Kung Pao Noodles
A truly delicious, authentic recipe for Kung Pao Noodles with your choice of chicken, tofu or roasted cauliflower in the most delicious, flavorful Kung Pao Sauce served over noodles. Vegan and GF Adaptable!
- 1 lb chicken (or sub crispy tofu or roasted 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 if you have it, or use rice vinegar or white)
- 1 tablespoon sugar ( or alternative sweetener, honey)
- 1 tablespoon garlic chili paste (Sambal chili paste)
- If making noodles or rice, start it cooking on the stove.
- Cut chicken into ½ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss. (Alternately — if using cauliflower, roast cauliflower florets in a 450 F oven for 25-30 minutes, with olive oil, salt and pepper – or see notes for more options)
- Chop 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, sugar and garlic chili paste) and give a quick stir.
- Heat oil in a wok over medium high heat, and when it’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 every where.)
- Turn heat off and place crispy chicken on a plate lined with paper towels, blot. Wipe out wok, add 1 tablespoon 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. Make a well in the center of the bell peppers, add the ginger and garlic and sear (keeping them in the center), cooking and stirring 2 minutes until they are fragrant and golden. You may need to add a few more drops of oil.
- Add the small bowl of mixed sauces to the wok and bring to a simmer, lower heat, then place the cooked chicken (or roasted cauliflower) back into the sauce and toss well, coating it and 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.