How to make Sichuan Noodle Parcels -

Spicy noodles wrapped in dough rectangles and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Noodles (नूडल्ज़ ), Sichuan Sauce (सिचुआन सॉस)

Cuisine : Chinese

Course : Snacks and Starters

For more recipes related to Sichuan Noodle Parcels checkout Noodle Cutlet. You can also find more Snacks and Starters recipes like Thai Fried Rice Sticks Bread Pakora Vegetarian Toasted Sandwich Breaded Chicken Wrap

Sichuan Noodle Parcels

Sichuan Noodle Parcels 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 Sichuan Noodle Parcels Recipe

  • Noodles boiled and roughly chopped 1 cup

  • Sichuan Sauce 4 teaspoons

  • Refined flour (maida) 1 1/2 cups + for dusting

  • Oil 1 1/2 teaspoons + for shallow-frying

  • Salt to taste

  • Green capsicum cut into thin strips breadthwise 1 medium

  • Garlic chopped 2 teaspoons

  • Ginger chopped 1 inch

  • Green chillies chopped 2


Step 1

Put flour in a bowl, add half teaspoon oil and salt in a bowl and mix. Add sufficient water and knead into semi-soft dough. Rest the dough for ten to fifteen minutes.

Step 2

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

Step 3

Add capsicum and sauté for a minute. Add Sichuan sauce and mix well.

Step 4

Add noodles and toss. Add salt and mix well and cook till the noodles get heated though.

Step 5

Divide dough into eight equal portions. Dust each portion with dry flour and roll out into a large thin disc then cut out into rectangles.

Step 6

Place rectangles on the worktop. Place some 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 7

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

Step 8

Arrange them on a serving plate and 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.