Classic Schezwan Style - Kung Pao Recipes have been restaurant classics not only in China but also across Europe and North America. While being true to the real dish, We bring to you a variety that we Indians would love!! It's nutty, its aromatic and Zingy.
Raw materials required( Serving Size : 2-3 people),Time ( 10 mins + 10 mins prep)
- Bechef Kung Pao Sauce : 3 spoons
- Haka Noodles : 1 pack
- Shimla Mirch Red and green : sliced 1/2 Cup
- Zucchini and broccoli : Sliced 1/2 cup
- Onion Sliced : 1 Cup
- Salt to taste
- Oil : 3 tb Spoons, pref sesame oil
- Ginger diced : 1 spoon
- Garlic diced : 1 spoon
- Peanuts : 1 spoon
- Red chillies dried : 2 nos
- Sesame Seeds : 1 spoon
Cook Noodles in salted water and drain. Now heat up wok and add sesame oil. Fry peanuts with broken red chillies for 30 seconds. Toss ginger and garlic along with onions and soften for 2-3 mins. Add Shimla mirch, zucchini and broccoli; cook until softened.
Add 3 spoons of Bechef Kung pao Sauce and Stir fry for couple of minutes. Toss noodles and Mix well. Season well. Garnish with roasted sesame Seeds.