Kung Pao Chicken Noodles (Printable Version)

Tender chicken and noodles combined with crisp veggies, peanuts, and a rich savory sauce for a flavorful meal.

# Ingredients Required:

→ Chicken and Noodles

01 - 227 g noodles
02 - 454 g chicken breast
03 - 15 ml soy sauce (divided)
04 - 8 g cornstarch
05 - 30 ml vegetable oil
06 - 1 red bell pepper, sliced
07 - 1 zucchini, sliced
08 - 60 g roasted peanuts
09 - 4 green onions, chopped
10 - 3 dried red chilies (optional)
11 - 3 garlic cloves, minced
12 - 1 tsp fresh ginger, grated

→ Sauce

13 - 60 ml soy sauce
14 - 30 ml hoisin sauce
15 - 15 ml rice vinegar
16 - 15 ml sesame oil
17 - 15 ml honey
18 - 1/2 tsp red pepper flakes (optional)
19 - 8 g cornstarch mixed with 30 ml water

# Guide to Cooking:

01 - Cook noodles according to package instructions, then drain and set aside.
02 - Combine half of the soy sauce with cornstarch, then coat the chicken breast pieces evenly and let marinate briefly.
03 - Heat vegetable oil in a pan over medium-high heat and cook the chicken until browned and cooked through; remove from pan.
04 - In the same pan, sauté red bell pepper, zucchini, and dried red chilies until tender-crisp.
05 - Stir in minced garlic, grated ginger, and chopped green onions; cook briefly until fragrant.
06 - Return the cooked chicken to the pan and pour in the prepared sauce; simmer until the sauce thickens.
07 - Add noodles and roasted peanuts to the pan, tossing thoroughly to coat evenly with sauce.
08 - Transfer to serving dish and serve hot.

# Extra Suggestions:

01 - For extra crunch, toast the peanuts lightly before adding.

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