Kung Pao Noodles Recipes

KUNG PAO NOODLES AND CHICKEN

Steps:

• Cook and drain noodles as directed on package; keep warm.
• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir seasoning mix (dry), water, sugar and soy sauce into chicken. Heat to boiling. Stir in onions. Boil 30 seconds to 1 minute, stirring constantly, until sauce is thickened. Stir in noodles; toss to coat.
• Sprinkle with peanuts and red pepper.

KUNG PAO NOODLES

Steps:

• If making noodles or rice, start it cooking on the stove.
• (or see notes for Cauliflower). Cut chicken into ½ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss. (Alternately - if using cauliflower, roast cauliflower florets in a 425 F oven for 25-30 minutes, with olive oil, salt and pepper - or see notes for more options)
• shallot, ginger, garlic and thinly slice red bell pepper into thin strips.
• Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, honey and garlic chili paste) and give a quick stir until combined.
• Heat oil in a wok over medium-high heat, and when it's hot, brown the chicken, turning, tossing and cooking through about 5 minutes. (I use a metal mesh splatter guard to prevent oil from going everywhere.)Turn heat off and place crispy chicken on a plate lined with paper towels, blot.
• Gather all your ingredeints around (including caulifower if using) Wipe out wok, add 1-2 tablespoons oil and heat over medium heat. Add the red bell pepper and sear over medium heat until tender and just slightly charred in places, about 3-4 minutes. Lower heat to medium make a well in the center of the bell peppers, add the the shallot, ginger and garlic, stirring constantly, (keeping them in the center), 3-4 minutes until they are fragrant and golden. You may need to add a few more drops of oil. Add the dried chilies, cook one minute (turn your fan on!).
• Add the Kung Pao sauce to the wok and bring to a simmer, then add the cooked chicken (or roasted cauliflower) back into the wok and tossing well, heating it back up. Serve over rice, noodles, or add the cooked noodles directly into the wok and sear them for a minute or two. Serve immediately.
• Garnish with roasted peanuts and sliced scallions.

KUNG PAO NOODLES AND CHICKEN

Steps:

• Cook and drain noodles as directed on package; keep warm.
• Heat oil in 12" nonstick skillet over medium-high heat.
• Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
• Stir in dry seasoning mix, water, sugar and soy sauce.
• Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
• Stir in noodles; toss to coat.
• Before serving, sprinkle with green onions, peanuts and crushed red pepper.
• Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.