Kung Pao Noodles Instant Pot Recipe Vegan
VEGAN KUNG PAO NOODLES WITH CHARRED BROCCOLI
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.
Provided by Vandana Chauhan
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- 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 sugar, 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!
Nutrition Facts : Calories 578 kcal, Carbohydrate 87 g, Protein 23 g, Fat 18 g, SaturatedFat 7 g, Sodium 3052 mg, Fiber 9 g, Sugar 19 g, ServingSize 1 serving
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