Wheat Noodles in a Schezwan Sauce

The weather has been crazy these past few days. We had the third snowfall of the season which is pretty unusual. Gloomy and cold weather prompted me to make something spicy. I had a packet of wheat noodles, so I whipped up some spicy schezwan style noodles.

Slurpy spicy goodness!


You will need:

Wheat noodles /Egg noodles
1 tsp Oil
1 quart of water

1 tbsp Sesame oil
1 tbsp minced Garlic
1 tbsp minced Ginger
1 large onion, sliced
1 large Red bell pepper, sliced
½ cup shredded Cabbage

For the Schezwan Sauce:
2 tbsp Ketchup
1 tsp Dark soy sauce (low-sodium)
½ tsp Light soy sauce (low-sodium)
½ tsp Garlic powder
1 tsp Chili Sambal (Chinese red-chili paste)
¼ tsp White pepper
¼ tsp White distilled Vinegar

Salt to taste
Chopped Scallions for garnish



Bring the quart of water to boil. Add the wheat noodles and break up the rolls to loosen the noodles. Stir and cook for 8 minutes or until noodles are done. Drain noodles and run under cold water. Toss with 1 tsp of oil and set aside. This is to prevent the noodles from sticking to each other as they cool.


Heat the sesame oil in a wide pan. Add the minced ginger and garlic and sauté till fragrant. Now add the sliced bell pepper. When they are half done, add the onions and shredded cabbage. Saute till all the veggies are cooked but not browned. In a small bowl, whisk together the sauce ingredients and pour over the veggies. Stir to coat the veggies. Cook for 2 minutes. Now add the cooked noodles, breaking large clumps, if any. Toss with the help of a pair of tongs to evenly combine the noodles, veggies and sauce. Cook till the noodles are heated through. Season with salt.


Top with chopped scallions before serving.