There’s nothing quite like a bowl of spicy, garlicky noodles to turn a mundane weeknight into a flavor-packed celebration. These Schezwan Noodles are a staple of Indo-Chinese cuisine, beloved for their vibrant red color, fiery kick, and that irresistible aroma of sautéed garlic. It’s the kind of dish that calls to you from street-side stalls, but today, we’re bringing that exact magic right into your home kitchen.
The beauty of this recipe lies in its simplicity and speed. By the time your noodles are boiled to perfection, your wok is already sizzling with aromatics. We use a combination of soy sauce for depth, green chili sauce for tang, and a bold Schezwan chutney to tie it all together. Every strand of noodle gets coated in a glossy, spicy glaze that is pure comfort in a bowl.
One of my favorite “pro-tips” included here is the timing of the vegetables. We add the shredded cabbage at the very end. Why? Because that fresh, vibrant crunch provides a necessary contrast to the soft, silky noodles. It’s a small detail that makes a massive difference in the overall eating experience, giving it a high-end restaurant feel.
For those who want to take this dish to the next level, I’ve included an optional step to char it with charcoal. This “dhungar” method infuses the noodles with a deep, earthy, smoky flavor that mimics the high-flame breath of a professional kitchen wok. It transforms a simple meal into a gourmet experience that will have your family asking for seconds!
Easy Indo-Chinese Schezwan Noodles: A 15-Minute Street Style Feast
Ingredients
For the Noodles
- 8 oz 250 grams dry noodles
- 1 tbsp salt
- 1 tbsp olive oil for boiling
- Water as needed
For the Sauce & Toss
- 4 tbsp cooking oil
- 4 cloves garlic finely chopped
- 2 green chilis finely chopped
- 1/4 cup spring onion chopped
- 2 tsp soy sauce
- 1 tsp green chili sauce
- 2 tbsp schezwan chutney
- 1 packet noodle spice blend from grocery
- 1/4 cup cabbage shredded
Instructions
Boil the Noodles
- Fill a large pot with water and bring it to a rolling boil. Add the 1 tbsp salt, 1 tbsp olive oil, and the 8 oz 250 grams dry noodles. Stir occasionally and cook for 5 to 10 minutes, or until the noodles are tender but still have a slight bite (al dente).
- Carefully pour the cooked noodles into a strainer. Rinse briefly with cold water to stop the cooking process and remove excess starch, then set aside to drain completely.
Sauté the Aromatics
- In a large wok or wide pan, heat the 4 tbsp cooking oil over medium-high heat. Add chopped 4 cloves garlic, 2 green chilis, and 1/4 cup spring onion (use white part). Sauté for about a minute until the garlic is fragrant and slightly golden.
- Add the 2 tsp soy sauce, 1 tsp green chili sauce, and 2 tbsp schezwan chutney to the wok. Mix well to create a bubbling, spicy base.
- Add the strained noodles to the wok along with the 1 packet noodle spice blend (usually available at Indian/asian grocery stores). Toss everything together vigorously to ensure the noodles are evenly coated. Finally, fold in the 1/4 cup cabbage shredded. Stir for just 30 seconds more to keep the cabbage crunchy.
Optional Smoky Finish
- For an earthy, smoky flavor, place a small piece of red-hot charcoal in a steel bowl set inside the wok. Drizzle a drop of oil on the coal, cover the wok with a lid for 2 minutes, then remove the coal and serve hot.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Have You Tried These Spicy Noodles?
I’d love to know if this recipe hit the spot for you! Did you go for the extra smoky charcoal finish, or did you keep it classic? Let me know in the comments below! If you loved it, please share this recipe with your spice-loving friends—it really helps the blog. Happy cooking!