Chicken Schezwan Noodles
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A popular Indo-Chinese dish combining stir-fried egg noodles with tender chicken, crisp vegetables, and bold, spicy Schezwan sauce. This quick and flavorful dish is perfect for spice lovers and makes a satisfying meal.
00:15:00 total
Serves 2
medium
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Ingredients
- Yellow Egg Noodles - 200 gms (boiled)
- Chicken Breast - 100 gms (sliced thinly)
- Schezwan Sauce - 2-3 tbsp (thick and flavorful)
- Oil - 2 tbsp (for sautéing)
- Garlic Cloves - 1 tbsp (chopped)
- Dried Red Chillies - 2-3 (for sautéing)
- Celery - 1 tbsp (chopped)
- Cabbage - 1/4 cup (julienned)
- Carrots - 1/4 cup (julienned)
- Babycorn - 1/4 cup (julienned)
- Spring Onions - 1/4 cup (sliced)
- Spring Greens - 1/4 cup (chopped)
- Salt - watch the video to see (to taste)
- Water - watch the video to see (for sprinkling to cook chicken)
- Spring Onion Greens - watch the video to see (for garnishing)
- Toasted Sesame Seeds - watch the video to see (for garnishing)
- Dried Red Chilli - watch the video to see (for garnishing)
Instructions
- Heat oil and sauté aromatics: Heat oil in a pan until slightly hot. Add dried red chillies first, then add chopped garlic and sauté briefly.
- Cook chicken: Add thinly sliced chicken to the pan and sauté. Sprinkle a little water to ensure the chicken cooks through and remains tender.
- Add celery and sauté: Add chopped celery and sauté quickly with the chicken until chicken is cooked and white all around.
- Add vegetables: Add julienned cabbage, carrots, baby corn, sliced spring onions, and chopped spring greens. Stir-fry to combine.
- Add noodles and sauce: Add boiled egg noodles to the pan. Season with salt and add a generous heap of Schezwan sauce.
- Mix thoroughly: Mix everything vigorously to ensure noodles are coated with sauce and ingredients are well combined. Use two spoons if needed to separate noodles and heat through.
- Garnish and serve: Garnish with remaining spring onion greens, toasted sesame seeds, and dried red chilli. Serve hot.
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