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Kung Pao Chicken Noodles
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Kung Pao Chicken Noodles

25 minServes 3Nutri-Score C€€
from @dimsimlim7 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken thigh (cut into bite-sized pieces, velveted with cornflour)Meat400 g
  • vegetable oil (for frying)Pantry30 ml
  • garlic (cloves, minced)Produce3 pieces
  • ginger (minced)Produce15 g
  • white onion (diced)Produce1 piece
  • dried chillies (whole)Spices8 pieces
  • peanuts (roasted)Nuts & seeds60 g
  • egg noodles (cooked and drained)Grains300 g
  • oyster saucePantry30 ml
  • soy saucePantry30 ml
  • black vinegarPantry15 ml
  • dark soy sauce (for colour)Pantry15 ml
  • sugarPantry10 g
  • chicken powderPantry5 g
  • chilli oil (house-made)Pantry30 ml
  • green onion (sliced)Produce3 pieces

per serving

Nutrition

705kcal

Carbs
70 g
Proteins
35 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Wok
  • Colander
  • Mixing bowl

step by step

Method

  1. Heat the wok and velvet the chicken

    • Heat the wok on maximum heat.
    • Add the oil, then the velveted chicken.
    Step 1

  2. Cook and strain the chicken

    • Cook the chicken until done.
    • Strain it and set aside.
    Step 2

  3. Fry the aromatics and vegetables

    • Add the garlic and ginger.
    • Add the white onion.
    • Add the dried chillies and peanuts.
    Step 3

  4. Return the chicken and add the noodles

    • Return the chicken to the wok.
    • Add the noodles.
    Step 4

  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.
    Step 5

  6. Finish and serve

    • Add the green onions and toss everything together.
    • Serve.
    Step 6
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