Kung Pao Chicken Noodle Bowl
At the Corner of Happy and Harried
At the Corner of Happy and Harried
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Ingredients

  • 20 mins Cook time
  • 10 mins Total time
  • 30 mins Chicken and vegetables stir-fried in a spicy Kung Pao sauce, tossed with al-dente rice noodles makes for an easy, delicious one-bowl meal. Author: Anjana Devasahayam Recipe type: Main, Entree Cuisine: Chinese Serves: 3 You will need: For the chicken marinade, Chicken - 1 lb, boneless and skinless, cut into bite-sized pieces Soy sauce - 1 tbsp Rice vinegar - 2 tsp Corn starch - 1 tbsp Ground Sichuan pepper (or black pepper) - ¼ tsp For the sauce, Sesame oil - 2 tsp Soy sauce - 1 tbsp Rice vinegar - 1 tbsp Chicken stock or water - 3 tbsp Corn starch - 1 tsp Sugar - 1 tsp Ground Sichuan pepper (or black pepper) - ½ tsp For the stir fry and noodle bowl, Flat rice noodles - 4 oz (can also use other noodles) Oil - 2 tbsp, divided Button mushrooms - 4 oz, sliced Broccoli florets - 1 cup Scallions - 3 stalks, sliced Garlic - 3 large cloves, thinly sliced Ginger - 1 tsp, grated Whole dried red chilis - 6-8 Dry roasted peanuts - ¼ cup Sesame seeds - to garnish Cilantro leaves - to garnish Lime wedges - to serve How to: Marinating Chicken: Mix the chicken marinade ingredients together. Set this aside for 10-15 minutes while you prep the other ingredients. Sauce: Mix the ingredients for sauce together in a small bowl. Set this aside. Stir fry & Noodle bowl: Prepare noodles as per package instructions. Set aside. You can toss cooked noodles with a few drops of sesame oil and rinse under cold water to stop the cooking process. Heat 1 tbsp oil in a large wok or skillet with high sides. Shake off excess marinade from chicken and add to the pan. Fry on all sides till the chicken is cooked through, 4-5 minutes Add vegetables and toss around till tender-crisp. Remove chicken and vegetables to a plate or bowl. Heat 1 tbsp oil and add red chilies. Stir fry for a few seconds till they begin to change color but are not burnt. Now add white part of scallions, garlic and ginger and stir fry for a few seconds till fragrant. Return chicken and vegetables to pan. Add sauce and toss everything to coat with sauce. Quickly stir in roasted peanuts and cooked noodles. Serve hot sprinkled with green parts of scallions, sesame seeds, fresh cilantro leaves and lime wedges on the side. Notes: 1. Use shrimp or strips of beef instead of chicken. You can also use tofu for a vegetarian or vegan version. 3.5.3226

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