April 30th, 2017

Vegetarian Schezwan Noodles

Vegetarian Schezwan Noodles

Noodles can be very comforting! I’m sure many of you would agree with me on this.

I find it easier to order in Cantonese style noodles as they can be made without garlic and there is no artificial colour in it. But when it comes to Schezwan style noodles or dishes, it is not easy to indulge! Most restaurants would use artificial colour and have garlic in the premixed sauce.

So the best thing to do when one craves this Indo Chinese dish, is to make it at home where you are in control of what goes inside the dish.

My Schezwan noodle recipe does not contain onion or garlic. Skeptics may wonder or brush it aside for lack of flavor, but if anyone happens to make this and eat it, they would be surprised with the intense flavours, packed with taste.

These noodles are spicy, delicious and comforting. They are really tasty, if I may say so myself. This is for those times when you need some chili hot spice in your life.

If anyone needs cheering, these noodles would do the magic of lifting up spirits.

I served these noodles with a simple cabbage stir fry. And this was happily devoured by the two men at home.

I love the combination of broccoli and tofu in Chinese dishes. All the vegetables, the seasonings, the schezwan sauce and the noodles come together beautifully to give you a bowl of contentment and joy.

This would be great to pack in a lunchbox, make a good weeknight meal and even to make a weekend special. Hope you will enjoy these noodles as much as we did at home.

Vegetarian Schezwan Noodles Recipe

Noodles and vegetables with spicy Schezwan sauce

Ingredients:

300 gm dried noodles (preferably wholewheat)

2 tbsp sesame oil

2 tsp ginger, grated

1 or 2 green chilies, slit

2 to 3 assorted bell peppers, sliced

1 small broccoli, cut into florets and blanched

2 tbsp soy sauce

2 tsp schezwan sauce (adjust to your liking)

freshly ground black pepper, a big pinch

¾ tsp brown sugar

1 ½ tsp salt or to taste

200 gm tofu, cut into cubes

Method:

Cook the noodles as per packaging instructions and keep aside. I like to pour cold water over the noodles once they are drained and also mix in a little oil to prevent the noodles from sticking to each other.

In a wok, put in the oil and after the oil is hot, stir in the ginger and green chilies. Put in the bell peppers and stir fry for 2 to 3 minutes until they are soft. Put in the blanched broccoli and cook for 2 minutes more.

Add the soy sauce, schezwan sauce, pepper, sugar and salt and mix well. Stir in the cubed tofu and cook for 3 to 4 minutes until all the flavours are come together.

Mix in the cooked noodles carefully, making sure that the soft tofu pieces are intact.

Serve warm in a bowl and enjoy.

  • You can also use vegetables like cabbage, carrot and beans to make these noodles.

Serves 3 regular or 4 small portions

 

 

Filed Under: Bell Pepper, Black Pepper, Broccoli, Chili (green), Chinese, Family Get Together, Ginger (fresh), Indo Chinese, Main Course, Noodles, Pasta And Noodles, Picnic, Quick Cooking, Schezwan Sauce, Sesame Oil, Snacks & Small Meals, Soy Sauce, Sugar (brown), Tofu, Vegan Friendly Recipes, Vegetables ·

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Comments (2 Comments)

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  1. Himangi says:

    Can you share your onion garlic free schewan sauce recipe

  2. Anushruti says:

    Himangi: Look in the previous post. It has already been shared.

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