Schezwan Fried Noodles
Indo Chinese • All Foods
How to Make Schezwan Fried Noodles (Traditional & Healthy Version)
Schezwan Fried Noodles are a beloved Indo-Chinese vegetarian dish in Malaysia, celebrated for their bold, spicy flavors and vibrant colors. This unique fusion recipe has become an integral part of Malaysia’s multicultural cuisine, illustrating the culinary harmony between Indian, Chinese, and local Malay communities. Malaysian Schezwan Fried Noodles are often enjoyed during lunch, especially in bustling cities like Kuala Lumpur and Penang, where street food culture thrives. The dish is known for its fiery Schezwan sauce, aromatic stir-fried noodles, and fresh vegetables such as kobis (cabbage) and lobak merah (carrot). What makes Malaysian Schezwan Fried Noodles stand out is the use of locally sourced ingredients like cili padi (bird’s eye chili), daun ketumbar (coriander leaves), and optional notes of pandan or serai (lemongrass) to add fragrance. These noodles offer a satisfying combination of chewy texture, crisp veggies, and a hint of smokiness. The dish is a great choice for those seeking a balanced meal, as it can be tailored to suit various dietary preferences while retaining its authentic Malaysian flavor. Perfect for calorie-conscious eaters, this recipe highlights how Malaysian street food can be both delicious and health-conscious.
Ingredients(for 1 large bowl per serving)
- 120g Whole wheat noodles (mee gandum)
- 1/2 cup Capsicum (lada benggala, sliced)
- 1/2 cup Carrot (lobak merah, julienned)
- 1/2 cup Cabbage (kobis, thinly sliced)
- 1/4 cup Spring onion (daun bawang, chopped)
- 3 cloves Garlic (bawang putih, minced)
- 2 pieces Bird’s eye chili (cili padi, finely chopped)
- 2 tablespoons Schezwan sauce (homemade or store-bought)
- 1 tablespoon Light soy sauce (kicap cair)
- 1 teaspoon Sesame oil (minyak bijan)
- 2 tablespoons Fresh coriander leaves (daun ketumbar, chopped) - optional
Instructions
- 1
Boil the whole wheat noodles in a large pot of water with a pinch of salt. Drain and rinse under cold water to prevent sticking.
5 minutes
Toss noodles with a little sesame oil to avoid clumping.
- 2
Heat a wok or large non-stick pan on medium-high. Add sesame oil and sauté minced garlic and cili padi until aromatic.
3 minutes
Do not burn the garlic; it should be just golden.
- 3
Add sliced capsicum, carrot, and cabbage to the pan. Stir-fry until vegetables are just tender but still crisp.
5 minutes
Keep veggies crunchy for extra fiber and nutrients.
- 4
Stir in the Schezwan sauce and soy sauce, mixing thoroughly to coat the vegetables.
2 minutes
Adjust Schezwan sauce for desired spice level.
Why This Dish is Healthy
Malaysian Schezwan Fried Noodles are a healthy choice because they are rich in fiber, vitamins, and minerals from vegetables and whole grains. The use of minimal oil and plant-based ingredients keeps calories in check, supporting weight management and heart health. This vegetarian recipe is easily adaptable for low-calorie or diabetic-friendly diets, making it suitable for a wide range of health-conscious eaters.
This recipe utilizes whole wheat noodles, which provide complex carbohydrates and dietary fiber for sustained energy and improved digestion. The addition of fresh vegetables like capsicum, carrot, and cabbage increases the vitamin C, vitamin A, and antioxidant content. Sesame oil adds healthy fats, while soy sauce offers umami flavor with minimal fat. Herbs like coriander give extra minerals and phytonutrients, making this dish a nutrient-dense vegetarian option.
Pro Tips
- 💡Tip 1: Blanch noodles just until al dente for best texture.
- 💡Tip 2: Use a hot wok for authentic smoky flavor (wok hei).
- 💡Tip 3: Prep all ingredients before cooking to ensure quick stir-fry and prevent overcooking.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to restore moisture and freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 360.0 kcal |
