Schezwawn Noodles

Time25 Min

Nutrition Info. (per serving)

ProteinFatCarbsFibre837 Cal837 Cal837 Cal837 Cal
  • 29gProtein
  • 8gFat
  • 162gCarbs
  • 26gFibre


Dry Grocery

  • Refined Oil 3 teaspoons
  • Salt 1 teaspoon
  • Red Dry Chilli Bydagi 5 units
  • Schezwan Peppercorn 0.5 teaspoons
  • Whole Wheat Noodles 400 g
  • Jaggery Powder 1 teaspoon
  • Dark Soy Sauce 1 teaspoon

Fruits & Vegetables

  • Ginger 2 teaspoons
  • Onion 1 unit
  • Celery 0.5 pieces
  • Spring Onion 6 g
  • Capsicum Green-regular 1 unit
  • Bok Choy 25 g
  • Carrot-regular 0.5 unit


  • Pepper 0.5 teaspoons
  • Garlic 5 pieces
  • Water 100 ml
  • Green Cabbage 40 g


1Soak the dry red chilli in warm water for 15 minutes. Drain the water and make a fine paste. Cook the chilli paste in 1 teaspoon of oil until it gets a thick consistency. Keep aside
2Boil noodles in salt water. Once 3/4th cooked, drain it and add a little oil, mix. Spread it on a plate and set aside to cool down
3Cut the tomatoes into quarters. Blend to a puree and set aside. Fine chop ginger, celery, garlic and spring onions. Slice the onion and cut the cabbage, carrot, bok choy, green capsicum in thin long strips
4Heat oil in a pan or wok. Add chopped garlic, ginger, celery, sichuan pepper and stir-fry over medium heat
5Add onion and capsicum and stir fry again. Add cabbage, bok choy and carrot. Stir-fry for 2 min
6Lower the heat and add the noodles, chilli paste, white vinegar, soy sauce, crushed pepper and mix well. At this stage, add a little bit of water if needed
7Stir fry till noodles are completely coated. Check seasoning
8Garnish with spring onion and serve hot


We hope you had fun making it! Enjoy the meal.