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Kung Pao Chicken Noodles | Marion's Kitchen

Name: Kung Pao Chicken Noodles | Marion's Kitchen
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500g (1 lb) chicken thighs, cut into roughly 3cm cubes; 2 tbsp vegetable oil; 10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces; 4 garlic cloves, finely chopped; 1 tbsp finely chopped ginger; 2 tsp Sichuan peppercorns; 400g (14 oz) cooked noodles (e.g. hokkien or lo mein); 1 tsp sesame oil (optional); 4 spring onions (scallions), white part finely sliced and green part cut into batons; ¼ cup roasted peanuts, crushed or finely chopped; Marinade:; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 2 tbsp honey; Stir-fry sauce:; 2 tbsp soy sauce; 2 tsp dark soy sauce; 1 tbsp white vinegar; 1 tbsp caster (superfine) sugar; 3 tsp cornflour (cornstarch)

Prep Time

20m

Cook Time

10m

Total Time

30m

This Kung Pao Chicken Noodles recipe by Marion's Kitchen is a spicy and flavorful dish that combines tender chicken, red chillies, garlic, ginger, and Sichuan peppercorns with cooked noodles. Topped with spring onions and crushed peanuts, this dish is a satisfying and delicious meal with a perfect balance of sweet and spicy flavors.

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Ingredients

Servings: 4

Scale:

Scale

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500g (1 lb) chicken thighs, cut into roughly 3cm cubes

2 tbsp vegetable oil

10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces

4 garlic cloves, finely chopped

1 tbsp finely chopped ginger

2 tsp Sichuan peppercorns

400g (14 oz) cooked noodles (e.g. hokkien or lo mein)

1 tsp sesame oil (optional)

4 spring onions (scallions), white part finely sliced and green part cut into batons

¼ cup roasted peanuts, crushed or finely chopped

2 tbsp Shaoxing wine

2 tsp dark soy sauce

1 tbsp white vinegar

1 tbsp caster (superfine) sugar

3 tsp cornflour (cornstarch)

Combine all the ingredients for the marinade in a large bowl until well incorporated. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes.

For the stir-fry sauce, combine all the ingredients in a bowl, mixing well. Set aside until required.

Heat the oil in a wok over medium-high heat. Add the chillies and stir-fry for 10 seconds. Then add the garlic, ginger, pale part of the spring onion and Sichuan peppercorns. Stir-fry for 30 seconds. Add the chicken and stir-fry for 3-4 minutes or until the chicken is just cooked and the marinade liquid has evaporated.

Next, add the noodles and the stir-fry sauce and toss until well combined and the sauce has thickened slightly. Toss through the green parts of the spring onion. Remove from heat, divide among serving bowls and sprinkle with the peanuts.

Kung Pao Chicken Noodles | Marion's Kitchen

Ingredients

Marinade

Stir-fry Sauce

Steps

Nutrition Facts

Kung Pao Chicken Noodles | Marion's Kitchen

Ingredients

Marinade

Stir-fry Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts