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4.45 from 9 votes

Veggie Szechuan Noodles

Indo - Chinese style schezwan noodles sauteed with fresh veggies and spicy sauces.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 PEOPLE
Author Ruchi


  • 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


  • Assemble all the ingredients.
  • Cut bell peppers into thin strips (julienne).
  • Slice cabbage into thin strips.
  • Slice onions...
  • Boil noodles as per packet instructions. Once done, drain and keep it aside.
  • Meanwhile add oil in a kadahi/pan and add chopped garlic and ginger paste. Saute for 1 minute.
  • Add onions and saute for a minute.
  • Add bell peppers...
  • Add sliced cabbage and mix them together. Do not overcook them.
  • Start pouring in the sauces one by one.
  • Add as per one's taste, like it less spicy reduce the quantity of szechuan sauce.
  • Add in soy sauce, sugar and salt.
  • Mix until well blended and add 1/4 cup water. Reason to add water is too make it a bit soupy.
  • 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.
  • Grab a bowl and enjoy.
  • A perfect tiffin meal.