Dive into Authentic Schezwan Noodles Recipe: Chinese Cuisine at its Best!

When I wander through my culinary memories, China emerges as a treasure trove of flavors. The bustling lanes, the fiery aroma from street-side woks, the dance of spices on the tongue—it’s an intoxicating allure that’s hard to resist. Over time, I’ve mastered various dishes, but there’s something special about the fiery embrace of Schezwan Noodles. Today, I wish to take you on a journey through the spicy streets of Sichuan, revealing a recipe close to my heart and rich in heritage.

Schezwan Noodles offer a versatile base for a myriad of Chinese dishes. For an authentic experience, always opt for hand-pulled noodles if available. But if those elude you, regular store-bought noodles work just fine. When crafting a Schezwan dish, the key is to toss the noodles in that spicy, red, aromatic sauce with precision. Once they’re drenched in the flavors, you can garnish and complement with your chosen ingredients to create a plate that truly represents the spirit of Sichuan.

Schezwan Noodles
Savor the spicy symphony of schezwan noodles!

Schezwan Noodles Recipe

Schezwan Noodles

Schezwan Noodles

In this recipe, you will boil the noodles in water, add seasoning and spring onion greens, and then toss them with a small amount of sauce. If you are using canned schezwan sauce, you can reduce the amount of chilies and adjust the seasoning to your desired taste. To serve, stir in a small spoonful of schezwan sauce and top the noodles with scallions, sesame seeds, and more green onions.
2 from 2 votes
Print Pin Recipe
Course: Breakfast, Noodle
Cuisine: Chinese
Keyword: Chinese Noodles, Schezwan Noodles
CookingStyle: Stir-frying
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 287kcal
Author: Hung Dao
Add to Collection




  • Schezwan Noodles
    Schezwan Noodles
  • Cook the noodles in boiling water for at least 2-3 minutes. After that, drain the boiling water and rinse the noodles with cold water to prevent further cooking. Add 1 teaspoon of sesame seed and toss it well to prevent it from sticking together.
  • Heat the oil in a pan or wok, add garlic and ginger and sauté it for at least a minute.
  • Add all the prepared vegetables in the sauté and stir-fry it for 3 to 4 minutes. Make sure that the cooked vegetables still have a crunchy consistency.
  • Add Schezwan sauce, soy sauce and vinegar to the sauté. Put a little more salt if needed and mix well.                                                                                                            
  • Add the noodles and toss it well until it mixes together with the vegetables. Put in a large plate, garnish with spring onions and serve.
  • How to Make Schezwan Noodles
    How To Make Schezwan Noodles



As a side note, make sure the noodles are cooked al dente. If the noodles are too soft, they will be sticky and lumpy when stir-fried. You should also add some crushed red chilies. If you want to avoid the lumps, you should add the chilies a little at a time. If you want the dish to be spicy, you should use a schezwan sauce that is seasoned to taste.
Share on Facebook Share on Twitter
Read  Indulge in the Delicious Java Float Experience


Serving: 1g | Calories: 287kcal | Carbohydrates: 30.3g | Protein: 9.2g | Fat: 14.3g | Fiber: 2.1g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Steaming Schezwan Noodles Using a Rice Cooker: A Convenient Twist

Schezwan Noodles
Every spice, every ingredient, a piece of the schezwan story.


  • Same as the traditional Schezwan Noodles recipe.


  • Prepare the Sauce: In a pan, heat oil and prepare the Schezwan sauce as you would traditionally. Cook till the raw aroma of the garlic and spices goes away and the oil starts to separate. Keep the sauce aside.
  • Rice Cooker Prep: In the bottom of the rice cooker, add a bit of water. Place a steaming tray or a metal strainer inside ensuring that it doesn’t touch the water. This will be used to steam the noodles.
  • Noodle Steaming: Take the uncooked noodles and place them on the steaming tray inside the rice cooker. Ensure they’re spread out to steam evenly. Close the lid and set your cooker to the ‘Steam’ mode.
  • Check and Toss: After about 5-7 minutes (or according to the noodle package instructions), check the noodles. They should be al dente. Once done, transfer them to a mixing bowl.
  • Combining the Magic: Pour the previously prepared Schezwan sauce over the steamed noodles. Toss them gently, ensuring every strand is coated beautifully with the sauce.
  • Serve: Once everything is mixed well, serve your Schezwan Noodles hot with your choice of side dishes or enjoy them on their own.

Tips for making Schezwan Noodles

Schezwan Noodles
A sprinkle of fresh herbs – the final touch for schezwan perfection.

Cooking Tips: The Art and Science Behind Perfect Schezwan Noodles

  • Choice of Noodles: Opt for medium-thick noodles. They hold the sauce better and provide a satisfying bite. Thin noodles might get too soggy, and very thick ones may not absorb the flavors as well.
  • Avoid Overcooking: Always keep an eye on the noodles. Overcooking makes them mushy. Remember, they continue to cook slightly even after being drained because of the retained heat.
  • Seasoning: While the Schezwan sauce is robust, don’t forget to season your noodle water with salt, ensuring every layer of your dish is flavorful.
  • Wok or Pan Choice: A well-heated wok or a deep skillet is best to ensure quick and even cooking. A crowded pan can lead to steamed rather than stir-fried noodles.
  • High Heat is the Key: Chinese cooking, especially stir-frying, thrives on high heat. It helps in sealing the flavors and gives the dish its characteristic taste.

Serving Suggestions: A Symphony of Flavors to Complement Schezwan Noodles

Schezwan Noodles
Pairing perfection: what complements your schezwan noodles?
  • Side Dishes: Consider lighter, cooling sides like a cucumber salad, dressed in a light vinaigrette, or a Chinese-style steamed vegetable medley to provide a fresh counterpoint.
  • Garnishes: Fresh herbs can elevate the dish. Think chopped green onions, a sprinkle of sesame seeds, or even fresh cilantro. They add a burst of color and a fresh taste.
  • Beverages: The spiciness of Schezwan noodles pairs wonderfully with cold, refreshing drinks. Iced green tea, chilled lychee juice, or even a cold beer can complement and cut through the heat.
  • Alternative Serving: Try Schezwan Noodles as a filling in lettuce wraps or as a base layered with stir-fried vegetables and proteins of your choice.
Read  Basic recipe to cook Zucchini with Basil Pesto Tuna successfully

FAQs: Unraveling the Mysteries of Schezwan Noodles

  • How do I ensure my noodles don’t stick together? After boiling and draining your noodles, rinse them with cold water. This stops the cooking process and removes excess starch, which often causes stickiness.
  • Can I use other types of noodles? Yes, you can. However, medium-thick noodles are recommended for their ability to hold the sauce well. You can experiment with rice noodles, udon, or even spaghetti for a fusion twist.
  • What can I use instead of the traditional Schezwan sauce? If you don’t have the traditional sauce on hand, you can use a blend of red chili paste, soy sauce, and a touch of vinegar. However, for authentic taste, the Schezwan sauce is preferred.
  • How can I tone down the spiciness for kids or those who prefer milder flavors?You can reduce the amount of Schezwan sauce and compensate with soy sauce or even add a touch of honey or brown sugar to balance the heat.
  • How should I store leftover Schezwan Noodles?Store any leftover noodles in an airtight container in the refrigerator. They should be consumed within 2-3 days. When reheating, a quick toss on the pan with a splash of water rejuvenates the noodles, making them nearly as good as freshly made.

Schezwan Noodles is not just a dish, but a passport to the vibrant streets of Chengdu, brimming with culinary tales and traditions. Through each bite, I hope you experience a slice of that far-off land, its passion, and its flavors. May this recipe guide you on a spicy, soulful journey in your own kitchen. Happy cooking, and until our next culinary adventure!

Experience the culinary brilliance of Chef John at Food And Meal Restaurant. With over 20 years of global expertise, My innovative creations and unwavering dedication to cooking have earned me a well-deserved reputation. My passion for gastronomy is showcased in every dish, combining fresh, local ingredients with harmonious flavors and captivating presentations. My ability to tell a story through my food reflects my profound understanding of culture and emotion.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top