Spicy Kung Pao Vegetable Noodles

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Description

The sauce is packed with sichuan chilli for a punch of flavour. Tingling your senses, leaving you wanting more

Ingredients

  • 1 tsp whole Sichuan peppercorns
  • 200g Noodies noodles
  • 2 tbsp vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 small onion, cut into thin wedges
  • 8 dried chillies, roughly chopped
  • 1 small red and/or green pepper, deseeded, diced
  • 1 packet mushrooms, sliced
  • 1 packet bok choy
  • 2 spring onions (scallions), sliced
  • 2 tbsp roughly chopped roasted peanuts
Sauce:
  • 1/2 cup veg stock
  • ¼ cup light soy sauce
  • 1 tbsp vinegar
  • 1 tbsp sugar
  • 2 tsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tsp corn flour (cornstarch)

Directions

Toast the Sichuan peppercorns in a dry frying pan over high heat. When fragrant, use a mortar and pestle to grind to a fine powder.
Cook the noodles in a large saucepan of water following packet directions. Drain and set aside. Combine the ingredients for the sauce in a bowl. Set aside.
Heat the oil in a wok or large frying pan over high heat. Add the garlic, ginger and onion and stir-fry for 2 minutes or until they start to brown. Add the dried chillies. Then add the peppers and stir-fry for a further 2 minutes. Add the remaining vegetables and stir-fry until nearly cooked.
Add the sauce and the cooked noodles. Use tongs to toss to combine. Toss through the spring onion and the ground Sichuan pepper. Top with peanuts and serve.

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