How to make Schezwan Noodle Parcel -

Noodles cooked with capsicum and schezwan sauce, wrapped in refined flour discs and shallow-fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Schezwan sauce, Noodles (नूडल्ज़ )

Cuisine : Chinese

Course : Snacks and Starters

For more recipes related to Schezwan Noodle Parcel checkout Chinese Pakora . You can also find more Snacks and Starters recipes like Soya Burger Tandoori Chicken Spring Roll - SK Khazana Risotto Rice Balls Paneer Hariyali Tikka

Schezwan Noodle Parcel

Schezwan Noodle Parcel Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Schezwan Noodle Parcel Recipe

  • Schezwan sauce 4 teaspoons

  • Noodles boiled 1 cup

  • Refined flour (maida) 1½ cups + for dusting

  • Oil 1½ teaspoons + for shallow frying

  • Salt to taste

  • Green capsicum 1 medium

  • Garlic chopped 2 teaspoons

  • Ginger chopped 1 inch

  • Green chillies chopped 2


Step 1

Take flour in a bowl. Add ½ teaspoon oil, salt and mix. Add water as required and knead into a semi-soft dough. Set aside for 10-15 minutes.

Step 2

Roughly chop noodles.

Step 3

Deseed capsicum and cut into thin strips breadthwise.

Step 4

Heat 1 teaspoon oil in a non-stick pan. Add garlic, ginger and green chillies and sauté for a minute.

Step 5

Add capsicum and sauté well. Add schezwan sauce and mix well.

Step 6

Add chopped noodles and toss to mix. Add salt and mix well. Let it get heated through. Switch off the heat.

Step 7

Divide dough into equal portions. Roll out each portion into a large thin disc dusting with flour. Cut out into rectangles.

Step 8

Place rectangles on the worktop. Put noodle mixture in the center. Apply water on the edges, bring one side over and seal into a parcel. Dip a fork in water and press the edges to get a pattern.

Step 9

Heat some oil in a non-stick pan. Place parcels on it and shallow-fry till golden from both sides.

Step 10

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.