Kung Pao Noodles (Print Version)
# Ingredients:
01 -
1 pound chicken breast, diced.
02 -
12 ounces of your favorite noodles.
03 -
1 tablespoon honey or similar sweetener.
04 -
2 tablespoons soy sauce or tamari, low sodium.
05 -
1 tablespoon chili paste.
06 -
½ cup green onions, diced (white parts only).
07 -
1 tablespoon garlic, minced.
08 -
1 tablespoon sesame oil, toasted.
09 -
1 tablespoon peanut butter, smooth or chunky.
10 -
2 tablespoons vinegar, rice preferred.
11 -
2 tablespoons chili paste (or more if you like spice).
12 -
1-2 tablespoons brown sugar, adjust for sweetness.
13 -
¼ teaspoon ginger, ground.
14 -
1½ tablespoons sesame oil, toasted.
15 -
½ teaspoon crushed red pepper flakes.
16 -
3 tablespoons water for thinning the sauce.
17 -
1 tablespoon cornstarch for thickening.
18 -
⅓ cup peanuts, crushed.
19 -
⅓ cup green onions, diced (green parts).
# Instructions:
01 -
Slice chicken into small chunks and toss it with tamari, chili paste, and honey. Let it sit for at least 30 minutes, max 2 hours.
02 -
Follow the package directions to boil noodles in salted water. Drain and leave them aside.
03 -
In a bowl, mix all sauce ingredients together except for water and cornstarch.
04 -
Heat sesame oil in a pan, stir-fry garlic and white onions, then toss in chicken and cook until it reaches 165°F.
05 -
Heat the sauce, add the cornstarch slurry, toss in noodles and cooked chicken. Sprinkle with peanuts and green onions before serving.
# Notes:
01 -
Pick any noodle variety you like.
02 -
Go for low-sodium soy or tamari.
03 -
Toss in veggies if you want to.