Kung Pao Noodles
Ingredients
The main ingredients
-
1
lb
chicken (or sub crispy tofu or roasted cauliflower)
-
½
teaspoon
salt
-
½
teaspoon
sugar
-
1½
tablespoon
corn starch
-
1–3
tablespoons
peanut oil (or coconut or vegetable oil for frying)
-
1
one
red bell pepper
-
6–8
dry red chilies
-
1
large
shallot, diced
-
1½
tablespoon
chopped ginger
-
1½
tablespoon
chopped garlic
Kung Pao Sauce
-
2
tablespoons
water
-
2
teaspoons
fish sauce (or vegan fish sauce, or soy sauce)
-
1
tablespoon
soy sauce (or liquid amino acids)
-
1
tablespoon
oyster sauce (or vegan oyster sauce)
-
1
tablespoon
rice vinegar (black vinegar if you have it)
-
1
tablespoon
honey (or sugar)
-
1
tablespoon
garlic chili paste (Sambal chili paste)
Optional Garnishes
-
roasted peanuts
-
crispy shallots
-
green onions (sliced at a diagonal)
-
chili flakes or Sriracha
Instructions
- Cook the noodles or rice according to package instructions.
- Prep the chicken by cutting it into ½ inch cubes and seasoning with salt, sugar, and cornstarch.
- Chop shallot, ginger, garlic, and slice the red bell pepper.
- Make the Kung Pao Sauce by mixing all sauce ingredients in a bowl.
- Heat oil in a wok and brown the chicken for about 5 minutes, then set aside.
- In the same wok, stir-fry the red bell pepper until tender, then add shallot, ginger, and garlic until fragrant.
- Add the dried chilies and cook for another minute.
- Pour the Kung Pao sauce into the wok and bring to a simmer, then add the cooked chicken back in.
- Serve over noodles or rice, garnished with peanuts and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
352
Total fat
6.7g
Total carbohydrates
41.1g
Total protein
29g
Sodium
909mg
Cholesterol
82.7mg
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