Name: Egg Schezwan Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 packet thin noodles; 3 eggs; 2 medium sized onion (finely chopped); ½ cup spring onion greens (chopped); 3/4 cup capsicum (julienned); 1/2 cup carrot (julienned); 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

Egg schezwan noodles is an easy and delicious hot and spicy noodle recipe with eggs and vegetables. This is an Indian Chinese noodle recipe and gets ready within 20 minutes. This can be cooked for lunch or dinner. You can even pack it in the tiffin box. Also find how to make schezwan egg noodles YouTube video below.

Schezwan noodles with egg is made with thin noodles which are cooked in spicy Schezwan sauce to which egg and vegetables like carrot, capsicum, cabbage, French beans, mushroom, broccoli, spring onion, etc. are added. Any type of noodle like thin, flat, thick, round, spaghetti, Soba or Udon noodles can be added in this egg noodle recipe.

Ingredients used to cook egg schezwan Hakka noodles:

Noodles: Any type of noodle like thin, flat, thick, round, spaghetti, soba or udon noodles can be added in this schezwan noodle recipe.
Eggs: Use chicken eggs in this recipe.
Vegetables: Vegetables like onion, spring onion, carrot, French beans and capsicum are used in this recipe. You can even add cabbage, broccoli and mushroom in this noodle recipe to make it healthy.
Garlic: I have added garlic in this Chinese noodle recipe.
Ginger and garlic paste: You can use ready-made ginger garlic paste or add a tablespoon each of minced ginger and garlic.
Sauce: I have added schezwan sauce in this recipe.
Spices: I have used black pepper powder in this recipe. Added it only while cooking eggs. You can add a little bit while cooking the vegetables after adding schezwan sauce.
Vinegar: I have added rice vinegar in this recipe. This is an optional ingredient, but if added it enhances the flavour of noodles.
Oil: I have used vegetable oil while cooking this noodle recipe. You can even use mustard oil to give it an Asian flavour.

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How to make Schezwan egg noodles recipe?

First scramble eggs add salt and pepper, cook and keep aside.
Boil noodles as per packet instructions. Drain and pass clean drinking water through it. This ensures that noodles don’t become sticky and removes starch.
Heat a kadai or wok and cook the vegetables.
Add finely chopped garlic and after it turns aromatic, add chopped spring onion and sauté for 2 minutes.
Add chopped onion and sauté till it turns pinkish.

Add all vegetables (capsicum, carrot and French beans) and sauté till the vegetables are cooked but slightly crispy.
Add Schezwan, scrambled eggs, 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.

Tips for cooking Schezwan noodles with egg:

Add little oil while boiling noodles. This ensures that noodles don’t become sticky on cooking.
Pass cool 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.

How to serve egg noodles with schezwan sauce?

Serve this hot and spicy egg noodles with mushroom chili , beer batter prawns and momos.

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5 from 1 vote

Egg Schezwan Noodles

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course, Main Dish

Cuisine: Chinese, Indian, Indian,Indo-Chinese, Schezwan

Servings: People

Author: Raksha Kamat

Ingredients

2 packet thin noodles
3 eggs
2 medium sized onion finely chopped
½ cup spring onion greens chopped
3/4 cup capsicum julienned
1/2 cup carrot julienned
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

Instructions

In a pan, add oil. After oil gets heated, crack eggs one by one, add black pepper powder and little salt and scramble. Keep aside.
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 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 2 minutes.
Add chopped onion and sauté till it turns pinkish.
Add all vegetables (capsicum, carrot and French beans) and sauté till the vegetables are cooked but slightly crispy.
Add Schezwan sauce and mix well.
Add scrambled eggs, salt to taste and mix.
Add boiled noodles in batches and toss.
Add rice vinegar and toss.
Garnish with chopped spring onion greens.
Serve hot.

Video

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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