Vegan Kung Pao Noodles with Charred Broccoli is a delicious Asian recipe that gets ready within 30 minutes. The combination of hot and sweet slurpy noodles with crunchy peanuts and charred broccoli makes it irresistible.
Course Main Course
Cuisine Chinese
Keyword kung pao noodles, vegan dinner, vegan kung pao noodles, vegan noodles
1teaspoonSichuan peppercorn/ 1/2 teaspoon black peppercorn
1/2teaspoonground pepperadjust as per taste
1tbsp corn starch
2tbspbrown sugar
Salt as per taste
1/2cupsoy sauce
2tbspany hot sauceadjust as per taste
2tbsprice vinegar
2.5tbspvegetable oil
1tbspsesame oil
1/3cupwater
Instructions
Spread broccoli florets on a baking tray. Apply some vegetable oil, sprinkle salt and pepper. Bake in a pre-heated oven at 200°C for 12-13 minutes or until the florets get golden brown patches.
Boil noodles as per the instructions given on the packet. Drain and keep aside.
In a bowl mix soy sauce, hot sauce, vinegar, and sesame oil. Mix and keep aside.
Heat vegetable oil in a wok. Add red chilies and peppercorns, sauté for a few seconds. Add minced garlic and sauté until it becomes fragrant.
Next, add the sauce mix, salt, and cook for around 2 minutes. In a bowl mix water and corn starch. Add the corn starch slurry to the sauce. Stir continuously and cook until the sauce thickens.
Add boiled noodles, roasted peanuts, charred broccoli, and spring onion to the sauce. Mix everything and cook on high flame for 1-2 minutes. Enjoy!
Notes
Add salt to the sauce only if required as the soy sauce is salty too.
Instead of roasted peanut, roasted cashew nuts can also be used in the dish.