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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
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
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
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.
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