Easy & Quick Schezwan Maggi Noodles Recipe | Indo-Chinese style Maggi Recipe
Schezwan Maggi Noodles Recipe is a spicy and delicious Indo-Chinese twist to plain maggi noodles. These Instant Schezwan Maggi Noodles take 15 minutes to pull together from scratch.
Maggi Noodles was India’s first taste of instant food. Indian pantry always has a few packets of maggi noodles handy for a quick breakfast, evening snack, or hunger pangs.
They are India’s most loved instant noodles food for kids and adults alike. This yellow-colored packet has many obvious reasons – budget-friendly, takes less time to cook, a savior for those who don’t know how to cook at all, eminently customizable, fills the tummy with contentment, and also satisfies the soul.
Maggi might be best served at home but decades later the popularity of maggi noodles has not been limited to homes. They have even made their way into the country’s street food stalls, cafes, and restaurants, where they are served in many variations, from the masala, cheese, mayo, bhel, pizza, samosa, and burger, to dosas.
Inspired by the street-style Maggi variations, I decided to mix Indo-Chinese ingredients with my all-time favorite maggi noodles.
About Schezwan Maggi Noodles Recipe
Today I’m sharing one of my favorite variations of Maggi, Spicy Schezwan Maggi Noodles made on the stovetop.
This Mumbai Street Style Schezwan Maggi Noodles recipe is a new way to add colorful vegetables, a few spices, and sauces to the regular Maggi recipe and increase the nutritional value.
This spicy version of normal maggi noodles is often seen sold on the street side food carts or stalls and is one of the favorite street food snacks of students and working professionals.
There are 2 ways to make schezwan maggi noodles;
1. Boil the maggi noodles separately and later toss in quick-cooking vegetables, sauces, and spices.
2. Cook all together in a pan.
When we think of Indo-Chinese cuisine, some of the words that describe the dishes are spicy, aromatic, flavorful, and hot. This cuisine is all about balancing sauces and spices. With so many delicacies, Indians are addicted to Indo-Chinese dishes be it at roadside stalls, food trucks, fast food centers, or restaurants.
The sauces with authentic maggi masala really make the maggi noodles pop flavorwise – slight tanginess, a hint of sweetness, pungency and spiciness. Also, the sauces and spices cling to the noodles and the vegetables for flavor in every bite.
Not only the dish is super easy to make but you can customize the ingredients and be creative. This happens to be one of those throw-together meals and yet turns out delicious.
Give this recipe a try and I’m sure it will be one of your favorites.
Reasons to make
Easy to make
Beginner & bachelor friendly recipe
Spicy treat for your taste buds
Bold and unique flavors
A quick fix meal for a busy or lazy day
Want to indulge in something tasty
Instant evening snack to pair with tea or coffee
A quick and sumptuous midnight snack
Adjust the amount of schezwan sauce according to your spice preference, while preparing for your kids you add less sauce.
Feel free to keep it simple or add in as many veggies as you wish.
The amount of oil should be just enough to saute the veggies without sticking to the pan.
I prefer dry maggi noodles, so I cook them without covering the pan. By following this step, the noodles cook and the water evaporates at the same time.
If you like wet noodles, follow the same recipe till step 9. Turn the burner flame to low, cover the pan and cook until the noodles are fully cooked. Add the masala packets as mentioned.
Do not overcook the maggi noodles otherwise, they will become mushy.
Maggi Noodles: I have used veg Maggi 2-Minute Noodles in this recipe.
Sauces: Schezwan chutney, tomato sauce, and soya sauce. For convenience, I used Ching’s brand Schezwan chutney.
These sauces enhance the flavor of this dish.
Vegetables: onion, carrot, capsicum, cabbage.
Other vegetable options are broccoli, mushroom, beans, sweet corn, green peas,
Kashmiri Red Chili paste: I use it for vibrant red color. Street vendors add artifical food color to make the dish look appealing.
You can replace it with Kashmiri red chili powder or skip it.
Black pepper powder: adds a peppery flavor.
Aromatics: ginger and garlic paste.
Fat: I use oil to make any variation of maggi. You can add a combination of oil and butter.
Seasoning & Herbs: Salt and spring onion greens or coriander leaves.
How to make street style Schezwan Maggi Noodles
1. Heat 1 tsp oil in a pan over medium flame.
You can use 1/4 tsp oil and 1/2 tsp butter (or more) if you like a buttery flavor.
2. Add the veggies of choice and green chili and stir fry on medium-high flame for 5 seconds.
Adding green chili is optional. Add them only if you like your maggi to taste fiery.
3. Add 1 tsp ginger and garlic paste and saute until the raw aroma goes away.
You can substitute the paste with finely chopped ginger and garlic.
4. Next add 1-2 tablespoons of schezwan chutney and 2 tsp of kashmiri red chili paste. Saute for 5 seconds.
The paste gives a beautiful color and does not add any spice. You can substitute the paste with kashmiri red chili powder or skip it.
5. Add 1 tablespoon tomato sauce/ketchup and 1/2 tsp light soy sauce. Mix well.
6. Add 2 cups of water and 1/2 tsp black pepper powder. Mix well.
The quantity of water depends on your preference. Add more water if you like soupy noodles.
7. Turn the burner flame to high and let the water come to a rolling boil.
8. Add the maggi slabs without breaking them.
I prefer long noodles so I do not break the noodle slab.
9. Once the noodles are a bit soft, give a gentle stir (separate the noodles).
10. Continue to cook on high flame without covering the pan.
11. When the water level decreases a little and you can see the noodles, add 1 packet of noodles masala and give a good mix.
The maggi masala has ingredients that thicken the water, so I avoid adding it at the start.
12. Stir the noodles occasionally to help them separate. Add salt to taste (if needed). I added 1/4 tsp salt as there is one more tastemaker packet to add.
The sauces and maggi masala have salt in them, so add salt only if needed.
13. Once the noodles are fully cooked, add the second tastemaker flavor packet and mix.
14. Adjust the consistency by adding more water or drying out the extra water by cooking without covering the pan. Turn off the flame and add spring onion greens or coriander leaves.
Street style Schezwan Maggi Noodles is ready. Transfer it to serving dishes and serve hot.
These Schezwan Maggi Noodles are so flavourful that you can serve them on their own for a comforting lazy meal day.
For a complete meal, you can serve them with veg or non-veg starters – Veg Manchurian, Chili Chicken, Chicken 65.
Schezwan Maggi Noodles are amazingly versatile and can be made in multiple variations.
Paneer or firm tofu can be added to the vegetarian version of these.
Egg Schezwan Maggi Noodles can be prepared instantly just by adding scrambled egg(s) towards the end. You can use any type of egg – White / Brown / Country eggs.
Topping: Top the maggi noodles with a fried egg or grate cheese to make Cheese Schezwan Maggi Noodles.
Chicken Schezwan Maggi Noodles can be prepared by adding pre-cooked and chopped or shredded chicken.
If you’ve tried this authentic street-style Schezwan Maggi Noodles Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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Easy & Quick Schezwan Maggi Noodles Recipe | Indo-Chinese style Maggi Recipe
- 2 packets Maggi
- 1-2 tsp Oil
- 1 Green chili (optional)
- 1/2 cup Sliced Vegetables (onion, cabbage, carrot, and capsicum)
- 1 tsp Ginger-garlic paste
- 1-2 tbsp Schezwan chutney
- 1 tbsp Tomato sauce
- 1/2 tsp Light Soy sauce
- 1/4 tsp Black Pepper powder
- 1 tsp Kashmiri Red chili paste (optional)
- 2 cups Water
- 1/4 tsp Salt (only if needed)
- 2 tbsp Coriander leaves (or spring onion greens)
- Heat oil in a pan over medium flame.
- Add the veggies of choice and green chili and stir fry on medium-high flame for 5 seconds.
- Add ginger and garlic paste and saute until the raw aroma goes away.
- Next, add schezwan chutney and kashmiri red chili paste. Saute for 5 seconds.
- Add tomato sauce/ketchup and light soy sauce. Mix well.
- Add 2 cups of water and black pepper powder. Mix well.
- Turn the burner flame to high and let the water come to a rolling boil.
- Add the maggi slabs without breaking them.
- Once the noodles are a bit soft, give a gentle stir (separate the noodles).
- Continue to cook on high flame without covering the pan.
- When the water level decreases a little and you can see the noodles, add 1 packet of noodles masala and give a good mix.
- Stir the noodles occasionally to help them separate. Add salt to taste (if needed).
- Once the noodles are fully cooked, add the second tastemaker flavor packet and mix.
- Adjust the consistency by adding more water or drying out the extra water by cooking without covering the pan. Turn off the flame and add spring onion greens or coriander leaves.
- Street style Schezwan Maggi Noodles is ready. Transfer it to serving dishes and serve hot.
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