Vegan Kung Pao Noodles With Charred Broccoli

• 400 grams Any noodles/ pasta of your choice
• 1.5 cups Broccoli florets
• 1/4 cup Chopped spring onion
• 5-6 Crushed garlic cloves
• 4-5 Dry red chilies
• 1/4 cup roasted peanuts without skin
• 1 teaspoon Sichuan peppercorns/ black peppercorns
• 1/2 cup Soya sauce
• 1 tablespoon Sesame oil
• 4 tablespoons Rice Vinegar
• 2 tablespoons brown sugar
• 2-3 tablespoons Hot chili paste
• 1/3 cup Water
• 2 tablespoons Cooking oil

1. Boil noodles as per the instructions given on the packet. Drain and keep aside.
2. In a bowl mix soy sauce, chili paste, vinegar, and sesame oil. Mix nicely and keep aside.
3. In another bowl mix the corn starch and water and keep it aside too.
4. 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.
5. Once the broccoli florets get charred from both the sides take them out on a plate and keep aside.
6. Heat oil in the same wok and the red chilies and peppercorns, saute for a few seconds. When they become fragrant add in the garlic and saute for 10-15 seconds.
7. 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.
8. Add in the boiled noodles, roasted peanuts, and charred broccoli. Mix everything nicely and switch off the gas.
9. Add in the boiled noodles, roasted peanuts, and charred broccoli. Mix everything nicely and switch off the gas.

pasta, broccoli florets, spring onion, garlic, red chilies, peanuts, black peppercorns, soya sauce, sesame oil, rice vinegar, brown sugar, water, cooking oil

Taken from food52.com/recipes/80672-vegan-kung-pao-noodles-with-charred-broccoli (may not work)