• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
CurryandVanilla
  • Home
  • Recipes
  • About Me
  • Features and Mentions
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Features and Mentions
×

Szechuan Hakka Noodles/How to make Schezwan Hakka Noodles

January 16, 2017 by curryandvanilla Leave a Comment

1 shares




Szechuan or Schezwan Hakka Noodles is a perfect one-bowl meal to satisfy your craving for Chinese food, especially Indo-Chinese (Chinese fusion food with an Indian spicy touch)!!! Soft, al dente noodles are smothered in a fragrant, spicy chili-garlic paste with crunchy healthy vegetables to add to the nutrient value of your Asian meal!

Sundays and lunch is sometimes a simple affair with just rice, dal and a stir fry vegetable or even some khara pongal (a one-pot rice and lentil dish from south India) with some potato chips on the side. I have even made just a soup and toast on one of those lazy Sundays when I just want to plonk myself in front of the idiot box (TV!!) for some mindless channel surfing or just browse the internet for some interesting food news!!

This Sunday, I wanted to clean out my refrigerator.  There were some carrots, cabbage and bell peppers (red and green) lying around and the only quick dish that came to my mind was noodles! It had been a long time since I had bought the noodles packet.

To give a spicy kick to the plain noodles and vegetables, I fished out the bottle of homemade chili-garlic paste from the refrigerator and simple vegetable noodles were transformed to a spicy Szechuan delight!!!

If you do not have chili garlic paste, use any readymade bottle of chili paste or make my homemade chili–garlic paste which can be stored in the refrigerator for months. For an instant version, just soak about 20 to 30 dry red chillies in hot water (you can deseed them if you want) for about 30 minutes, drain and make a paste with 5 to 6 peeled garlic along with a teaspoon of vinegar, salt and a pinch of salt.

Making this is pretty straight forward; just cook the noodles (any type, egg, wheat, hakka) al dente. Stir fry all the vegetables (again, any vegetable you have on hand and even tofu or paneer, Indian cottage cheese; non-vegetarians can add chicken, egg or seafood) on high heat along with chili-garlic paste and mix in the cooked noodles. Ratio of noodles to vegetables is your choice; we love more vegetables in our noodles). Add soy sauce, vinegar (or lemon juice if you prefer) and salt to taste, fiery, tasty Szechuan noodles is ready.

Pair this one-bowl dish with a complementing Chinese soup (I made a sumptuous sweet corn soup with some frozen corn I found at the back of the freezer; well I told you I was cleaning out the refrigerator!!) and my Sunday meal was transformed to a Indo-Chinese experience!

Once you have prepped all the ingredients (julienne or chop them, boil the noodles etc.) making this is very quick and fast. Do try and let me know in the comments below or on my Facebook page.

While you are at it, try my Quick Fried Rice, Indo-Chinese vegetable puffs etc.

How to make Szechuan  Hakka Noodles with step-by-step method:

  • Boil the noodles as per instructions on the packet. Drain well, add some oil and mix.

  • Keep aside to cool.
  • Chop all the vegetables.

  • Heat oil in a large wok or kadai.
  • Once the oil is hot, add chopped ginger and garlic and sauté for a few seconds till the raw smell is reduced.

  • Add sliced onions and fry till lightly soft, about 1 minute.

  • Stir in chili garlic paste and sauté again to fry the chili paste a little.

  • Add carrots, cabbage and mushrooms and fry on high for about 1 minute.

  • Stir in the rest of the vegetables, red and green bell peppers and fry again for a few seconds on high.

  • Make sure you do not overcook the vegetables; the best part of any Chinese dish is the crunchy vegetables!!
  • Once the vegetables are cooked to a crispy crunchy texture, stir in the noodles.
  • Add soy sauce, vinegar and salt to taste and toss well to coat the noodles and vegetables well.

  • Once heated through well, remove from heat, garnish with chopped green onions or even coriander leaves/cilantro and serve hot with any soup on the side.

  • Enjoy!!!!

Print
Yum
Szechuan Hakka Noodles/How to make Schezwan Hakka Noodles

Prep Time: 30 minutes

Cook Time: 15 minutes

Serving Size: 2-3

Szechuan Hakka Noodles/How to make Schezwan Hakka Noodles

Soft, al dente noodles are smothered in a fragrant, spicy chili-garlic paste with crunchy healthy vegetables to add to the nutrient value of your Asian meal!

Ingredients

  • ½ packet noodles (I got about 2 heaped cups of cooked noodles)
  • ¼ cup julienned carrots
  • ¼ cup long shreds of cabbage
  • ¼ cup green pepper/capsicum, cut into long pieces
  • ¼ cup red bell pepper, cut into long pieces
  • ½ cup sliced mushrooms
  • ½ cup sliced red onions
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped green onions
  • 2 teaspoons white vinegar
  • 1 to 2 teaspoons soy sauce
  • 2 teaspoons chili-garlic paste (according to your heat level)
  • 3 tablespoons oil (preferably sesame oil)
  • Salt to taste

Instructions

  1. Boil the noodles as per instructions on the packet. Drain well, add some oil and mix.
  2. Keep aside to cool.
  3. Heat oil in a large wok or kadai.
  4. Once the oil is hot, add chopped ginger and garlic and sauté for a few seconds till the raw smell is reduced.
  5. Add sliced onions and fry till lightly soft, about 1 minute.
  6. Stir in chili garlic paste and sauté again to fry the chili paste a little.
  7. Add carrots, cabbage and mushrooms and fry on high for about 1 minute.
  8. Stir in the rest of the vegetables, red and green bell peppers and fry again for a few seconds on high.
  9. Make sure you do not overcook the vegetables; the best part of any Chinese dish is the crunchy vegetables!!
  10. Add soy sauce, vinegar and salt to taste and toss well to coat the noodles and vegetables well.
  11. Once heated through well, remove from heat, garnish with chopped green onions or even coriander leaves/cilantro and serve hot with any soup on the side.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://curryandvanilla.com/szechuan-hakka-noodleshow-make-schezwan-hakka-noodles/

PIN or SHARE here:

schezwan hakka noodles PIN




If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page 

For more such easy and delicious recipes,  follow me on:

Facebook @ curryandvanilla

Pinterest @ curryandvanilla

Instagram @ curryandvanilla16

Twitter @ curryandvanilla

Google Plus  @ Vanitha Bhat

Have fun cooking, eating and sharing!!!

Come join the party at #SaucySaturdays  |  #FiestaFridays  |  #FoodFriday  |  #RecipeoftheWeek

« Oatmeal Date Cookies Recipe (with and without eggs)
Tadkewali Masoor Dal/Red Lentil Curry »
1 shares

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Namaste!

I’m Vanitha! Welcome to my little space in the digital culinary world, where you will find simple, delicious, wholesome and healthy vegetarian and vegan recipes with easy to follow step-wise instructions/photos which I make for my family and which I am sure your family will love too! Read More…

Join Our Newsletter

Latest recipes in your mailbox.

Most Popular

  • VEGAN LAKSA SOUP VEGETARIAN LAKSA SOUP (Vegan/Asian)
  • MOringa soup Moringa Soup Recipe
  • South Indian style mixed vegetable vegan kurma TAMIL STYLE VEGETABLE KURMA (stove top and pressure cooker)
  • PARUPPU KEERAI MASIYAL (Dal Curry with Spinach)
  • no onion no garlic recipes NO-ONION, NO-GARLIC INDIAN CURRIES
  • moringa leaves thogayal chutney Moringa Leaves Thogayal/Chutney
  • ambe upkari raw mango curry AMBULI UPKARI/RAW MANGO CURRY
  • LIGHT AND HEALTHY CABBAGE SOUP
  • pressure cooker lobia masala PRESSURE COOKER LOBIA MASALA
  • vegan tofu tikka masala curry TOFU TIKKA MASALA CURRY (Vegan/Instant Pot/Pressure Cooker)

Categories

My Foodgawker Gallery

my foodgawker gallery

Footer

↑ back to top

Links

  • Privacy Policy
  • About
  • Contact
  • Features and Mentions

Newsletter

Latest recipes in your mailbox.

Follow Us

  • Facebook
  • Instagram
  • Pinterest

THIS WEBSITE CONTAINS AFFILIATE LINKS. I MAY EARN A SMALL COMMISSION FOR MY ENDORSEMENT, RECOMMENDATION, TESTIMONIAL, AND/OR LINK TO ANY PRODUCTS OR SERVICES FROM THIS WEBSITE. YOUR PURCHASE HELPS SUPPORT THIS BLOG AND ALLOWS ME TO CONTINUE TO BRING YOU DELICIOUS RECIPES.

All content on this blog is copyright protected. It may not be republished in part or whole, edit or otherwise modify without permission and due credit. Please contact us for republishing or syndication rights.

Copyright © 2021 Curry & Vanilla

x

Sign up for Email Updates!

Join our list & enjoy delicious and healthy vegetarian, vegan and plant-based recipes!