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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Vegan Kung Pao Noodles with Charred Broccoli is a delicious, easy and quick Chinese noodles recipe which gets ready within 30 minutes. —greenbowl2soul
Ingredients
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400 grams
Any noodles/ pasta of your choice
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1.5 cups
Broccoli florets
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1/4 cup
Chopped spring onion
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5-6
Crushed garlic cloves
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4-5
Dry red chilies
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1/4 cup
roasted peanuts without skin
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1 teaspoon
Sichuan peppercorns/ black peppercorns
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1/2 cup
Soya sauce
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1 tablespoon
Sesame oil
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4 tablespoons
Rice Vinegar
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2 tablespoons
brown sugar
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2-3 tablespoons
Hot chili paste
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1/3 cup
Water
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2 tablespoons
Cooking oil
Directions
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Boil noodles as per the instructions given on the packet. Drain and keep aside.
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In a bowl mix soy sauce, chili paste, vinegar, and sesame oil. Mix nicely and keep aside.
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In another bowl mix the corn starch and water and keep it aside too.
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Heat a large wok and add broccoli florets to it. The wok should be large so that instead of piling on each other the florets can be spread nicely in a single layer. Let the broccoli florets cook like that for around 2-3 minutes till they get charred then flip them over and repeat the process.
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Once the broccoli florets get charred from both the sides take them out on a plate and keep aside.
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Heat oil in the same wok and the red chilies and peppercorns, sauté for a few seconds. When they become fragrant add in the garlic and sauté for 10-15 seconds.
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Now add in the sauce, let it cook for 1-2 minutes and then add the corn starch slurry. Mix well. Let the mixture simmer for another 1-2 minutes or till it becomes thick.
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Add in the boiled noodles, roasted peanuts, and charred broccoli. Mix everything nicely and switch off the gas.
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Add in the boiled noodles, roasted peanuts, and charred broccoli. Mix everything nicely and switch off the gas.
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