These Paneer Schezwan noodles have a spicy and smokey flavor, loaded with a lot of vegetables. This recipe is in itself a complete meal as I added power-packed paneer or Indian cottage cheese into the noodles. That’s the reason these Paneer Schezwzn noodles can be served without any accompaniments. This recipe makes for a quick meal and is a great option for the main course or dinner. These Paneer Schezwan Noodles has very flavorful taste. I like to add a lot of favorite veggies into noodles. I used onion, spring onion, cabbage, carrot, yellow/red bell peppers, green capsicum. You can add whichever vegetables you prefer maybe french beans, mushroom, broccoli, bok choy. The more vegetables you add, it would become a more healthy and hearty meal.
Paneer Schezwan Noodles
To make schezwan noodles you can use any noodles you prefer. I used Hakka noodles here. But feel free to use egg or plain or rice noodles. I always prefer to add some protein while making Indo-Chinese noodles or rice. Sometimes scrambled eggs, chicken or paneer. This time I used Paneer which is a great source of protein & calcium and a good option for vegetarians. I used store-bought schezwan sauce for this recipe. You will find schezwan sauce in any Indian or Asian supermarket. Make sure to keep the flame high while making these noodles and preferably use a wok or heavy bottom pan. I prefer half-cooked or more crunchy veggies. Please see the detailed recipe below.

Paneer Schezwan Noodles

This is a very flavorful, spicy noodle recipe loaded with lot of vegetables and paneer. A great option for a quick meal ideas.

For Noodles
150 gms or 1 block Hakka or any type of noodles
water, to boil the noodles
1 teaspoon oil
salt, to taste
For Schezwan Noodles
2 tablespoon vegetable or olive oil
1 tablespoon sesame seed oil
1 teaspoon ginger, finely chopped
2 teaspoon garlic, finely chopped
2 to 3 red chilis, chopped
3 cups vegetables (used chopped & sliced onion, carrot, capsicum, bell pepper, cabbage)
2 to 3 spring onions (green & white)
1 cup paneer cubes
3 tablespoon schezwan sauce
1 tablespoon soya sauce
1 tablespoon red hot sauce
1/4 teaspoon black pepper
salt, to taste

Break the noodles and add to the boiling water. Add some salt as well.
Paneer Schezwan Noodles
When the noodles are cooked around 90%, remove from the flame. Rinse the noodles under the cold water to stop the cooking process. Pour some oil and toss gently. This helps to avoid stickiness from the noodles. Keep it aside.

In a pan, heat a tablespoon of oil and saute the paneer cubes.
Paneer Schezwan Noodles
Keep the sauteed paneer cubes aside.

In the same pan, add some oil. When the oil gets heated, add ginger, garlic, onion, white spring onion, and red chilis one by one. Saute for around1 minute on a high flame.
Paneer Schezwan Noodles
Add other veggies such as capsicum, carrot, bell pepper.
Paneer Schezwan Noodles
Saute for around 1 minute seconds on a high flame.

Then add cabbage and mix. Saute for 30 seconds or so.
Reduce the flame and add the schezwan sauce, soya sauce, and red hot sauce into the vegetables. Add black pepper and salt to taste. Mix.
Furthermore, add the boiled noodles and stir fry on high flame. Make sure the sauce gets well combined all over the noodles. Taste the noodles and add some more seasoning if required.
Add the sauteed paneer cubes and gently toss the noodles.
Garnish with green spring onion. Paneer Schezwan noodles are ready.

Serve immediately. Enjoy!!