Szechuan Noodles With Spicy Veggie Sauce

Total Time
Prep 15 mins
Cook 30 mins

I took my recipe for Szechuan Noodles With Spicy Beef Sauce because it is so popular, and changed it to make it vegetarian! So good with lots of veggies! Enjoy! NOTE:I have used frozen stir fry vegetaables to keep this recipe quick and easy, but also added fresh vegetables for those who can take a few more minutes. They are just suggestions, you may add whatever vegetables you would like!

Ingredients Nutrition


  1. Brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm.
  2. Cook stir fry vegetables as directed on package. Set aside.
  3. If not using the frozen stir fry vegetables, saute cut vegetables for about 5-10 minutes, or until desired doneness. Set aside and keep warm.
  4. Pour sesame oil in pan and heat till hot. Saute onion, garlic, ginger and red pepper in hot sesame oil until tender.
  5. Combine cornstarch and vegetable broth, whisking until smooth.
  6. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  7. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  8. Stir in veggie crumbles and cooked vegetables.
  9. Toss with hot cooked pasta, and sprinkle with sliced green onions. This is also good with brown rice.
Most Helpful

4 5

This is so easy and good. I used the frozen vegetable option, but as my frozen veggies were only 10 ounces I also added a can of bean sprouts to the mix. Thanks for sharing!

4 5

This recipe was a hit at dinner last night! I used the fresh vegetable option, left out the bell pepper and added some baby corn and sugar snap peas. I doubled the sauce and served it over brown rice. We loved it! Thanks for sharing this great recipe, Sharon! **Made for PRMR**