You all asked for Indo-chinese street food, so here we are! There are million and one recipes for hakka noodle floating on the internet, so I thought I would do something a little different. This is actually one of favorites to order at restaurants, because how simple it is. These schezwan garlic noodles are so good and quick to make, especially if you have the sauce already made or bought in the fridge. You can load this up with veggies as well, I made Ahaan some with tons of veggies and a teeeny tiny bit schezwan sauce and he loved it. These noodles are meant to be on the dry & crisper side, but if thats not your thing then definitely add more sauce!
I make the schezwan sauce at home because I love the taste of it and the fact that I can control what goes in it. Also it can be used in many other dishes, like my schezwan vegetable frankie. If you don’t have time then of course you can use store bought.
Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 20 minutes||Total time: 25 minutes||Makes: 5-6 servings|
- 1 tbsp sesame oil
- 1 pack noodles
- 1/2 onion, sliced
- 3-4 sprigs of green onions, sliced
- 4 garlic cloves, chopped
- 2 tbsp soy sauce
- 1/2 cup schezwan sauce
- 1 tsp chili vinegar
- 2 cups water
- 1 ½ cup dried red chili’s
- ½ cup garlic, chopped
- 1 tbsp celery or cilantro ends, chopped
- 2 tbsp ginger, grated
- 3-4 tbsp oil
- 2 tsp rice vinegar
- 1 tsp soy sauce
- salt to taste
- Soak the red dried chili in water for about an hour, once soaked put in a blender and blend until pureed.
- In a pan, heat the oil on high heat.
Once the oil is hot, add garlic. Let the garlic cook for 30 seconds, then add the celery or cilantro ends and grated ginger. Cook for another minute, stirring constantly.
- Add the pureed chili paste to the pan, then add rice vinegar, soy sauce, and salt. Let the mixture cook for another 3-5 minutes, stirring constantly.
Turn off the heat once everything is incorporated nicely.
- Cook the noodles according to packaged direction.
Once the noodles are cooked, spread them on a baking sheet and rub them with oil, this will prevent sticking.
- In a wok or pan heat the sesame oil, add garlic, onions, and green onions to it.
Then add the schezwan sauce, soy sauce, and vinegar.
- Add the noodles and green onions, mix well.
- Serve hot!
- I use chings brand hakka noodle, you can use any that you like. I get mine from Patel brothers.
- You can store the schezwan sauce in the fridge for about a month or so.
- Ching’s also has a schezwan sauce that will do, if you don’t have time to make it at home.
- Regular oil can be used instead of sesame oil.
- Vegetables that would be good in this: peppers, carrots, cabbage (I used purple for Ahaan, he loved it), the options are endless.
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10 thoughts on “Schezwan Garlic Noodles”
Hi Zheel, when making the Schezwan sauce, do you purée the chilis with the soaking liquid? This is one of the first new recipes I’m going to try in the New Year. Thank you.
Hi Happy New year!! you strain the chilis from the liquid and blend, add liquid to make it thinner as needed! hope this helps!
Thank you – I made the schezwan sauce today, and oh boy I can’t wait to cook with it! My husband was laughing when he saw the mound of chilies soaking and the amount of garlic I peeled! (Like, laughing because he couldn’t wait to see what came out of all that).
I love spicy food, but one and a half cups of dried chillies seems like it would be extremely extremely spicy!!! Are you using Indian dried red chilies that are usually used for tadka or another kind?
Hi yes im using the ones we use for tadka! you are going to make it into a sauce, you can use as little or as much as you want!
So I wound up using one and a half cups of dried chilies as your recipe states, and it was not too spicy. In fact, the whole family loved it so much that they keep asking me to make it again. thank you!