A quick and yummy noodles recipe made with homemade Schezwan sauce along with loads of veggies, scrambled eggs and topped with boiled eggs!
Here is a super easy noodles recipe that I make very frequently. These spicy stir fried vegetable noodles are loaded with vegetables, coated in yummy sauces and takes only 15 minutes to whip up. Yes! Sounds super good already, right? This is the perfect lazy weekend meal and a quick weekday one. Since there isn’t much frying that goes on in this recipe, it is healthy-ish too. Additionally, I have used wheat noodles, meaning some more added fibers. Chinese cooking is done on high heat, that is why the cooking time is lesser. This method of cooking is also why the veggies used, retain a slight crunch in them and also their lovely colors.
However, the only effort you will need to put in is into the cutting and chopping. Chinese cuisine does involve quite of bit of it. But the host of veggies you will use in this quick and easy meal will add more flavour and texture. Nevertheless to save time, like I generally suggest, you could chop your veggies the previous day or night and keep them ready. On the other hand, you could use frozen vegetables too. Other than the chopping, this is a quick and easy stir fry recipe. Also, the sauces that I have added to spice it up are the ones always lying in our refrigerators. The only one I have made at home is the Schezwan sauce, I’ve included it’s recipe below, too. This one is quick and easy to make as well and can be used in many more recipes.
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To this spicy stir fried vegetable noodles I have also added some scrambled eggs, but you could leave it out if you want to. I have added carrots, purple cabbage and bell peppers. Nonetheless, French beans, capsicum, mushrooms are also great additions. Moreover, while I have added only vegetables here, you could added pre-cooked chicken and/or shrimps, too. And to make this a wonderful vegan meal, add some pan fried tofu. To spice up my yummy noodles lunch, I have used a combination of Schezwan sauce, tomato ketchup, chilli sauce and soy sauce. If you don’t have these hot sauces, you could replace them with any chili sauce you have available.
Since this noodles has so many veggies and sauces, I don’t generally need a side or a gravy to go with it. But, if you like, you could check my Schezwan chicken gravy recipe out, to team these noodles up with. This spicy chicken preparation will be like a jewel on this noodle crown 🙂 The best part about this Indo-Chinese prep is that, this is an under 30 minute recipe. This, besides, it being delicious that is. So, when are you making some for yourself? Whenever you do, be sure to let me know how you enjoyed it. You can share your feedback in the comments section below and also share your food pictures with me on Instagram.
Eat hearty!
Spicy stir fried vegetable noodles
Equipment
- Shallow cooking pot
Ingredients
- 4 blocks egg noodles or vegetable noodles
- 2 large eggs
- 2 cups assorted vegetables* thinly sliced
- 2 tbsp garlic chopped
- 2-3 fresh chillis sliced optional
- 4 tbsp spring onion greens chopped
- 2 tbsp tomato ketchup
- 2 tbsp chilli sauce optional
- 1 tbsp light soy sauce
- 2 tbsp Schezwan sauce
- 1 tbsp vinegar
- 2 tbsp oil for cooking
- 1 tsp sugar**
- salt to tatse
- crushed black pepper to taste
For the schezwan sauce
- 1 cup dried red chilis soaked in hot water for 30 minutes
- ÂĽ cup garlic finely chopped
- 2 tbsp ginger finely chopped
- 2 tbsp celery or coriander stalks finely chopped
- 1 tsp sugar
- 1 tbsp black pepper
- 1 tbsp vinegar
- ÂĽ cup oil
Instructions
To make the schezwan sauce
- Drain the chilies and add them to a blender jar (without their stalks). Blend to a smooth paste using as little water as possible. Keep it aside
- Heat the oil in a cooking pot, and add in the garlic and ginger. Sauté over medium flame until fragrant and then add the celery (or coriander stalks), cook for couple minutes
- Then add in the chilli paste, stir well to mix and cook until oil leaves the sides of the pan. Add the salt, pepper and vinegar, mix well and remove in a bowl
To make the noodles
- In a small bowl mix all the sauces with the sugar and keep it aside
- Cook the noodles, according to the packet instructions, until 90% done. Drain under cold water, apply some oil and set aside
- In a bowl, beat the eggs with some salt and pepper. Add some oil to your cooking pot and pour the egg mixture. Scramble and cook the eggs until done. Remove and keep them asideÂ
- Heat some more oil in the same pot and add the garlic and chilis. Once they turn fragrant, add all the vegetables (except the spring greens), salt, pepper and stir fry over high heat for 3-4 minutesÂ
- Now, lower the flame and add the sauce mixture. Mix well
- Add the scrambled eggs and then the noodles. Mix well so that the sauce coats them well
- Cook for 5-7 minutes more and remove from heat. Garnish your noodles with spring onion greens and boiled eggs and serve your delicious spicy stir fried vegetable noodles. Enjoy!
Notes
- *I have used bell peppers, cabbage, water chestnuts and carrots. You could add any vegetables of your choice like beans, mushrooms etc or even pre-cooked shrimps and/or chicken.Â
- Be mindful while adding salt, all the sauces already have salt in them
- **The sugar balances out the salt and spice in the sauces
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoonÂ
