Kung Pao Chicken Noodles
By Tiffy Cooks
Kung Pao Chicken Noodles is a dish that’s basically a flavour-packed party in a bowl. Picture this: tender chicken and crunchy peanuts cozied up with slurp-worthly noodles, dancing in a perfectly sweet and spicy sauce.
Ingredients
- 6 Chicken Thigh boneless skin on, cut into bite-size pieces
- 4 packs Hand Cut Noodles
- 2 tablespoon ginger julienne
- 1 tablespoon garlic minced
- 2 green onion chopped
- 1 tsp Sichuan peppercorn
- ¼ cup dry red chili
Chicken Marinade
- 1.5 tablespoon Soy Sauce
- 1.5 tablespoons oyster sauce
- 1 tsp Black Pepper
- 2 tablespoons cornstarch
Sauce
- 4 tablespoons Soy Sauce
- 2 tablespoon Black Vinegar
- 1 tablespoon dark soy sauce
- 2 tablespoon Sugar
- ½ cup water
- 1 tsp cornstarch
Toppings
- Crushed roasted peanuts
Instructions
- Marinate the chicken with 1.5 tablespoon soy sauce, 1.5 tablespoon oyster sauce, 1 tsp black pepper, and 2 tablespoon corn starch for 10 minutes.
- In the meantime, mix soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch. Mix well, making sure the corn starch isn’t settled at the bottom.
- Bring a pot of water to boil, and cook noodles for 4-5 minutes or until al-dente. Drain and set aside. You can drizzle 1 tsp of oil and toss the noodle to prevent the noodles from sticking together.
- In a pan, drizzle in oil and add in the chicken. Pan-fry for 8-9 minutes or until chicken is brown.
- In the same pan, add ginger, Sichuan peppercorn, dry red chili, white parts of the green onion, and garlic. Saute for 2-3 minutes or until fragrant.
- Next, add noodles, chicken, and drizzle to the sauce. Saute on high heat for 2-3 minutes or until noodles soak up all the sauce.
- Finish off with roasted peanuts and green onion, and enjoy!
Video
Nutrition
Calories: 558kcalCarbohydrates: 18gProtein: 39gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 212mgSodium: 2002mgPotassium: 609mgFiber: 1gSugar: 7gVitamin A: 330IUVitamin C: 15mgCalcium: 46mgIron: 3mg
