Imported from Instagram

Kung Pao Chicken Noodles

Name: Kung Pao Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: cooking oil (For cooking the chicken); chicken (Cut into cooking-size pieces; amount not stated); ginger (Amount not stated); onions (Amount not stated); fried chilies (Amount not stated); peanuts (Amount not stated); oyster sauce (Amount not stated); black vinegar (Amount not stated); yum yum sauce (A little; amount not stated); chicken powder (Amount not stated); chili oil (Amount not stated); sugar (A tiny amount, to balance the flavor); noodles (Amount and type not stated); green onions (Amount not stated); dark soy sauce (Used for color; amount not stated); Chinese cooking wine (Amount not stated); sesame oil (Amount not stated)

Recipe by Vincent Yeow Lim @dimsimlim · Instagram

Imported by K Kampani on SeeMeCook

A pan-cooked Kung Pao-style noodle dish with chicken, ginger, onions, fried chilies, peanuts, and a savory-spicy sauce. The noodles are finished with dark soy, Chinese cooking wine, and sesame oil.

2 servings30 minEast Asian

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Ingredients

cooking oil (For cooking the chicken)
chicken (Cut into cooking-size pieces; amount not stated)
ginger (Amount not stated)
onions (Amount not stated)
fried chilies (Amount not stated)
peanuts (Amount not stated)
oyster sauce (Amount not stated)
black vinegar (Amount not stated)
yum yum sauce (A little; amount not stated)
chicken powder (Amount not stated)
chili oil (Amount not stated)
sugar (A tiny amount, to balance the flavor)
noodles (Amount and type not stated)
green onions (Amount not stated)
dark soy sauce (Used for color; amount not stated)
Chinese cooking wine (Amount not stated)
sesame oil (Amount not stated)

Steps

1
Heat oil in a pan over low heat. The source specifically notes that high heat is not necessary for cooking Kung Pao chicken, but the pan should remain as hot as possible while using low heat.
2
Add the chicken to the pan and move it around so it does not stick.
3
Cook the chicken until it is about 80% cooked, then remove it from the pan and strain it, reserving the chicken for later.
4
Add the ginger, onions, fried chilies, and peanuts to the pan.
5
Return the partially cooked chicken to the pan.
6
Season with oyster sauce, black vinegar, yum yum sauce, chicken powder, chili oil, and a small amount of sugar to balance the flavor.
7
Add the noodles and green onions to the pan.
8
Add dark soy sauce for color.
9
Toss everything quickly until the chicken, noodles, aromatics, sauce, and seasonings are combined and heated through.
10
Finish with Chinese cooking wine and sesame oil.
11
Serve immediately.

Notes

The source does not provide ingredient quantities, noodle type, exact heat level, cooking times, or detailed straining instructions. It describes using a pan and cooking over low heat while keeping the pan as hot as possible.