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Picture from: eatmedelicious Image Credit:Ashley |
Kung
Pao Noodles with Peanuts and Wok Fried Vegetables
“You really
need to use fresh Shanghai noodles (or really any fresh Asian noodles would be
good) - or even rice.
Also, I found there wasn't enough sauce to coat the vegetables and the noodles,
so either double the sauce, or start with less noodles than the recipe
suggests. I'm a sauce fiend so I'll definitely be making extra next time. Some
pan fried tofu would also be a nice addition.” Ashley
Ingredients:
Kung
Pao Sauce:
2 tablespoon minced
ginger
4 garlic cloves,
minced
¼ cup reduced
sodium soy sauce
¼ cup hoisin
sauce
1 tablespoon
brown sugar
2 tablespoon
wine
2 teaspoon
sesame oil
1 pod star
anise
2 teaspoon
sriracha (hot sauce)
½ teaspoon
cracked pepper
½ cup water
1 tablespoon
cornstarch
Noodles
and Vegetables:
1 pound (450
g) fresh Shanghai noodles
2 tablespoon
oil
1 medium
yellow onion, chopped
1 bunch
broccoli (3 stalks), in florets
6 oz (180 g)
snow peas string and leave whole
5 carrots, ½ "
thick half moon slices
1 small can
water chestnuts, drained
1 can baby
corn, drained and sliced in half
1 bunch green
onions, sliced into 1" lengths
4 tablespoon
roasted peanuts, coarsely chopped
Preparation:
Begin by
making the sauce, which can be done several days in advance.
Combine all
of the ingredients, except cornstarch, in a pot and gently bring to a boil.
Reduce heat,
cover partially and simmer for 15 minutes.
In a small
bowl, mix the cornstarch with 1 tbsp water and whisk the slurry into the
simmering
sauce.
Cook until
mixture thickens slightly (10 minutes).
Remove the
star anise and set the sauce aside, or refrigerate, until ready to use.
Before
beginning preparation of the vegetables, put a large pot of water on to boil
the noodles.
Just before
starting the stir-fry, begin cooking the noodles and have a colander ready in
the sink
for draining them.
Heat the wok
over high heat, swirl in the oil and add the onion.
Fry, stirring
constantly, until golden.
Add the
carrots and broccoli; stir-fry for 3 minutes.
Then add the
peas, baby corn, water chestnuts, green onions and the sauce.
Stir well and
cover until the vegetables are cooked but still crisp (about 5 minutes).
Serve
immediately over hot noodles and garnish with roasted nuts.
Enjoy this
awesome recipe and many more when visiting eatmedelicious
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