Kung Pao Chicken Noodle Bowl
Author: 
Recipe type: Main, Entree
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
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.
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:
  1. Marinating Chicken: Mix the chicken marinade ingredients together. Set this aside for 10-15 minutes while you prep the other ingredients.
  2. Sauce: Mix the ingredients for sauce together in a small bowl. Set this aside.
  3. 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.
  4. 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.
  5. 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.
  6. Return chicken and vegetables to pan. Add sauce and toss everything to coat with sauce. Quickly stir in roasted peanuts and cooked noodles.
  7. 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.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/01/06/kung-pao-chicken-noodle-bowl/