This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #SimpleSwap #CollectiveBias In this recipe, I swapped a couple of regular ingredients for wholesome, lighter ingredients. I used Mazola® Corn Oil instead of olive oil. We love using Mazola Oils because of the high quality, great taste, and other benefits. Corn Oil has become a healthful tradition in America. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil.
There are some interesting facts about plant sterols, which are present in corn oil! According to Mazola, cholesterol-blocking plant sterols {also known as phytosterols}, when consumed as part of a diet low in saturated fats and cholesterol, can help reduce the absorption of cholesterol in the gut. How cool is that? Mazola Corn Oil is made of 100% pure oil with no additives. Coming back to the recipe, beyond swapping in corn oil for olive oil, I replaced flour noodles with rice noodles because Rice noodles are gluten-free, better for you and pairs so well with Schezwan Sauce. It also delivers nutrients in the form of fiber and iron. We prefer to use Apple cider vinegar in many of our dishes like stir-fry, in sauces, etc. It’s mild in flavor, it’s not harsh and sour like white vinegar. So I used it in my this recipe too.
We love Indo-Chinese Food and these Schezwan Noodles became very usual at my home. All we need is Schezwan Sauce, some vegetables, noodles and you are all set. This noodle is so easy and quick to make. It gets ready in 10 to 12 minutes if you have the sauce ready. You can use store-bought Schezwan Sauce too.
You are free to use any vegetables in this dish. However, it tastes much better with veggies like carrot, bell pepper, cabbage.
Schezwan Noodles are perfect for Kids-lunch box, any parties, for light and quick dinner or lunch, and even for relaxing weekends. It is a delicious and flavorful Vegan meal.
Dont forget to check my favorite Thai Peanut Noodles.
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