Kung Pao Chicken Noodles (Print Version)
# Ingredients:
→ Base/Chicken
01 -
340g noodles of choice
02 -
450g chicken breast
03 -
2 tablespoons low sodium tamari or soy sauce
04 -
1 tablespoon honey
05 -
1 tablespoon chili paste
06 -
1 tablespoon toasted sesame oil
07 -
120ml diced green onion (mostly white part)
08 -
1 tablespoon minced garlic
→ Sauce
09 -
120ml low sodium tamari or soy sauce
10 -
1 tablespoon peanut butter
11 -
2 tablespoons rice vinegar
12 -
2 tablespoons chili paste (sambal oelek)
13 -
1.5 tablespoons brown sugar
14 -
1/4 teaspoon ground ginger
15 -
1.5 tablespoons toasted sesame oil
16 -
1/2 teaspoon red pepper flakes
17 -
3 tablespoons water
18 -
1 tablespoon cornstarch
→ Garnish
19 -
80ml crushed peanuts
20 -
80ml diced green onion (mostly green part)
# Instructions:
01 -
Cut the chicken breast into small, roughly 2.5cm pieces. Combine with tamari/soy sauce, honey and chili paste in a bowl. Mix and marinate for 30 minutes to 2 hours.
02 -
Bring a pot of salted water to a boil and cook noodles according to package instructions. Drain and set aside when done.
03 -
Whisk together all sauce ingredients except water and cornstarch until well combined.
04 -
Heat sesame oil in a skillet over medium-low heat. Add white parts of green onion and sauté for 2-3 minutes. Add garlic and sauté for 1 minute more.
05 -
Add marinated chicken to the skillet (discard remaining marinade). Cook for 2-3 minutes per side until internal temperature reaches 74°C.
06 -
In a separate pot, heat sauce over low heat. Whisk cornstarch with water to create a slurry, then add to the sauce. Allow to thicken slightly.
07 -
Add cooked noodles to the thickened sauce and toss to coat. Add cooked chicken and stir to combine. Allow flavors to meld for 1-2 minutes.
08 -
Garnish with crushed peanuts and green onion tops. Serve immediately, optionally with vegetables like broccoli or bell peppers.
# Notes:
01 -
This dish can be made ahead and reheated, though the noodles may absorb more sauce when stored.
02 -
Adjust spice level by reducing or increasing the chili paste and red pepper flakes.
03 -
For a more authentic flavor, use Chinese egg noodles if available.