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Kung Pao Broccoli Fill 1 Created with Sketch.

with Garlic Chives & Black Rice Noodles

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s quick-cooking dish is inspired by the spicy, savory flavors of a takeout favorite: Sichuan Kung Pao. Tender, sweet roasted broccoli pairs perfectly with subtly nutty black rice noodles (which turn a beautiful violet hue when cooked). We’re wrapping it all in a soy and hoisin-based sauce made with scallions, ginger, garlic chives—a mild garlic relative—and red chile paste, for a touch of heat.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Cut the garlic chives into 1/2-inch pieces.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Start the sauce:
3 Start the sauce:

Once the broccoli has roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add half the garlic chives and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Finish the sauce:
4 Finish the sauce:

Add the soy glaze, vinegar and hoisin sauce (be careful, as the liquid may splatter) to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and slightly thickened. Turn off the heat.

Cook the noodles:
5 Cook the noodles:

Add the noodles to the pot of boiling water and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving 1 cup of the noodle cooking water, drain thoroughly and rinse under warm water to prevent sticking. Return to the pot.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked noodles, add the roasted broccoli, finished sauce, remaining garlic chives, sesame oil and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the noodles are thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Cut the garlic chives into 1/2-inch pieces.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Start the sauce:
3 Start the sauce:

Once the broccoli has roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add half the garlic chives and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

4 Finish the sauce:

Add the soy glaze, vinegar and hoisin sauce (be careful, as the liquid may splatter) to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and slightly thickened. Turn off the heat.

Finish the sauce:
Cook the noodles:
5 Cook the noodles:

Add the noodles to the pot of boiling water and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving 1 cup of the noodle cooking water, drain thoroughly and rinse under warm water to prevent sticking. Return to the pot.

6 Finish & plate your dish:

To the pot of cooked noodles, add the roasted broccoli, finished sauce, remaining garlic chives, sesame oil and half the reserved noodle cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the noodles are thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: