King Pao Chicken With Noodles

• timp total: 28 minutes

Ingrediente

Recipe: Kung Pao Noodles

1 lb udon noodles, par boiled for 2 mins, strained

1 medium onion, large diced

1 red bell pepper, large diced

1 green bell pepper, large diced

3 celery stalks, large diced

2 small carrots, large diced

Optional: 5 ounce water chestnuts, drained and thinly sliced

4-5 garlic cloves, finely minced

10-15 dried chili peppers, or to taste

1/2 cup roasted unsalted peanuts

Cooking oil

Chicken—

1 lb chicken breast or thigh, thinly sliced

1 tbsp soy sauce

1 tbsp dark soy sauce, optional

1/4 tsp white or black pepper

1/8 tsp baking soda

Sauce—

1 cup low sodium chicken broth or water

2 1/2 tbsp distilled vinegar

2 tbsp soy sauce

2 tbsp shaoxing wine or mirin

2 tbsp oyster sauce

1 tbsp sambal chili paste

1 tsp sugar

1 tsp chicken bouillon

Slurry—

1 tbsp cornstarch + 2 tbsp water (mix well before pouring because it always settles)

Instrucțiuni

Marinade chicken with baking soda, soy sauce, dark soy sauce, and pepper. Set aside for at least 15 minutes.

In a small bowl, combine shaoxing wine, oyster sauce, vinegar, soy sauce, chili paste, sugar, and chicken bouillon. Mix well and set aside.

In a large wok, heat 2-3 tablespoons of cooking oil. Add marinated chicken and cook through. About 6-8 minutes. Remove from the wok and set aside.

Reheat the pan with more oil (if needed) than sauté onions, garlic and dried chili peppers until onions are lightly translucent.

Add in all of the vegetables and water chestnuts. Sauté for 2 to 3 minutes.

Add the blanched noodles and chicken into the wok, along with the sauce. Cook for another 3 to 4 minutes or until sauce is boiling.

Add in cornstarch slurry and stir immediately to thicken. Ensure the vegetables still have a slight bite to them.

Add roasted peanuts and toss together. Serve and enjoy!