Thin strips of marinated chicken breast, flash-fried in a smoking hot wok until golden, form the backbone of these Schezwan chicken noodles. The dish relies on a high-heat cooking method that imparts a subtle, authentic char to the egg noodles, while a blend of dark soy, pungent garlic chilli sauce, and Schezwan paste builds a complex, heat-forward foundation. Crisp julienned cabbage and carrots add a necessary crunch to contrast with the tender, protein-rich strips.

A well-executed stir-fry like this thrives on preparation; the marinade should sit for several hours to ensure the seasonings penetrate the chicken fibers. Once the components hit the wok, the process is lightning fast, resulting in a glossy, deeply seasoned meal that pulls its savory, spicy character from a combination of Tandoori masala and red chutney. The addition of scrambled eggs and a sprinkle of sesame seeds ties the textures together, providing a balanced, substantial dinner.

Serve this straight from the wok, topped with a generous handful of fresh spring onions for a sharp, herbaceous lift. It makes for an efficient weeknight meal that brings restaurant-style heat into the home kitchen, especially when paired with a side of extra chili sauce for those who prefer an even more intense fire.

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If you enjoy the bold, tongue-tingling heat of Schezwan sauce, there are plenty of ways to play with these flavors in your kitchen. For a slightly milder experience that still delivers that classic takeout vibe, try pairing some sweet and sour chicken with soya garlic noodles for a perfect contrast. Alternatively, if you want to dial up the intensity, our favorite spicy chicken noodle variation is a fantastic option for those evenings when you need a quick, fiery dinner on the table in minutes.

Key Ingredients

Chicken fillet: Thinly sliced strips marinated in spices and flash-fried for a tender protein base.
Egg noodles: The primary starch component boiled until tender to absorb the spicy sauce.
Schezwan sauce: Provides the signature heat and distinct pungent flavor profile to the noodle dish.
Sesame oil: Used as the high-heat cooking base to impart a nutty aroma to the stir-fry.
Soy sauce: Adds depth, saltiness, and a dark color to both the marinade and the final sauce.
Mixed vegetables: Julienned carrots and white cabbage provide essential crunch and texture to the dish.
Egg: Scrambled into the wok to add richness and extra protein to the noodles.

More Irresistible Chicken and Noodle Combinations

Spicy Chicken Instant Noodles: An ideal pantry-staple solution when you are craving heat but are short on time.
Crispy Fried Noodles With Chicken In Black Bean Sauce: This recipe adds a wonderful crunch and savory depth that balances out softer noodle preparations.
Scallion Oil Chicken With Instant Noodles: A fragrant, aromatic dish that offers a lighter, savory alternative to heavy chili-based sauces.

Schezwan Chicken Noodles

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Ingredients

250g Chicken fillet cut into thin strips1 tablespoon dark soya sauce1 teaspoon paprika powderRed chilli powder if needed1/2 teaspoon white pepper2 tablespoons Garlic Chilli sauce @maggisouthafricaMarinate the above for about 6 hours maximum.

Mix Together For The Sauce

1 tablespoon Dark Soya Sauce1/4 cup schezwan sauce @chingssecret3 tablespoons red chutney @i.love.homemade1/2 teaspoon tandoori masala @trupti.africa

Steps

Boil 150g egg noodles in salt water and few drops of oil until done. Drain, keep aside.To a large wok, heat 1/4 cup sesame oil until smoking hot.Keep the heat on high throughout the cooking process.Flash fry the marinated chicken until done. Remove, keep aside.You will still have some oil remaining in the wok.Add 1 large beaten egg to that oil. Scramble and fry until done. Remove, leave aside.You will still have some oil remaining in the wok again.In that remaining oil, add 50g julienned carrots and 100g julienned white cabbage.( You can add 30g of julienned green pepper too. I never had some this time)Fry until half done.Add the cooked chicken and eggs. Mix through.Throw in the sauce with 1 tablespoon sesame seeds and 1/4 teaspoon Zeal. Mix well.Garnish with a handful of chopped spring onions and serve hot.Note: Add less schezwan sauce and red chutney if you want it less hot.

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