooden spoon
• Measuring spoons and cups

Instructions

1. Cook the noodles: Bring a large pot of water to a boil. Add a pinch of salt and the noodles. Cook according to package instructions until al dente (usually 3-4 minutes). Drain and rinse under cold water to stop cooking. Toss with a few drops of oil to prevent sticking. Set aside.
2. Prepare the vegetables: While the noodles cook, wash and finely chop all the vegetables. Keep the spring onion whites and greens separate as the greens will be used for garnishing later.
3. Heat the oil: Place a wok or large frying pan over medium-high heat. Add the oil and let it heat until shimmering.
4. Sauté aromatics: Add the chopped garlic, ginger, and the white part of the spring onions. Stir-fry for about 30 seconds until fragrant but not burnt.
5. Add vegetables: Toss in the cabbage, carrot, capsicum, and any optional veggies like mushrooms or baby corn. Stir-fry on high heat for 3-4 minutes until the vegetables are tender but still crisp.
6. Add sauces: Lower the heat to medium. Add the schezwan sauce, soy sauce, chili sauce, and vinegar. Mix well to coat the vegetables evenly.
7. Combine noodles: Add the cooked noodles to the pan. Using tongs or two spatulas, toss everything together gently but thoroughly to ensure noodles are well coated with the sauce and veggies are evenly distributed.
8. Season: Add salt and black pepper to taste. Stir-fry for another 2 minutes to allow flavors to meld and the noodles to heat through.
9. Garnish and serve: Turn off the heat and sprinkle the chopped spring onion greens on top. Serve hot with a wedge of lime if desired.

Tips & Variations

“For the best texture, avoid overcooking the vegetables. Keep them crunchy to contrast the soft noodles!”

• Make your own schezwan sauce: If you prefer fresh, homemade schezwan sauce, blend dried red chilies, garlic, ginger, soy sauce, vinegar, and a touch of sugar. Sauté this mixture until fragrant for a more authentic taste.
• Adjust spice levels: Add more or less chili sauce according to your heat tolerance. You can also add a pinch of crushed red pepper flakes for extra fire.
• Protein boost: Add tofu cubes, paneer, or stir-fried tempeh to make it more filling.
• Vegetable swaps: Try adding bean sprouts, snap peas, or shredded zucchini for a different veggie profile.
• Oil choice: Use sesame oil for a nutty aroma or neutral vegetable oil to keep it simple.

Nutrition Facts

Serving Suggestions

Veg schezwan noodles are a fantastic standalone meal, but they also pair beautifully with other Asian-inspired dishes.

• Serve alongside Kosher Sushi Salad Recipe for a refreshing contrast.
• Try with crispy spring rolls or steamed dumplings for a complete meal.
• Pair with a warm bowl of Kale Tonic First Watch Recipe soup for a nourishing combo.

Conclusion

Mastering the art of veg schezwan noodles is a rewarding journey that brings fiery flavors and vibrant colors to your dining table. This recipe is easy to customize, allowing you to tailor the spice and veggies to your liking.

It’s perfect for a quick lunch, dinner, or even as a party dish that dazzles guests with its bold taste.

With a little practice, you’ll be whipping up this restaurant-quality dish in no time, impressing everyone with your culinary skills. Don’t forget to explore other delicious recipes on our site like the Magic Dough Recipe for your baking adventures or the fiery Jamaican Minced Beef Recipes for a taste of the Caribbean.

Happy cooking and enjoy every spicy, crunchy bite of your veg schezwan noodles!

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