Veggie Szechuan Noodles

Veggie Szechuan Noodles

If you are looking for a quick and spicy dinner option then here is a perfect dinner for a relaxing weekend ! Spicy veggie szechuan noodles is a popular Indo-Chinese street food in India and relished by everyone. Thin noodles combined with veggies are tossed in hot and fiery szechuan sauce making it a delicious and flavorful vegan meal! To enjoy the spicy flavor of szechuan sauce with noodles, I choose to add just bell peppers, onion and cabbage but feel free to add veggies of your choice. 

Homemade szechuan sauce was used to prepare this d-licious noodles but store bought szechuan sauce can be used to save some time doing the basics. All the hard work goes in thinly slicing the veggies, rest is easy and quick. I have used rice vinegar in the recipe but it can be substituted with regular vinegar. Spiciness in the sauce can be adjusted with sugar.

Like crunchy veggies in noodles, then saute your vegetables for a minute before adding sauces. After mixing in the sauces, water was added – this way noodles get a nice coating of the sauces and tastes juicy. Allow the noodles to sit in the pan for a while before serving and let it soak in all the flavors. This way it taste better and leftovers even taste yummier the next day – perfect tiffin meal.  🙂

While you are here check out other Indo-chinese recipes – Veggie noodles,  Gobi manchurian.

Veggie Szechuan Noodles

Veggie Szechuan Noodles
Votes: 5
Rating: 5
You:
Rate this recipe!
Print Recipe
Indo - Chinese style schezwan noodles sauteed with fresh veggies and spicy sauces.
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
20 MINUTES
Veggie Szechuan Noodles
Votes: 5
Rating: 5
You:
Rate this recipe!
Print Recipe
Indo - Chinese style schezwan noodles sauteed with fresh veggies and spicy sauces.
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
4 PEOPLE 20 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 1 packet Gluten-free thin noodles
  • 2 small Red and yellow bell pepper, julienned
  • 1 big Onion, julienned
  • 1 cup Cabbage, julienned
  • 1 tablespoon Chopped garlic pieces
  • 1 teaspoon Ginger paste
  • 3 tablespoon Homemade Szechuan sauce
  • 3 tablespoon Soy sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Sugar
  • Salt to taste
  • 2 - 3 tablespoon Sesame Oil or Olive oil
  • 1/4 cup Water
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Cut bell peppers into thin strips (julienne).
  3. Slice cabbage into thin strips.
  4. Slice onions...
  5. Boil noodles as per packet instructions. Once done, drain and keep it aside.
  6. Meanwhile add oil in a kadahi/pan and add chopped garlic and ginger paste. Saute for 1 minute.
  7. Add onions and saute for a minute.
  8. Add bell peppers...
  9. Add sliced cabbage and mix them together. Do not overcook them.
  10. Start pouring in the sauces one by one.
  11. Add as per one's taste, like it less spicy reduce the quantity of szechuan sauce.
  12. Add in soy sauce, sugar and salt.
  13. Mix until well blended and add 1/4 cup water. Reason to add water is too make it a bit soupy.
  14. Add noodles and mix well. Water added to the sauces will help in coating this noodles well. If kept for a while, noodles will soak up all the water and sauce will thicken up.
  15. Grab a bowl and enjoy.
  16. A perfect tiffin meal.
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16 Responses

  1. Sarika @ The Taste of the World says:

    Beautiful looking noodles…Love szechuan flavors. Saw you at Fiesta Friday, just joined last week

  2. Zeba Durrani says:

    This dish looks delicious…thanks for linking up on Fiesta Friday!

  3. Deepa - Veg Indian Cooking says:

    What a delicious and beautifully presented veggie szechuan noodles, Ruchi! Looks so vibrant and full of healthy deliciousness! YUMMY!:) Such a delicious treat!

  4. Shilpa says:

    Hi Ruchi,

    Amazing recipe like always.
    Was just wondering what brand noodles have u used and also if u don’t mind,from which store.
    Normally I use the Chings Hakka noodles from the Indian store,which i’m not liking off late,came off as very stale,so thats why just curious as to which one to use as my kids love noodles.
    Thanks once again…always love your recipes and presentation!

    • RK says:

      Thanks for your wonderful feedback Shilpa. Glad to hear that you are enjoying my collection! I have used thin spaghetti noodles for this recipe.

  5. Neya says:

    Curious about your kadai, looks ceramic, where did uou get it from?

  6. Varsha says:

    Made and relished this recipe. Made with perfection, each and every sauce balances the meal. Thanks Ruchi! I applaud your detailed vision. You sure must be a teacher who covers every aspect of a recipe.

  7. Simi says:

    I am a regular visitor of your blog and have tried some of your recipes which were all a hit. Like this recipe so much and tried it last week. Absolutely delicious. I love the combinations of the fresh veggies and added some fried tofu to the recipe. It made the noodles more healthier, tastier and nutritious. Szechuan sauce was perfect and not to overpowering. All thanks to you.

  8. joan says:

    wonder if zucchini noodles would work?

    • RK says:

      Thanks for stopping by Joan. Have never worked with zucchini noodles. All I can suggest is after mixing in all the sauces – SKIP PART 13 where I have asked to add water. Just add the noodles, mix and take it off the flame. Hope that helps!

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