Triple Schezwan Rice Noodles
Noodles • India
How to Make Triple Schezwan Rice Noodles (Traditional & Healthy Version)
Triple Schezwan Rice Noodles is a beloved Indo-Chinese fusion dish that combines the best of rice, noodles, and Schezwan-flavored vegetables for a spicy, tangy, and satisfying meal. Popular in bustling street food corners and modern Indian kitchens, this dish is a flavorful one-pot wonder, especially cherished in cities like Mumbai and Kolkata. Triple Schezwan Rice Noodles brings together the dynamic flavors of Schezwan chutney, crunchy stir-fried veggies, and both rice and noodles, creating a unique texture and taste that appeals to all age groups. This vegetarian version is a healthier take, using minimal oil and plenty of fresh, colorful vegetables (sabzi), making it a balanced meal for lunch or dinner. The dish holds a special place during Indian festivals like Holi, when families seek spicy, hearty treats. The triple combination—rice, noodles, and spicy Schezwan sauce—makes it a crowd-pleaser during get-togethers and celebrations. If you’re looking for a wholesome, quick, and vibrant meal, Triple Schezwan Rice Noodles is your perfect choice.
Ingredients(for 1 medium bowl (approx. 350g))
- 1 cup Cooked basmati rice (chawal)
- 1 cup Whole wheat noodles (atta noodles, boiled)
- 3 tbsp Schezwan sauce (homemade or store-bought)
- 1/2 cup Mixed bell peppers (shimla mirch, chopped)
- 1/2 cup Shredded cabbage (patta gobhi)
- 1/4 cup Carrot (gajar, julienned)
- 1/4 cup French beans (finely chopped)
- 1/4 cup Spring onions (hare pyaz, chopped)
- 4 cloves Garlic (lehsun, finely chopped)
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Sesame oil (til ka tel)
- to taste Salt & black pepper
Instructions
- 1
Boil whole wheat noodles in salted water until just cooked (al dente). Drain and rinse under cold water to prevent sticking.
5 minutes
Add a few drops of oil to the boiling water to avoid clumping.
- 2
Heat sesame oil in a large kadhai or wok. Add chopped garlic and sauté on high flame until aromatic.
2 minutes
Use a heavy-bottomed kadhai for even sautéing.
- 3
Add spring onions, carrots, bell peppers, cabbage, and beans. Stir-fry on high heat for 3-4 minutes till veggies are crisp yet tender.
4 minutes
Keep stirring constantly to retain crunch and nutrients.
- 4
Lower heat, add boiled rice and noodles. Toss gently to combine with the vegetables.
3 minutes
Use a flat spatula to avoid breaking the rice and noodles.
Why This Dish is Healthy
This dish is a healthy choice as it uses minimal oil, whole grains, and a bounty of fresh vegetables, making it rich in fiber and low in saturated fat. The protein from whole wheat noodles and the inclusion of a variety of veggies make it a wholesome meal for calorie-conscious eaters. Schezwan sauce adds flavor without excessive calories, and by controlling sodium and oil, you can enjoy a restaurant-style treat at home without the guilt.
Triple Schezwan Rice Noodles is packed with dietary fiber, vitamins, and minerals from a variety of fresh vegetables like bell peppers, carrots, and cabbage. The dish provides a balanced macronutrient profile with 13g protein, 60g carbohydrates, and 14g healthy fats per serving. The use of whole wheat noodles and basmati rice ensures sustained energy release and better digestion, while sesame oil adds heart-healthy unsaturated fats. The combination of vegetables delivers antioxidants, vitamin A, vitamin C, and minerals like iron and potassium.
Pro Tips
- 💡Prep all vegetables before you start cooking for quick stir-frying.
- 💡Use leftover rice for best texture; fresh rice can become mushy.
- 💡Adjust spice level by varying the amount of Schezwan sauce.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave, sprinkling a little water to retain moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 13.0 g |
| Carbohydrates | 60.0 g |
| Total Fat | 14.0 g |
