Schezwan Chicken Noodles
Spicy stir-fried noodles tossed with tender chicken pieces, crisp vegetables, and a fiery Schezwan sauce. A popular Indo-Chinese street food classic that comes together in under 30 minutes for a quick and flavorful meal.
For 4 servings
Cook the noodles according to package directions until al dente. Drain, rinse immediately with cold water to stop the cooking process, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
While the noodles cook, marinate the chicken. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, corn starch, and black pepper. Mix well to coat the chicken evenly and set aside for at least 10 minutes.
Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers. Add the marinated chicken and stir-fry for 3-4 minutes, until it's cooked through and lightly browned. Remove the chicken from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the chopped garlic and ginger and sauté for 30 seconds until fragrant.
Add the sliced onion and capsicum to the wok. Stir-fry on high heat for 1-2 minutes until they are slightly tender but still crisp. Then, add the julienned carrot and shredded cabbage and continue to stir-fry for another minute.
Return the cooked chicken to the wok. Add the cooked noodles, Schezwan sauce, the remaining 1 tablespoon of soy sauce, rice vinegar, sugar, and salt.
Using two spatulas or tongs, toss everything together quickly and thoroughly for 1-2 minutes on high heat, ensuring the noodles and chicken are well-coated with the sauce. Check for seasoning and adjust if needed.
Garnish with chopped spring onion greens and serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best 'wok hei' (smoky flavor), use a carbon steel wok over the highest possible heat.
- 2Prep all your ingredients before you start cooking. Stir-frying is a very fast process and requires you to move quickly.
- 3Don't overcook the noodles. They should be al dente (firm to the bite) as they will cook a little more in the wok.
- 4To prevent noodles from becoming mushy, rinse them under cold water immediately after boiling and toss with a little oil.
- 5For a less sticky texture, use day-old, refrigerated cooked noodles if you have them.
- 6Adjust the amount of Schezwan sauce to control the spice level. You can also add a splash of water or stock if the noodles seem too dry.
Adapt it for your goals.
Vegetarian
Substitute chicken with 200g of cubed paneer or firm tofu. Pan-fry it until golden before adding to the stir-fry.
SeafoodSeafood
Use 300g of peeled and deveined shrimp instead of chicken. Shrimp cooks very quickly, so add it towards the end of the stir-frying process and cook just until pink.
Egg FriedEgg-Fried
Push the vegetables to one side of the wok, pour in 2 lightly beaten eggs, and scramble them. Once cooked, mix them with the noodles and vegetables.
Nutty FlavorNutty Flavor
Garnish with a tablespoon of toasted sesame seeds or roasted peanuts for an extra layer of texture and flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast provides high-quality protein essential for muscle building, repair, and overall body function, while being low in fat.
Packed with Vegetables
Incorporates a variety of vegetables like carrots, capsicum, and cabbage, which contribute essential vitamins, minerals, and dietary fiber for digestive health.
Energy-Boosting Carbohydrates
The noodles serve as a primary source of carbohydrates, providing a quick and sustained release of energy to fuel your daily activities.
Frequently asked questions
One serving contains approximately 500-550 calories, depending on the specific ingredients and amount of oil used.