Easy Spicy Szechuan Noodles Recipe is one of the popular Indo Chinese Vegetarian Recipe.
If you cooked the noodles to the correct firm texture, then the stage is yours, and you can do any interesting drama here.
Before even I thought of posting this recipe for my blog, I double-checked with the spelling for Szechuan Noodles. I need to admit that it is a little tricky. But the method is not that tricky, this vegetarian version of spicy Szechuan noodles is even perfect for bachelor's cooking and an ideal lunch box recipe too.
I can't resist myself till I'm taking these snaps. I just switched off the camera, grabbed the plate and fork, drizzled the sauce, wow. It's true that the spiciness is hitting the tongue.
This spicy vegetarian Chinese recipe is modified to Indian taste. Szechuan Chicken is the best side dish to go with this spicy noodles.
For this Szechuan Noodles Recipe, I went with ready-made the Szechuan sauce, which made my work much more comfortable. The recipe for this spicy Szechuan noodles customized with secure, simple procedures. With shredded cabbage green peppers, carrot, Szechuan, hot, green sauces.
With the same process, you may also make Szechuan Fried Rice, a wholesome dinner recipe which is also easier to make.
What is Szechuan Noodles?
If you are Asian or the one who loves Asian food, you probably know what Szechuan noodles are. For those who do not know how does it tastes, let me explain here. Chinese cuisine is divided based on its region. And this Szechuan noodles belongs to the Szechuan or Sichuan cuisine. This cuisine is known for its spicy food and has a different hot pepper called Sichuan pepper. They use garlic and chili peppers widely in their preparations.
These spicy Szechuan noodles are super hot for the average American palette. The main ingredient for this spicy noodles recipe is two. The first one is noodles of course and the second one is red chili paste. Since it is challenging to find Sichuan peppers here in the United States, we are making with Chinese red chili paste which is available in the leading grocery stores.
The main ingredients
Noodles. The quality of noodles decides the final taste of the spicy Szechuan noodles. So invest in good quality noodles. No 2 minutes or ramen noodles would play perfectly in this recipe. Making a trip to your local Asian or Indian store is worth making your own better than any Asian takeaways. If you cannot find the noodles, you can also use store-bought spaghetti.
Red Chili Paste. Nowadays the grocery stores do carry red chili paste in the Internations Aisles. I do find them in our Walmart and Wegmans. This red chili paste is not only fiery but has a tint of sourness of vinegar.
Rice vinegar. This brings out the whole new dimension to the noodles. Finding them in the regular stores is a hit or miss situations. But these are located in the Asian markets. A small jar can last longer, and it cost a few dollars, which is an advantage for the people who are making Asian food occasionally.
Vegetables. There is no restriction for using the kind of plants. But generally, cabbage, carrot, green pepper, red pepper, spring beans are the common vegetables in the Asian dishes. But feel free to add in broccoli, celery, Brussel sprouts, mushrooms.
How to make Spicy Szechuan noodles:
Cook noodles in the boiling water for about 3-4 min, or until the noodles are 3/4th done. Immediately drain the water and run cold water and drain that water too. Keep it aside, till we look into the other process.
Mince the garlic and set aside.
Chop the vegetables cabbage, carrot, green pepper to match stick-thin sizes.
In a big pan in the high flame, add oil and minced garlic.
Cook for few seconds until the garlic changes its color to a golden brown.
Add the vegetables and saute in high flame, until they are half done.
Now add noodles, red chili paste, soy sauce, and rice wine vinegar.
Stir everything together in high flame, till the noodles get coated with the sauce evenly.
Serve Szechuan Noodles hot with tomato sauce and chili sauce.
Easy Spicy Szechuan Noodles Recipe
- 1 lb noodles
- 8 cups water or just enough to immerse the noodles
- 4 tsp vegetable oil
- 2 tbsp garlic minced
- 1/2 cup cabbage shredded
- 1/2 cup carrot shredded
- 1/2 cup green pepper thinly sliced
- 2 tbsp soy sauce
- 1 tsp red chili paste
- 1 tsp rice wine vinegar
- Cook noodles in the boiling water until the noodles are 3/4th done.
- Immediately drain the water and run through cold water. Drain and keep aside.
- In a big pan, add vegetable oil and minced garlic.
- Cook until the garlic is fragrant.
- Now add shredded cabbage, carrot, and green pepper.
- Saute until the vegetables are half cooked.
- Add drained noodles, soy sauce, red chili paste, and rice wine vinegar.
- Toss until all the ingredients are combined well.
- And serve hot with tomato ketchup or chili sauce.
Serve with Indo-Chinese side dishes like chili chicken, garlic chicken, gobi Manchurian.
Tips and Variations for Szechuan Noodles Recipe:
1. Add shredded chicken to make Szechuan chicken noodles.
2. The same recipe can be used to make Szechuan rice.