Kung Pao Noodles
Directions
- 1Marinate chicken with baking soda, soy sauce, dark soy sauce, and pepper. Set aside for at least 15 minutes.
- 2In a small bowl, combine shaoxing wine, oyster sauce, vinegar, soy sauce, chili paste, sugar, and chicken bouillon. Mix well and set aside.
- 3In a large wok, heat 2-3 tablespoons of cooking oil. Add marinated chicken and cook through. About 6-8 minutes. Remove from the wok and set aside.
- 4Reheat the pan with more oil (if needed) than sauté onions, garlic and dried chili peppers until onions are lightly translucent.
- 5Add in all of the vegetables and water chestnuts. Sauté for 2 to 3 minutes.
- 6Add the blanched noodles and chicken into the wok, along with the sauce. Cook for another 3 to 4 minutes or until sauce is boiling.
- 7Add in cornstarch slurry and stir immediately to thicken. Ensure the vegetables still have a slight bite to them.
- 8Add roasted peanuts and toss together. Serve and enjoy!
Ingredients
- 1 lb udon noodles
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 3 celery stalks
- 2 small carrots
- 5 ounce water chestnuts
- 4 garlic cloves
- 10 dried chili peppers
- 0.5 cup roasted unsalted peanuts
- 2 tbsp cooking oil
- 1 lb chicken breast or thigh
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 0.25 tsp white or black pepper
- 0.125 tsp baking soda
- 1 cup low sodium chicken broth or water
- 2.5 tbsp distilled vinegar
- 2 tbsp shaoxing wine or mirin
- 2 tbsp oyster sauce
- 1 tbsp sambal chili paste
- 1 tsp sugar
- 1 tsp chicken bouillon
- 1 tbsp cornstarch
- 2 tbsp water
Equipment
knifecutting boardbowlmeasuring cupwoktongswooden spoonchopsticks