Spicy Schezwan Garlic Noodles with Veggies (25 Minutes)

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This recipe brings you the heat of Schezwan sauce paired with the aromatic punch of garlic, all intertwined with the comforting texture of noodles.

Infused with the crunch of bell peppers and the sweetness of onions, this dish is a celebration of contrasts.

Perfect for spice lovers and those craving a quick yet tantalizing meal, these noodles promise a delightful dining experience.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz noodles (e.g., rice noodles, egg noodles, spaghetti, or your choice)
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 3 tablespoons Schezwan sauce (adjust based on spice preference)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Green onions and sesame seeds for garnish

Instructions

  1. Cook the Noodles (10 minutes):
    Boil the noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Toss with a little sesame oil to prevent sticking and set aside.
  2. Sauté Veggies (5 minutes):
    Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing until fragrant, about 1 minute. Add the sliced red and green bell peppers and onion, stir-frying until they are just tender but still retain some crunch.
  3. Combine Noodles and Veggies (5 minutes):
    Add the cooked noodles to the skillet with the vegetables. Pour in the Schezwan sauce, soy sauce, rice vinegar, and sugar. Toss everything together, ensuring the noodles and veggies are well-coated with the sauces. Season with salt to taste.
  4. Serve (2 minutes):
    Once everything is heated through and well mixed, transfer the noodles to serving plates. Garnish with chopped green onions and a sprinkle of sesame seeds.

Notes

The key to nailing this dish is the balance of flavors and textures—ensure your veggies are vibrant and crunchy, and the noodles are perfectly coated with the sauce.

Don’t shy away from adjusting the level of heat and seasoning to suit your palate.

Experimenting with additional toppings like roasted peanuts or a squeeze of lime can add an extra layer of complexity to this already flavorful dish.

Enjoy the burst of flavors and the satisfaction of a homemade, restaurant-quality Asian meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 12g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 0mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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