Spicy Szechuan Veggie Noodle Stir-Fry
with Scallions
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
Szechuan food is like the culinary equivalent of ziplining—its signature aromatic spices are exhilarating and may even give you an adrenaline rush. Our chefs channeled that sensation into a veggie noodle stir-fry that’s tossed in a Szechuan-style sauce. Mellowed with peanut butter and sweet soy glaze, the sauce is plentiful enough to coat springy ramen noodles and a bounty of veggies, including mushrooms, broccoli, cauliflower, and carrot. We promise the flavors will take you to new heights.
Ingredients
6 ounce
Ramen Noodles
2.5 teaspoon
Rice Wine Vinegar
6 ounce
Broccoli, Cauliflower, and Carrot Blend
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
½ unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
4 ounce
Button Mushrooms
Not included in your delivery
1.5 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Cut broccoli, cauliflower, and carrot blend into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.
• In a small bowl, whisk together sweet soy glaze, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, and ¼ cup water until smooth. (For 4 servings, use all the Szechuan paste, vinegar, and peanut butter, 3 tsp sugar, and 1⁄3 cup water.)
• Once water is boiling, add ¾ of the noodles to pot (we sent more; save the rest for another use). Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds. Toss with a drizzle of oil. (This stops cooking and helps prevent sticky noodles!)
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until slightly softened, 2-4 minutes. • Add broccoli, cauliflower, and carrot blend and 2 tsp water (4 tsp for 4 servings); cover immediately and let steam for 3 minutes. • Uncover and add a large drizzle of oil. Cook, stirring occasionally, until veggies are tender and lightly browned, 3-5 minutes more. • Add scallion whites and cook until fragrant, 30 seconds.
• Reduce heat to medium. Add sauce to pan with veggies; cook, stirring, until thickened and slightly reduced, 1-2 minutes. • Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings). Toss until noodles are warmed through and thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are coated in sauce.) Season with salt and pepper if desired.
• Divide stir-fry between bowls. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious sauce, with some finding it perfectly spicy while others wanted more heat 🌶️.
- Ease of prep: Quick and easy to make, though some had trouble with noodles sticking or becoming gummy.
- Suggestions: Consider adding protein like tofu or shrimp; use all the noodles and sauce for a saucier dish.
- Portions: Several wished for more vegetables compared to noodles; some found it light without added protein.
- Texture: Add chopped peanuts or other crunchy toppings for texture contrast.
Reviews from our home cooks
Everything in this meal was so good! The sauce was so flavorful and a great compliment to the dish. It was so easy to make and I will definitely purchase it again. I only used half of the Szechuan Paste as I like it spicy but not too spicy. I also used all of the Ramen Noodles which wasn't too much even though the recipe only called for 3/4 of the package. It still came out perfect!
This dish was so tasty, the flavor profile of the sauce was super yummy. The heat from the szechuan paste and then the creamy nutty flavor from the peanut butter, oh my goodness so good. I feel like we probably could've used all the noodles instead of 3/4. I also think there could have been more of the carrots, broccali, cauliflower mix. Overall soo good, would 100% get this dish again
Wasn't so sure about the peanut butter in the sauce, but this one was the best of the three recipes we had this week. For a veggie dish it was great. The peanut butter blended in very well with the sauce and didn't overpower it. Szechuan paste was just spicy enough to give a little back end warmth.
I've always shied away from asian dishes, especially "spicy" ones but I'm learning a lot with Hello Fresh recipes and also how to control the amount of spice! I made this today and with little to no spice using less of the Szechuan base than called for. The flavor of this dish was so awesome!!!
Very good recipe! I added all the noodle, extra carrots and shrimp. I also made enough sauce for the 4 servings in lieu of 2. It is perfect for supper for 2 plus leftovers for a couple lunches. Although it says Spicy, it is not too spicy....just a very subtle hint of heat in the back of the mouth. Definitely will do this again!
Wow! These were a major hit! I was a little worried about the dish being too spicy but I went for it and while there was a little heat, it was still perfect. My son was upset when there were no leftovers. We used all of the noodles (it seemed silly to save 3 ounces for another use) so we could have added some more veggies to balance out the meal. Definitely making this one again!
I added all the peanut butter for one serving and it was great. I think the addition of sesame oil would have been perfect! I used my own on the noodles and to fry the vegetables. I also recommend garnishing with red pepper flakes.
I love that the recipe card has a pepper next to the spicy ingredients. I would love to see that in the app also so I could pick more recipes to try. I took a chance trying this one since I can't have spicy food and the recipe card helped so much. I was able to mix and taste till it was just right. I shared with a friend and she loved it also.
I actually made this like a soup. Added water some extra veggies like pea pods, some sliced sweet onion and used the entire package of noodles. Really awesome dish!!!
Not remotely spicy or like Szechuan food. I expect Szechuan food to have Szechuan peppercorns in it and be quite spicy. Also, recipes that are based around a sauce I can only get from Hello Fresh and not at a grocery store are not what I want.
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