Schezwan Noodles
Spicy, smoky, deeply addictive
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
How spicy are the Schezwan Noodles?
They are quite spicy, as the primary flavor profile comes from our bold and fiery red chili Schezwan paste.
Can I customize the spice level?
Yes, let our server know and the chef can reduce the amount of Schezwan sauce used to make it medium-spicy.
What makes the Schezwan sauce special?
Our sauce is made in-house using soaked dry red chilies, loads of fresh garlic, ginger, and a hint of vinegar for tanginess.
Does this dish contain any peanuts?
Our standard recipe does not contain peanuts, but please inform us of any severe nut allergies as they are used in the kitchen.
What is the best side dish to order with this?
Because these noodles are already quite well-seasoned and spicy, they pair well with mild gravies or dry appetizers like Veg Spring Rolls.
About Schezwan Noodles
Schezwan Noodles take their name from China's Sichuan province, but the dish is Indo-Chinese rather than a faithful copy of anything cooked there. It comes from the hybrid cuisine the Hakka Chinese community built in India, and the so-called Schezwan style is louder, spicier, and sweeter than the Sichuan original it is loosely named after. At BHARAT in Huai Khwang we wok-toss thin Hakka egg noodles with onion, capsicum, cabbage, and carrot in a bright red Schezwan paste that we make ourselves from soaked dried red chillies, plenty of fresh garlic, ginger, a hint of vinegar for tang, and a touch of sugar. That paste is the whole point of the dish, and it makes these noodles genuinely spicy, with a bold chilli-and-garlic punch driving every mouthful. Because the sauce is house-made, the chef from Uttarakhand can cut the amount back to bring it down to a medium heat if you prefer. The contrast with our plain Hakka Noodles is stark: those are mild and savoury, while these are fiery and assertive, the most heat-forward noodle on the menu. The kitchen is halal-friendly and keeps no pork, though bone-in or boneless chicken can be added to this dish on request for those who want it. Do note that while the standard recipe has no peanuts, nuts are used in the kitchen, so flag any severe allergy. These work well as a main course by themselves, and because they are already well-seasoned and hot, they sit best beside milder gravies or a dry appetiser rather than another spicy dish piled on top of the same heat.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Fried Rice & Noodles menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.