Schezwan Chicken Stir Fry Noodles - A Blog by Res Life Blogger Michelle

Stir Fry, Schezwan Noodles

Craving some spicy food but feeling intimidated about the different spices and sauces to use?

This dish will take approximately 15 minutes! So...try out this quick and simple stir-fried chicken noodles with a schezwan twist.

For those not familiar with Schezwan dishes- The Szechuan cuisine originated in China. However, it evolved into a modern Indian-Chinese blend in which case you'll often taste these dishes having a variety of flavours as this cuisine indulges in spices, vegetables, and in some cases even fruits.

Schezwan dishes bring out flavours such as- hot/ spicy/ sour, pungent, aromatic, salty, bitter and sweet. Which is why, when cooking any Schezwan dish, you will have to keep the balance of ingredients in mind so that ingredients don't overpower each other and / or your dish doesn't turn out bland.


Hakka noodles ( You can also use Spaghetti noodles instead) 

1 Teaspoon Soya Sauce

1-2 Teaspoons Hot Sauce (My recommendation- Chings Chinese Schezwan sauce- any sauce with a thick consistency will do best for your dish)

1 cube of Butter



2-3 cloves of Garlic (finely chopped)

1-2 Chicken Breasts

1/2 Teaspoons of Chilli Pepper Flakes

2 Eggs

Veggies - You may choose to add them. However, adding them does help balance the dish and gives some crunch to your noodles...

1/4 Cup Broccoli (sliced)

1/4 Cup Carrots (shredded)

1/4 Bell Peppers (sliced)


  • Start by boiling your noodles/spaghetti until they are half boiled (the noodles won’t split easily). Strain the noodles and add some oil into it so that the noodles don’t stick to each other. Set aside for a while.
  • Taking a chicken breast piece, butterfly it by slicing through it horizontally and open it like a book. Flip it and using a rolling pin, roll it over the chicken piece, until flattened evenly.
  • This will help the chicken cook, faster and the thinner it’s flattened, the crispier it gets.
  • Chop the chicken breast into strands.
  • In a wok, on a low-medium flame, melt the cube of butter. Add the chicken pieces into the butter followed by salt and pepper and cook completely.
  • Add the finely chopped garlic and cook until you get a slight burnt garlic smell.
  • Chop your choice of vegetables into small bite sized pieces and add them into the chicken.
  • Add one teaspoon of soya sauce, enough to just stain the chicken and vegetables. 
  • Add a spoon of your choice of hot sauce and coat your chicken and veggies well. Be sure to gradually add more/less depending on your spice tolerance.
  • Sprinkle some chili pepper flakes, for some added spicy flavor.
  • Once your chicken is shallow fried and coated well with the sauces, add them into a bowl and set aside.
  • In a bowl, crack and whisk two eggs.
  • In the same wok, on a medium-high flame, add in 2-3 spoons of oil. Once your pan is well heated, add the whisked eggs and quickly scramble them quickly.
  • Once cooked, crank up the heat a little, sprinkle in some more garlic, and chili pepper flakes.
  • Add your strained noodles and toss in your chicken and veggie mixture.
  • Toss and turn your ingredients well until well coated.
  • The key to making a good Schezwan dish is to play well with strong flavours. You’re using a mix of sauces along with garlic, so you want your dish to be flavourful without being overpowering.
  • If your noodles are not coated well enough, add in some more of the sauces but be gradual. Soya sauces, have high salt content making your stir fry tangy, and hot sauces- well, unless you have a high spice tolerance, you may want to keep some cold glasses of water beside you.
  • Let your noodles sizzle a little, but keep an eye out for burning it.
  • When cooking the dish, be sure to limit the portions to one (maximum two).
  • Doubling up your recipe will not help cook your ingredients quickly and at the same time and you’ll end up with a mushy dish.
  • Once done, plate your dish, and garnish with some chopped spring onions and red pepper flakes.


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