Schezwan Hakka Noodles: Restaurant-Style Indo-Chinese Recipe
30 minutes
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About Schezwan Hakka Noodles: Restaurant-Style Indo-Chinese Recipe
Craving authentic Schezwan Hakka Noodles? This quick and easy Indo-Chinese recipe lets you recreate the restaurant experience at home! Packed with vibrant vegetables and flavorful noodles, it's a delicious and satisfying meal that's surprisingly simple to make. Chef Reetu Uday Kugaji's recipe guarantees a taste of your favorite takeout, without the takeout price tag. Get ready to impress your friends and family with this exciting culinary adventure. This recipe is perfect for a weeknight dinner or a fun weekend lunch. It’s adaptable to your spice preferences and dietary needs. Let’s get cooking!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Noodles & Sauce
- 450 gm Hakka Noodles
- 6-8 tbsp Schezwan Sauce
- 1/4 tbsp Soy Sauce optional
Vegetables
- 1 Onion medium, sliced
- 1 Carrot julienned, medium
- 1 Bell Peppers green, julienned, medium
- 1/4 Cabbage finely shredded, small
- 1/2 cup Bean Sprouts
Seasoning & Garnishes
- 5 tbsp Vegetable Oil
- Salt to taste
- 1/4 tsp Pepper Powder white
- 1 stalk Spring Onion finely shredded, for cooking
- 1/4 stalk Spring Onion finely shredded, for garnish
Instructions
Prepare the Noodles
- Boil water, add the noodles, and cook until al dente (about 2 minutes). Avoid overcooking; this will make them mushy.
- Drain the noodles immediately and toss with 1 teaspoon of oil to prevent sticking. Set aside.
Sauté the Vegetables
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onion and stir-fry for 3 minutes.
- Add the julienned carrots, bell pepper, and shredded cabbage. Stir-fry for 2 minutes, continuously tossing to prevent burning.
Combine and Cook
- Add the cooked noodles, soy sauce (if using), Schezwan sauce, salt, and white pepper to the wok. Stir well to combine.
- Cook over high heat for 5 minutes, or until the noodles are heated through and the flavors have melded, tossing continuously.
- Stir in the bean sprouts and the shredded spring onion. Mix well.
Serve
- Serve the Schezwan Hakka Noodles immediately, garnished with the remaining shredded spring onion. Serve hot.
Recipe Notes
Expert Tips for Perfect Schezwan Hakka Noodles
- For extra flavor, add a teaspoon of ginger-garlic paste along with the onions.
- Adjust the amount of Schezwan sauce to your preferred spice level. Start with less and add more as needed.
- Don’t overcrowd the wok. If you have a large quantity of noodles, cook them in batches for even cooking and to prevent steaming.
- Feel free to add other vegetables like mushrooms, broccoli, or zucchini to customize the recipe to your taste.
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Recipe Nutrition
Calories: 635kcalCarbohydrates: 98gProtein: 18gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 1336mgPotassium: 683mgFiber: 8gSugar: 10gVitamin A: 2883IUVitamin C: 105mgCalcium: 92mgIron: 3mg
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Absolutely mouthwatering! Thanks for sharing.
Looks so appetizing! Thank you for posting.
This looks so inviting! Thank you.