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  • Schezwan Noodles Recipe Vegan Spicy Stir-Fry Meal - schezwan noodles recipe - Buy Online at TAJ HOTEL

Schezwan Noodles Recipe Vegan Spicy Stir-Fry Meal

This easy recipe for spicy and tangy Schezwan noodles is completely vegan, and delicious to prepare as a tasty lunch or dinner. It features stir fried vegetables and noodles tossed with homemade Schezwan sauce.


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This schezwan noodles recipe is a flavour-packed, vegan-friendly meal for spice lovers who enjoy quick, satisfying food with bold character. It combines bouncy noodles with colourful, crunchy stir-fried vegetables and a homemade Schezwan sauce that’s spicy, tangy and aromatic. Ideal for busy weekdays, it turns simple pantry ingredients into a restaurant-style dish at home within minutes. Customise the heat level easily, making it suitable for family dinners, casual get-togethers, or solo comfort meals. Whether you’re a beginner cook or an experienced home chef, the clear, step-by-step method keeps the process simple, reliable and foolproof, even outside CANAL ROADKALESWARARAO MARKETVIJAYAWADA CANAL ROAD.

Completely vegan, no dairy or animal-based ingredients
Bold spicy and tangy restaurant-style flavour at home
Quick to cook, ideal for busy weeknight meals
Customisable spice level to suit every palate
Packed with crunchy, colourful stir-fried vegetables
Great standalone meal or side for Asian mains

Boil noodles until al dente, drain and set aside. Heat oil in a wok, stir-fry chopped vegetables on high heat. Add homemade Schezwan sauce and seasonings, then toss in the cooked noodles. Mix well on high flame for 1-2 minutes and serve hot immediately.

To make schezwan noodles at home, first boil noodles until just cooked and keep aside. Stir-fry finely sliced vegetables on high heat, then add homemade Schezwan sauce, soy sauce and seasoning. Toss in the noodles, coat them evenly in the sauce, and cook briefly on high flame before serving hot.

The best noodles for schezwan noodles recipe are medium-thin wheat noodles or Hakka-style noodles, as they hold their shape and absorb sauce well. Avoid very thick or very thin varieties. Egg-free wheat noodles work perfectly for a vegan version and give that classic takeaway-style bite and texture.

Schezwan noodles are naturally spicy because the Schezwan sauce uses red chillies and garlic. However, you can easily control the spice level by reducing the amount of sauce or using milder chillies. Adding more vegetables or a splash of vinegar also helps balance heat with tangy, savoury flavours.

Yes, you can make schezwan noodles without vegetables, but adding at least onions, spring onions or capsicum greatly improves flavour and texture. If you skip veggies, increase the amount of Schezwan sauce slightly and consider adding tofu or plant-based protein so the noodles still feel hearty and satisfying.

Schezwan noodles pair well with Indo-Chinese dishes like chilli paneer, crispy tofu, Manchurian, or stir-fried vegetables. You can also serve them with clear soup or hot and sour soup for a fuller meal. On busy days, this schezwan noodles recipe tastes great as a complete one-bowl dinner.
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