Kung Pao Noodles (Print Version)
# Ingredients:
01 -
1 pound of chicken breasts.
02 -
12 oz of any noodles you like.
03 -
1 tablespoon of sesame oil (toasted).
04 -
2 tbsp tamari or soy sauce, low sodium.
05 -
1 tablespoon of honey.
06 -
1 tablespoon chili paste for spice.
07 -
1/2 cup of chopped white parts of green onions.
08 -
1 tbsp minced fresh garlic.
09 -
1 tbsp peanut butter.
10 -
2 tablespoons of rice vinegar.
11 -
1/4 tsp ground ginger.
12 -
2 tbsp chili paste (more heat!).
13 -
1-2 tbsp brown sugar to balance flavors.
14 -
1 1/2 tbsp sesame oil (toasted again for depth).
15 -
1/2 tsp crushed red chili flakes.
16 -
3 tbsp water.
17 -
1 tbsp cornstarch.
18 -
1/3 cup crushed peanuts for crunch.
19 -
1/3 cup diced green onion tops (green part only).
# Instructions:
01 -
Slice the chicken into bite-sized chunks and mix with chili paste, honey, and tamari. Let it sit in the fridge for 30 minutes to 2 hours.
02 -
Cook the noodles in salty water following the instructions. Drain them and set them aside once softened.
03 -
In a bowl, combine everything for the sauce except the cornstarch and water.
04 -
In a skillet, cook garlic and white onion with sesame oil until fragrant. Toss in chicken and cook until it's fully done (165°F).
05 -
Heat up the sauce, stir in the cornstarch mix, then combine the noodles, chicken, and sauce. Add crushed peanuts and green onions to top it all off.
# Notes:
01 -
Feel free to use any noodle variety.
02 -
Stick to low-sodium soy sauce for balance.
03 -
Spice it up by throwing in some veggies.