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Schezwan Vegetable Lo Mein/Noodles

November 24, 2020 by curryandvanilla Leave a Comment

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schezwan vegetable Lo mein

SCHEZWAN VEGETABLE LO MEIN– a perfect one pot Asian meal with lots of vegetables and noodles in a spicy soy sauce mixture! This 30-minute meal is the perfect alternative to Chinese or for that matter any other takeout!

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Every night is a circus in our house as to what to cook. I am normally well prepared but some days, it is like hmmmm....; "what do we cook today that is quick, healthy and delicious" and which everyone can agree on!

Whenever I ask my husband, what do we have for dinner, it is either some dosas (Indian savory rice-lentil pancakes), some sandwich or his favorite (and my childrens’ too) noodles!

Being big noodle lovers, it could be a simple vegetable stir fry with cooked  noodles or chow mein with crispy fried noodles on top of a saucy vegetable mixture (which by the way takes a longer time!) or just a large bowl of noodle soup chock full of noodles, oodles of vegetables and some uber delicious soy sauce and vinegar mixture!

Today, it is Lo Mein that too spicy hot Schezwan Vegetable Lo Mein with each noodle and vegetable bit coated with this spicy, saucy, vinegary sauce mixture!

WHAT IS LO MEIN?

This Asian noodle special is a quick stir fry made with dry noodles and some vegetables and/or meat with a simple sauce like soy sauce and sesame oil combo.

To make it Schezwan flavored, I have used some Schezwan sauce along with some Korean style Chili crisp (available online or at Asian store)!!! My whole family loved this flavor in our noodles.

It comes together in less than 30 minutes, once you have prepped all the vegetables, noodles and sauce mixture.

schezwan vegetable Lo mein

BASIC INGREDIENTS NEEDED:

Noodles: Of course some noodles; preferably the dry variety. I have used Ching’s Secret noodle packet (available in Indian stores or online). You can use any variety you have, even egg noodles or spaghetti!

The key is to cook it as per packet instructions and until it is just cooked. You still need a resistance when you try to break it as it will continue to cook with the sauce in the pan with the vegetables. DO NOT OVERCOOK!

Vegetables: I have used some celery and sliced red radishes for a change. Yes, you can use red radish! I love it! Celery is sort of common in many Asian dishes, but radish not so much!! I like to experiment with different veggies and this time it is radish! Feel free to use carrots, bell peppers, sprouts, mushrooms etc. instead.

I needed something green in my noodles and I was not going to add bell peppers as they are always in noodles; I needed something different and ever since this pandemic, I am so keen to use up all my pantry and fridge ingredients. I found some frozen Surti Papdi in the freezer and decided why not! It is also called "Hyacinth Beans" or "Field Beans" or what we call "tender averekalu" in Karnataka in southern India. You can use bell peppers/capsicum or even green beans!

Then of course, lots of shredded cabbage; white and red cabbage!

You can use any mix of vegetables you have or like.

Onions: Here, again wanted to use up those almost wilting green onions, so used the the thick white part instead of regular onions. You can substitute it with regular onions if you want.

Other aromatics are garlic and ginger which we all love! Just grate or finely mince these.

For the sauce, it has to be some soy sauce and vinegar. To make it Schezwan and spicy, I stirred in some hot Ching’s Secret Schezwan sauce available online or in Indian stores or you can use any brand you like or have along with some Korean style chili crisp I had in the pantry. You can use the regular chili sauce (red and/or green) or even sriracha sauce and/or a combination of these.

You just need a mix of sauces to suit your family's palate.

Just mix all the sauces and vinegar ahead of time and pour along with the cooked noodles in the pan.

Another ingredient I love to add in my Chinese dishes is a spicy, umami flavored Maggi Seasoning cube! We just love the taste and aroma it adds to most dishes, even soups! If you cannot find it, you can avoid adding but I would recommend!

vegetable lo mein

The key to this Lo Mein is the sauce which coats and flavor all the noodles and vegetables and of course the quick, high heat cooking!

That is it!

So, doesn’t it sound delicious, healthy with lots of veggies and quick to make?

I know my family finished it nodding their heads in approval especially my son and daughter-in-law who are big fans of Asian food and of course my husband who loves mixed vegetable noodles with lots of veggies!

So, time for you to try this too!

Do give it a go and if you do, please comment in the box below ( leave a rating) and/or share on Instagram (@curryandvanilla16) or on my Facebook Page!

Love Asian food or like we do Indo-Chinese? Then you will definitely love these:

  • Schezwan American Chopsuey
  • Vegetable Manchow Soup
  • Burnt Garlic Fried Rice
  • Easy Sweet Corn Vegetable Soup
  • Indo Chinese Vegetable Puffs

Now, let us check out how to make this super easy, super delicious Schezwan Vegetable Lo Mein my way:

schezwan vegetable Lo mein
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SCHEZWAN VEGETABLE LO MEIN/NOODLES

A perfect one pot Asian meal with lots of vegetables and noodles in a spicy soy sauce mixture! This 30-minute meal is the perfect alternative to Chinese or for that matter any other takeout!
Course Brunch, Dinner
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 44 minutes
Servings 5
Author Vanitha Bhat

Ingredients

  • 2 packets noodles 200 gm each (I have used Chings Secret Veg Hakka Noodles)
  • ½ cup thinly sliced red capsicum
  • ½ cup thinly sliced orange capsicum
  • ½ cup thinly sliced green capsicum
  • 1 cup green snow peas/snap peas
  • 1 cup shredded white cabbage
  • 1 cup shredded red cabbage
  • ½ to 1 cup chopped green onion white portion or sliced onions
  • 1 tbsp grated or finely minced garlic
  • 1 tbsp grated or finely minced ginger
  • 3 to 4 green chilies/jalapenos slit or cut into roundels
  • 2 Maggie seasoning cubes I have used the vegetarian one; you can use any. This is optional.

FOR THE SCHEZWAN SAUCE MIXTURE:

  • 4 tbsp soy sauce
  • 2 tbsp Schezwan sauce/chutney or you can use sriracha or any hot chili sauce
  • 2 tbsp chili crisp or you can use red chili sauce
  • 1 tbsp green chili sauce optional
  • Salt and Pepper to taste

OTHER INGREDIENTS:

  • 4 tbsp cooking oil
  • 2 tbsp toasted sesame oil

Instructions

PREPPING THE VEGETABLES AND NOODLES:

  1. Chop, slice and mince all the vegetables and aromatics. This can be done ahead of time and kept in a closed container until cooking time.
  2. Cook noodles according to package instructions. They should be al dente or just cooked or even slightly undercooked as they will continue to cook in the pan along with the vegetables. No one likes to enjoy mushy, too soft noodles.
  3. Once cooked, drain, rinse with cold water and coat with some oil to avoid sticking of noodles.

TO MAKE THE SAUCE:

  1. In a mixing bowl or better yet a glass jar, add the ingredients listed for the sauce. Mix or shake well. Taste and adjust the amount of the ingredients according to your taste.
  2. Set aside.

TO MAKE THE SCHEZWAN VEGETABLE LO MEIN:

  1. Heat sesame oil (or any other cooking oil) in a very large kadai or wok; swirl the pan to coat the bottom of the pan evenly with the oil.
  2. As soon as the oil is hot, add white part of the green onions and sauté for a couple of minutes on high, stirring often.
  3. Stir in the ginger, garlic and green chilies and cook or sauté again for a few seconds.
  4. Tip in the chopped vegetables and give it a good stir.
  5. Yes, you can add all the vegetables in one go! Keep stirring on medium high heat for a minute or two; do not let it overcook as it will continue to cook after you add the noodles and sauce.
  6. If using the Maggi seasonings cubes, crumble and mix well at this stage.
  7. Tip in the cooked noodles along with the sauce mixture and toss or mix on medium high heat, stirring well using a ladle or best a pair of tongs to heat through thoroughly and allow the sauce to permeate the whole mixture!
  8. Sprinkle a dash of black pepper powder and salt/sauces if needed , mix, do a taste test and adjust seasonings (salt, soy sauce, hot sauce etc.) and when Lo Mein is hot, remove from heat before the vegetables turn mushy.
  9. Serve hot topped with chopped green onions.
  10. Enjoy Foodies and Happy Eating!

Recipe Notes

  • Make sure to rather undercook the noodles rather than overcook as they will continue to cook in the pan.
  • Use any mix of vegetables you have or like: carrots, green beans, mushrooms, water chestnuts , bamboo shoots, bean sprouts etc.
  • Adjust the seasonings according to personal preference.
  • If you want to add a protein like paneer or tofu or even chicken or fish, add it first before the vegetables, sauté and then remove before continuing, adding it at the end with the noodles.
  • For ease in mixing while cooking, I normally mix in the sauce mixture with the cooked, drained noodles before adding to the stir fry veggies in the pan. Makes it easier and quicker to heat up and not end up overcooking the veggies!
  • Happy Cooking/Eating!

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