Kung Pao Noodles

Kung Pao Noodles

Healthier Kung Pao Noodles with your choice of chicken, tofu or roasted cauliflower served over noodles. Vegan and GF Adaptable!

This flavorful recipe for Kung Pao Noodles can be made with chicken, shrimp, tofu or my very favorite, roasted cauliflower – a healthier option. A few years back, while visiting China, Brian and I took several wok cooking classes and got a feel for authentic Kung Pao which is the perfect balance between spicy, tangy, sweet and umami flavors. This is my own simplified version that I like to serve with noodles instead of traditional rice. Keep it vegetarian or add meat — it’s totally up to you. Make sure to read recipe notes for all the options. Vegan and GF Adaptable!

Flavorful Kung Pao Noodles with your choice of chicken or roasted cauliflower served over noodles.

Author: Sylvia Fountaine | Feasting at Home Blog

Prep Time: 18 mins

Cook Time: 12 mins

Total Time: 30 minutes

Yield: 3

Category: Main

Method: Stir-Fry

Cuisine: Chinese

Ingredients

• 1 lb chicken (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 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)

Serve over cooked rice noodles, soba, ramen, linguini….. or rice!

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

Instructions

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

2. 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)

Full Recipe: Click Here

Created: BANKHEALTHY