Name: Kung Pao Noodles
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb chicken (or sub crispy tofu or roasted cauliflower, see notes below); 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 1/2 tablespoon corn starch; 1-3 tablespoons peanut oil, coconut or vegetable oil for frying – optional, see notes.; one red bell pepper; 6-8 dry red chilies (see notes); 1 large shallot, diced; 1 1/2 tablespoons chopped ginger; 1 1/2 tablespoon chopped garlic; 2 tablespoons water; 2 teaspoons fish sauce ( or vegan fish sauce, or soy sauce); 1 tablespoon soy sauce ( or liquid amino acids); 1 tablespoon oyster sauce; 1 tablespoon rice vinegar (black vinegar if you have it); 1 tablespoon honey, or sugar; 1 tablespoon garlic chili paste (Sambal chili paste)

Chinese

Bowl

If making noodles or rice, start it cooking on the stove.

(or see notes for Cauliflower). Cut chicken into ½ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss. (Alternately &#8212; if using cauliflower, roast cauliflower florets in a 425 F oven for 25-30 minutes, with olive oil, salt and pepper &#8211; or see notes for more options)

shallot, ginger, garlic and thinly slice red bell pepper into thin strips.

Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, honey and garlic chili paste) and give a quick stir until combined.

Heat oil in a wok over medium-high heat, and when it&#8217;s hot, brown the chicken, turning, tossing and cooking through about 5 minutes. (I use a metal mesh splatter guard to prevent oil from going everywhere.)Turn heat off and place crispy chicken on a plate lined with paper towels, blot.

Gather all your ingredeints around (including caulifower if using) Wipe out wok, add 1-2 tablespoons oil and heat over medium heat. Add the red bell pepper and sear over medium heat until tender and just slightly charred in places, about 3-4 minutes. Lower heat to medium make a well in the center of the bell peppers, add the the shallot, ginger and garlic, stirring constantly, (keeping them in the center), 3-4 minutes until they are fragrant and golden. You may need to add a few more drops of oil. Add the dried chilies, cook one minute (turn your fan on!).

Add the Kung Pao sauce to the wok and bring to a simmer, then add the cooked chicken (or roasted cauliflower) back into the wok and tossing well, heating it back up. Serve over rice, noodles, or add the cooked noodles directly into the wok and sear them for a minute or two. Serve immediately.

Garnish with roasted peanuts and sliced scallions.

Kung Pao Noodles

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