Use some of that leftover homemade schezwan sauce to make Vegetarian Schezwan Noodles! This is an easy meal to make for busy days in 30 minutes or less especially when you have the sauce ready to go!

Remember I shared these paneer schezwan momos last week? Well, after making those momos I still had leftover schezwan sauce and I just had to make some noodles.

These schezwan noodles are easy, quick and have so much flavor, thanks to my homemade schezwan sauce. If you have some sauce ready to go, then these get done in no time. The sauce has so much flavor on it’s own so you don’t need to add tons of other seasonings here.

These Schezwan Noodles

• make a quick and easy meal for busy days!
• are vegan and a great way to add veggies to your diet.
• perfect for lunchboxes.
• easily customizable.

I love making and easing noodles and have shared so many versions on the blog like these hakka noodles, chili garlic noodles. These veg schezwan noodles are another favorite of mine. Except chopping the veggies (which is majority of the prep time), the rest of it takes no time especially you have the sauce on hand.

Ingredients

The key ingredient for this recipe is the schezwan sauce. You can make it at home or buy from store.

Noodles: for this recipe, I used thin noodles which I got from a local restaurant nearby (they sell their noodles). Ching’s hakka noodles which you can find at Indian grocery stores work really well too. Or use any noodles of choice.

Schezwan Sauce: homemade tastes so much better but when you are short on time, store bought is a good option indeed.

Vegetables: I have used onion, green pepper, red pepper, green onions, carrots and cabbage. You may use other vegetables too or skip the ones you don’t have.

Step by Step Instructions

Before you start, boil noodles according to instructions on the package. I was supposed to boil mine for 3 to 4 minutes only. Once boiled, drain the noodles using a colander and then toss the noodles with 1 teaspoon oil so that they don’t stick. Set aside.

1- Heat a wok on medium-high heat. Once the oil is hot, add the oil. Then add the chopped garlic. Saute few seconds until garlic start changing color.

2- Then add the sliced onion, chopped green onion and cook on high heat for 1-2 minutes.

3- Add sliced green pepper, red pepper and carrots and cook1 minute. Veggies should remain crunchy.

4- Then add the shredded cabbage and cook for 1 more minute on high heat.

5- Lower the heat to medium and add schezwan sauce, followed by soy sauce, rice vinegar. Also add some salt to taste. Remember the schezwan sauce, soy sauce have salt in them already so add accordingly.

6- Mix everything together and cook for 1 minute.

7- Add in the boiled noodles.

8- Using a pair of tongs mix the noodles with the sauces, veggies until everything is well combined. Then remove pan from heat. Serve hot!

Serving Suggestions

You can serve these schezwan noodles as such- they are a complete meal on their own.

Or you can pair them with Chilli Paneer or Gobi Manchurian.

Making It Gluten-free

You can definitely make this recipe gluten-free. Just use your favorite gluten-free noodles here. Flat rice noodles will also work well or soba noodles. You will also need to make sure that your schezwan sauce is gluten-free. Make sure to use tamari in place of soy sauce in the sauce recipe.

And then replace the soy with tamari here in this noodle recipe as well.

Tips & Notes

• The amount of schezwan sauce in the recipe can be adjusted to taste. It will also depend on how spicy your schezwan sauce is. My homemade schezwan sauce isn’t very spicy so I used 5 to 6 tablespoons of it. You can add more or less depending on how spicy it is and how much flavor of the sauce you prefer in your noodles.
• If you don’t have time to make homemade sauce, just buy your favorite bottle of schezwan sauce from store and use that in the recipe.
• You can also add more vegetables to these noodles like broccoli, snap peas.

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