Plat
Kung Pao Chicken Noodles
25 minPour 3Nutri-Score C€€
C
25 min
25 minKung Pao Chicken Noodles
ce qu’il vous faut
Ingrédients
chicken thigh (cut into bite-sized pieces, velveted with cornflour)Viandes400 g
vegetable oil (for frying)Épicerie30 ml
garlic (cloves, minced)Fruits et légumes3 morceaux
ginger (minced)Fruits et légumes15 g
white onion (diced)Fruits et légumes1 morceau
dried chillies (whole)Épices8 morceaux
peanuts (roasted)Fruits à coque et graines60 g
egg noodles (cooked and drained)Céréales300 g- oyster sauceÉpicerie30 ml
soy sauceÉpicerie30 ml- black vinegarÉpicerie15 ml
- dark soy sauce (for colour)Épicerie15 ml
sugarÉpicerie10 g- chicken powderÉpicerie5 g
- chilli oil (house-made)Épicerie30 ml
green onion (sliced)Fruits et légumes3 morceaux
par portion
Nutrition
705kcal
- Glucides
- 70 g
- Protéines
- 35 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Wok
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Heat the wok and velvet the chicken
- Heat the wok on maximum heat.
- Add the oil, then the velveted chicken.
- Étape 2
Cook and strain the chicken
- Cook the chicken until done.
- Strain it and set aside.
- Étape 3
Fry the aromatics and vegetables
- Add the garlic and ginger.
- Add the white onion.
- Add the dried chillies and peanuts.
- Étape 4
Return the chicken and add the noodles
- Return the chicken to the wok.
- Add the noodles.
- Étape 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.
- Étape 6
Finish and serve
- Add the green onions and toss everything together.
- Serve.
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