Prawn Schezwan noodles is a delicious Indo- Chinese flavored noodles recipe in which thin noodles are cooked in spicy Schezwan sauce to which prawns and vegetables are added. Within just 20 minutes this delicious restaurant style prawn Schezwan chow Mein gets ready. So, if you are pressed for time, you can quickly cook this spicy chow Mein for lunch or dinner.
What are Schezwan noodles?
Szechuan noodles is a type of Indo-Chinese noodles recipe. This is a popular street food in India. These noodles are spicy in taste and have garlicky flavor. These noodles are prepared in spicy Schezwan sauce. Vegetables like carrot, capsicum, French beans, mushrooms, cabbage, spring onion greens and meat like chicken or prawns can be added to this noodle recipe.
What is the difference between Schezwan noodles and Hakka noodles?
Hakka and Schezwan are the names of two Chinese cuisines. Hakka cuisine is a cooking style of Hakka people. Hakka noodles are mildly spiced or bit spicy. Soya sauce is used in making Hakka noodles.
Schezwan or Sichuan is a style of Chinese cuisine originating from the Sichuan province. The cuisine is very spicy and pungent resulting from the liberal use of garlic, chilies and Sichuan pepper. Schezwan noodles are hot and spicy and had garlicky flavor. It is made with spicy Schezwan sauce.
Ingredients to make shrimp Schezwan noodles:
- Noodles: Use any type of thin noodles to make this delicious Schezwan noodles with shrimp recipe.
- Prawns: You can use fresh or frozen prawns or shrimps to make this delicious sea-food chow Mein recipe.
- Vegetables: I have used cabbage, onion, green onion, carrot, French beans and capsicum to this recipe. You can also add broccoli, mushroom, Pak choi, peas, etc.
- Garlic: Garlic is the ingredient which brings pungency in Schezwan cuisine. Add lots of garlic to this recipe.
- Schezwan sauce: The star ingredient which makes the dish hot and spicy. I have used store bought Schezwan sauce to make this recipe. You can even prepare Schezwan sauce at home.
- Black pepper powder: Black pepper powder is added to make the dish spicier.
- Vinegar: I have added rice vinegar in this recipe. This is an optional ingredient, but if added it enhances the flavor of noodles.
How to make Schezwan noodles?
- Marinate prawns.
- Boil noodles as packet instructions. After boiling, pass cold drinking water through the noodles. This removes extra starch.
- Heat a wok, add oil. Add garlic and after it turns aromatic add vegetables. Cook vegetables retaining crispiness.
- Add marinated prawns and cook for 5 minutes.
- Add black pepper powder, Schezwan sauce and salt and mix well.
- Add noodles in batches and stir well.
- Add rice vinegar and toss.
- Garnish with chopped green onion.
What is Schezwan chow Mein?
Chow Mein translates to stir fried noodles. Chow Mein is made of two words, chow which means stir fried and Mein which means noodles. So, chow Mein means noodles, but all noodles are not chow Mein. Schezwan chow Mein means spicy stir-fried noodles. When prawns are added to this, it becomes prawns Schezwan chow Mein.
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Tips for cooking Schezwan prawn noodles:
- Add little oil while boiling noodles. This ensures that noodles don’t become sticky on cooking.
- Pass cold drinking water through the noodles after cooking. This ensures that noodles don’t stick to each other.
- After cooking the vegetables and adding the sauce, add cooked noodles in batches and toss.
Prawn Schezwan Noodles
Ingredients
- 2 packet thin noodles
- 10-15 prawns/shrimps chopped
- 2 medium sized onion julienned
- ½ cup spring onion greens chopped
- 3/4 cup capsicum julienned
- 1/2 cup carrot julienned
- 1/2 cup cabbage chopped
- 10 French beans chopped
- 8 garlic pods minced
- 4 tablespoon Schezwan sauce
- 1 teaspoon black pepper powder
- 1 tablespoon rice vinegar
- 6 tablespoon oil or as needed
- To taste salt
For marinating prawns:
- ½ teaspoon red chili powder
- ½ teaspoon salt
Instructions
- Clean the prawns, de-vein and discard the peel.
- Wash and marinate by applying the spice powders and salt. Keep aside for 15 minutes.
- Boil 4 cups water, add noodles, 1/4th teaspoon salt and 1 tablespoon oil and cook as per package instructions.
- After boiling, drain noodles on a colander and pass some running RO water (or clean drinking water). This ensures that noodles don’t become sticky and removes starch.
- Heat a kadai or wok and add 3 tablespoon oil.
- After oil gets heated, add finely chopped garlic.
- When garlic turns aromatic, add chopped spring onion and sauté for 3 minutes.
- Add julienned onion and sauté till it turns pinkish.
- Add all vegetables (capsicum, carrot, cabbage and French beans) and sauté till the vegetables are cooked but slightly crispy.
- Add spring onion greens, cover and cook for 3 minutes.
- Add marinated prawns, cover and cook for 5 minutes.
- Add black pepper powder and mix.
- Add Schezwan sauce and mix well.
- Add salt to taste and mix well.
- Add boiled noodles in batches and toss.
- Add rice vinegar and toss.
- Garnish with chopped spring onion greens.
- Serve hot.
Notes
- Add little oil while boiling noodles. This ensures that noodles don’t become sticky on cooking.
- Pass cold drinking water through the noodles after cooking. This ensures that noodles don’t stick to each other.
- After cooking the vegetables and adding the sauce, add cooked noodles in batches and toss.
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You really made this noodles the way i looked for. Everything is nicely described that really helped. I just missed the calorie part in this recipe. Looking for more of such yummy recipes in future too.
Thanks