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Kung Pao Chicken Noodles
25 Min.Für 3Nutri-Score C€€
C
25 Min.
25 Min.Kung Pao Chicken Noodles
was Sie brauchen
Zutaten
chicken thigh (cut into bite-sized pieces, velveted with cornflour)Fleisch400 g
vegetable oil (for frying)Vorräte30 ml
garlic (cloves, minced)Obst & Gemüse3 Stücke
ginger (minced)Obst & Gemüse15 g
white onion (diced)Obst & Gemüse1 Stück
dried chillies (whole)Gewürze8 Stücke
peanuts (roasted)Nüsse & Samen60 g
egg noodles (cooked and drained)Getreide300 g- oyster sauceVorräte30 ml
soy sauceVorräte30 ml- black vinegarVorräte15 ml
- dark soy sauce (for colour)Vorräte15 ml
sugarVorräte10 g- chicken powderVorräte5 g
- chilli oil (house-made)Vorräte30 ml
green onion (sliced)Obst & Gemüse3 Stücke
pro Portion
Nährwerte
705kcal
- Kohlenhydrate
- 70 g
- Eiweiß
- 35 g
- Fett
- 32 g
was Sie verwenden
Utensilien
Wok
Seiher
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Heat the wok and velvet the chicken
- Heat the wok on maximum heat.
- Add the oil, then the velveted chicken.
- Schritt 2
Cook and strain the chicken
- Cook the chicken until done.
- Strain it and set aside.
- Schritt 3
Fry the aromatics and vegetables
- Add the garlic and ginger.
- Add the white onion.
- Add the dried chillies and peanuts.
- Schritt 4
Return the chicken and add the noodles
- Return the chicken to the wok.
- Add the noodles.
- Schritt 5
Season the noodles
- Season with the oyster sauce, soy sauce and black vinegar.
- Add the dark soy sauce for colour.
- Add the sugar and chicken powder.
- Add the chilli oil.
- Schritt 6
Finish and serve
- Add the green onions and toss everything together.
- Serve.
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