Vegan Kung Pao Noodles with Charred Broccoli is a delicious, easy and quick Chinese noodles recipe which gets ready within 30 minutes.
A few months back I shared one of my favorite Chinese recipes – Kung Pao Cauliflower and people loved it.
Today I will share another Vegan Kung Pao recipe – Kung Pao noodles with Charred Broccoli. I love this recipe so much that I can have it every alternate day. The best thing is that it gets ready within 30 minutes and needs only a few basic ingredients which are easily available in almost every kitchen.
I have used Broccoli here as I love it and the charred Broccoli gives it a nice smoky flavor which is amazing. If you don’t like broccoli, you can also use charred zucchini, eggplants, fried/ baked tofu, mushroom or any vegetable of your choice.
This dish is from the Sichuan province of China and is very popular everywhere in the world.
The combination of hot and sweet noodles with crunchy peanuts and charred Broccoli is awesome and is a must try.
The original Kung Pao recipe is Kung Pao chicken from which all the other Kung Pao versions originated.
Kung Pao Chicken recipe was invented by one of the Governor Generals of Sichuan province – Ding Baozhen in the 18th century. Gong Bao was his honorary title so his dish got the name Gong Bao chicken which later became Kung Pao chicken.
I love reading the history of our food and ingredients so whenever I make something I don’t just read the recipe but also the story behind it.
Do let me know if you also enjoy the history of food or journey of ingredients
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How to make Vegan Kung Pao Noodles with Charred Broccoli?
Preparation time: 15 minutes
Making time: 15 minutes
Total time: 30 minutes
- Any noodles/ pasta of your choice: 400 gms
- Broccoli florets: 1.5 cups
- Chopped spring onions (green part only): ¼ a cup
- Crushed Garlic cloves: 5-6
- Dry red chilies: 4-5/ as per taste
- Roasted peanuts (without skin): ¼ a cup
- Sichuan peppercorns/ Normal peppercorns: 1 teaspoon
- Soya sauce: ½ a cup
- Sesame oil: 1 tablespoon
- Rice Vinegar: 4 tablespoons
- Brown sugar: 2 tablespoons
- Hot chili paste: 2-3 tablespoons
- Corn starch: 1 tablespoon
- Water: 1/3 a cup
- Cooking oil: 2 tablespoons
- Boil noodles as per the instructions given on the packet. Drain and keep aside.
- In a bowl mix soy sauce, chili paste, vinegar, and sesame oil. Mix nicely and keep aside.
- In another bowl mix the corn starch and water and keep it aside too.
- 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.
- Once the broccoli florets get charred from both the sides take them out on a plate and keep aside.
- 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.
- 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.
- Add in the boiled noodles, roasted peanuts, and charred broccoli. Mix everything nicely and switch off the gas.
- Garnish with chopped spring onions and enjoy!