This veggie Szechuan noodles is perfect for those nights when all you can think is noodles, but don’t want to wait for take-out. Indo Chinese Szechuan noodles with sweet-tangy chili sauce, plenty of vegetables, and perfect texture noodles. These quick and healthy vegetable loaded noodles can be made and ready in just about not 30 but 33 minutes. These veggie Szechuan noodles taste better than my go to Chinese take-out!
For a family that loves Chinese food like ours, we don’t have it that often. Our go to Chinese restaurant and take-out is not exactly a bucolic hole-in-the-wall family owned chow-chow place. The food is ok, and the price has gone up recently. The last time we ordered from them I promised myself never ever do it again. That was almost a year ago!
I’ve decided not to break that promised and, since we haven’t found a Chinese take-out place we like, I make some Chinese dishes here and there. And because we normally crave Chinese take-out when we are overly hungry, I end up making Chinese dishes that are quick and easy to throw together.
These Szechuan noodles are seriously the easiest thing ever to make, especially if you have all the ingredients on hand.
Here’s what I did: cooked the noodles to a perfect bite and soaked them in cold icy water so they won’t get soggy. Made the Szechuan sauce in a large wok and reserved it. Lightly fried the veggies in the same wok, drained the noodles, and sautéed with the veggies for about 3 minutes. Seasoned with the Szechuan sauce mixing really well, added chopped green onions, and ATE them! Done and done!
Note: Check my Instagram highlights to see the making of these Szechuan noodles. I hope you try this recipe and if you do, be sure to leave a comment here or on the Instagram post!
Veggie Szechuan noodles
Ingredients
For the Szechuan sauce
- 2-3 tbs vegetable or canola oil
- 3 cloves garlic, chopped or smashed
- 1 tbsp grated fresh ginger
- 1 tbsp sesame seeds
- 3-4 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1-2 tbsp red chili paste
- 3 medium green onions (used only the white bulb (chopped) for the sauce and reserve the green for garnish)
- 1 large celery stalk finely chopped
- sal to taste
For the noodles
- 12 ounces Chinese egg noodles OR spaghetti
- 1 tbsp vegetable or canola oil
- 1 small red onion, sliced
- 3-5 cups chopped spinach or baby spinach
- 1-2 cups sweet peas
- 3 green onions chopped (the green part unused in the sauce)
- 2 medium carrots, julienned
- red chili flakes to taste
Instructions
For the Szechuan sauce
- Start by mixing the soy sauce, vinegar, chili paste, and sugar in a separate container. Heat a large skillet or wok over medium heat. Add the oil, garlic, ginger, and green onion whites. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds and celery, cook 30 seconds more. Add the liquid mix to the wok, stir for 20 seconds, and reserve in the same container you first prepared the liquid mix.
For the noodles
- Meanwhile, cook the noodles according to package directions. Drain and rinse well with cold water. Soak noodles in icy water if necessary, to avoid overcooking.
- Return empty wok/skillet to medium-high heat. Heat the oil until smoking and flash sauté the vegetables 2 minutes. Stir in the noodles, turn heat down, and pour in the sauce mixture. Bring the mixture to a simmer and cook until the sauce coats noodles, about 2 minutes.
- Remove from the heat. Serve the noodles warm, topped with the green onions. Enjoy!