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Prawn Schezwan Noodles
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5 from 3 votes

Prawn Schezwan Noodles

Prawn Schezwan noodles is a delicious Indo- Chineseflavoured 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.
Course Main Course, Main Dish
Cuisine American, Chinese, Indian,Indo-Chinese, Schezwan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 People
Author Raksha Kamat

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.