Friday, August 16, 2019

kung pao noodles

This flavorful recipe for Kung Pao Noodles could be made with chicken, shrimp, tofu or my very favorite, roasted cauliflower – a fitter option. A few years back, whereas visiting China, Brian and I took a number of  wok cooking courses and got a truly sense for genuine Kung Pao which is the superb stability among spicy, tangy, candy and umami flavors. This is my very own simplified model that I desire to serve with noodles rather of standard rice. Keep it vegetarian or upload meat — it’s absolutely as much as you. Make certain to learn recipe notes for all of the options. Vegan and GF Adaptable!

kung pao noodles

 Kung Pao Cauliflower over noodles. Fast and delicious! |

tips for wok cooking!

PREP AHEAD. Always prep the ingredients first and have them near the stove. Wok cooking is a actually soon activity utilizing excessive heat. You don’t desire to be prepping on the similar time you're stir-frying, otherwise you would possibly burn your food.

USE HIGH HEAT OIL: Peanut oil provides one other layer of flavor, so I wish utilizing it within the wok. There can also be Wok oil and coconut oil.

HEAT THAT WOK!  Turn in your hood fan and permit your wok get good and hot, to the level the position your wok is smoking. This provides a delicious smokey style to the dish, which is discovered in Chinese-style wok dishes. Just understand with the wok this hot, chances are you'll be stirring usually and vigorously.

In standard Kung Pao, the beef or tofu is often seasoned with salt, sugar, pepper and cornstarch after which fried. A option to chop again on the fats and frying on this recipe to make use of roasted hen (like rotisserie chicken) or my favorite, roasted cauliflower. Then merely make the flavorful sauce within the wok, including in and tossing the ingredients to it. Some veggies cook dinner very soon in a wok, like thin asparagus, thinly sliced bell pepper, mushrooms, snap peas and inexperienced beans, and I gravitate toward utilizing those simply due to the fact they just need only a couple of minutes of heat, and you'll be able to get away with utilizing only a bit oil. But veggies like cauliflower or broccoli which take longer to cook, I both soon steam or roast first.

A easy delicious recipe for Kung Pao Noodles that could be made with hen or roasted cauliflower served over noodles. | A easy delicious recipe for Kung Pao Noodles that could be made with hen or roasted cauliflower served over noodles.

Once the ingredients are prepped, the cooking edge is going very quickly. The first factor I do is ready a pot of pasta water to boil, or rice to cook. Then I prep the ingredients, combine the sauce ingredients and cook dinner the hen first. Brian likes his hen crispy, so the corn starch provides it a bit crispy crust. Once the hen is cooked, set it apart and drain on paper towels.

Then upload the veggies you desire to soon sear.

Then it’s truly only a subject of creating the flavorful sauce within the wok and tossing the relaxation of the ingredients you've into it.  At the very quit toss the cooked noodles proper into the wok, or serve the Kung Pao overtop or over rice, your choice.

Once you get the hold of it, it’s a soon meal that's filled with huge flavor.

A easy delicious recipe for Kung Pao Noodles that could be made with chicken, tofu. fish or vegetables, served over noodles. |

Wok cooking is one in every of the quickest food you'll be able to make. Give it a whirl!

A easy delicious recipe for Kung Pao Noodles that could be made with chicken, tofu. fish or vegetables, served over noodles. |

Garnish the dish with inexperienced onions, sliced on the diagonal and roasted peanuts for extra texture.

 Kung Pao Noodles with hen or roasted cauliflower served over noodles. |

Here’s the wholesome kung pao noodles with roasted cauliflower!

And proper superb here it's with chicken…..either way, it'll make your mouth very happy! 😉

 Kung Pao Noodles with hen or roasted cauliflower served over noodles. |

Let me understand the way you preferred this, please price and remark below!


kung pao noodles
A easy delicious recipe for Kung Pao Noodles that could be made with chicken, tofu, fish, shrimp or veggies, served over noodles with a flavorful Kung Pao Sauce. |
Flavorful Kung Pao Noodles along with your possibility of hen or roasted cauliflower served over noodles.

Author: Sylvia Fountaine | Feasting at Home BlogPrep Time: 18 minsCook Time: 12 minsTotal Time: 30 minutesYield: 3 1xCategory: MainMethod: Stir-FryCuisine: Chinese


1 lb hen (or sub crispy tofu or cauliflower, see notes below)
½ teaspoon salt
½ teaspoon sugar
1 ½ tablespoon corn starch
1–3 tablespoons peanut oil, coconut or vegetable oil for frying – optional, see notes.
one red bell pepper – or handful dry red Chinese chilies (see notes)
Kung Pao Sauce:

1 ½ tablespoons chopped ginger
1 ½ 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 ( or soy sauce)
1 tablespoon vinegar (black vinegar when you've it, or use rice vinegar or white)
1 tablespoon sugar ( or alternative sweetener, honey)
1 tablespoon garlic chili paste (Sambal chili paste)
Serve over cooked rice noodles, soba, ramen, linguini….. or rice!

Optional Garnishes: roasted peanuts, crispy shallots, inexperienced onions (sliced at a diagonal), chili flakes or Sriacha


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

Cut hen into ½ inch cubes and region in a bowl. Add the salt, pepper, sugar and cornstarch to the hen and toss. (Alternately — if utilizing cauliflower, roast cauliflower florets in a 450 F oven for 25-30 minutes, with olive oil, salt and pepper – or see notes for extra options)

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

Measure all of the condiments and region in a small bowl (water, soy, fish sauce, oyster, vinegar, sugar and garlic chili paste) and supply a snappy stir.

Heat oil in a wok over medium excessive heat, and when it’s hot, brown the chicken, turning, tossing and cooking by way of about 5 minutes. (I use a steel mesh splatter shield to stay away from oil from going each where.)

Turn warmth off and region crispy hen on a plate lined with paper towels, blot. Wipe out wok, upload 1 tablespoon oil and warmth over medium heat. Add the red bell pepper and sear over medium warmth till mushy and just reasonably charred in places, about 3-4 minutes. Make a nicely within the middle of the bell peppers, upload the ginger and garlic and sear (keeping them within the center),
cooking and stirring 2 minutes till they're aromatic and golden. You would possibly have got so as to feature only a couple of extra drops of oil.

Add the small bowl of combined sauces to the wok and carry to a simmer, decrease heat, then region the cooked hen (or roasted cauliflower) again into the sauce and toss well, coating it and heating it again up. Serve over rice, noodles, or upload the cooked noodles straight into the wok and sear them for a minute or two. Serve immediately.

Garnish with roasted peanuts and sliced