Easy Indo-Chinese Schezwan Noodles: A 15-Minute Street Style Feast
Quick, spicy, and incredibly satisfying, these Street-Style Schezwan Noodles are tossed in a fragrant garlic-chili sauce and finished with crunchy cabbage. Whether you enjoy them as a fast weeknight dinner or infuse them with a smoky charcoal aroma, these noodles are the perfect fusion of heat and flavor.
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.