Description
A delicious stir-fry recipe that combines chicken, vegetables, and noodles in a flavorful Kung Pao sauce.
Ingredients
Scale
- 8 ounces noodles: Chinese egg noodles, ramen noodles, rice noodles, soba noodles, linguini, or rice
- 1 pound chicken (or sub crispy tofu or roasted cauliflower)
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 ½ tablespoons corn starch
- 1–3 tablespoons peanut oil, coconut or vegetable oil for frying – optional
- 1 red bell pepper
- 6–8 dry red chilies
- 1 large shallot, diced
- 1 ½ tablespoons chopped ginger
- 1 ½ tablespoons chopped garlic
- 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
- 1 tablespoon rice vinegar (black vinegar if you have it)
- 1 tablespoon honey, or sugar
- 1 tablespoon garlic chili paste (Sambal chili paste)
Instructions
- If making noodles or rice, cook according to package directions. Cut chicken into ½-inch cubes and place in a bowl. Add the salt, sugar, and cornstarch to the chicken and toss. If using cauliflower, roast cauliflower florets in a 425°F oven for 25-30 minutes with olive oil, salt, and pepper.
- Thinly slice the red bell pepper. Measure all the condiments (water, soy, fish sauce, oyster sauce, vinegar, honey, and garlic chili paste) in a small bowl and stir until combined.
- Heat oil in a wok over medium-high heat, brown the chicken for about 5 minutes, then place it on a plate lined with paper towels.
- Wipe out the wok, add 1-2 tablespoons of oil, and heat over medium heat. Sear the red bell pepper until tender and slightly charred, about 3-4 minutes. Lower heat and add shallot, ginger, and garlic, stirring until fragrant and golden, about 3-4 minutes.
- Add dried chilies and cook for 1 minute. Add the Kung Pao sauce, bring to a simmer, then add the cooked chicken back in and toss.
- Add the cooked noodles to the wok and sear for another minute or two. Serve topped with roasted peanuts and sliced scallions.
Notes
- For a vegetarian version, substitute chicken with crispy tofu or roasted cauliflower.
- Adjust the quantity of dry red chilies to your spice preference.
- For a sweeter sauce, you may increase honey or sugar as desired.
- Ensure to keep the wok hot for best searing results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg