Kung Pao Chicken Noodles

Ingredients

• 2 tbsp cooking oil (For stir-frying)
• 300 g boneless chicken thigh (Cut into bite-size pieces)
• 3 cloves garlic (Finely chopped or minced)
• 1 tbsp fresh ginger (Finely chopped or grated)
• 0.5 white onion (Sliced into thin wedges)
• 12 fried dried chilies (Use more or less according to heat preference; snipped or left whole)
• 0.5 cup roasted peanuts (Unsalted or lightly salted)
• 400 g cooked wheat noodles (Loosened and drained; fresh or cooked dried noodles)
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce (For seasoning)
• 1 tsp dark soy sauce (For colour)
• 1 tbsp black vinegar (Use a splash, adjusting to taste)
• 1 tsp sugar
• 1 tsp chicken powder (Chicken bouillon powder)
• 1 tbsp chili oil (House-made chili oil in the source; use a prepared chili oil if needed)

Steps

1. 1

   Prepare all ingredients before heating the wok: cut the chicken into bite-size pieces, mince the garlic and ginger, slice the onion, loosen the noodles, and measure the sauces and seasonings. High-heat wok cooking moves quickly.

2. 2

   Heat a wok over maximum heat until it is very hot and begins to smoke lightly. Add the cooking oil and swirl to coat the surface.

3. 3

   Add the chicken in a single layer. Stir-fry over maximum heat until the pieces are browned and cooked through, about 3–5 minutes; the thickest piece should reach 165°F/74°C.

4. 4

   Transfer the cooked chicken to a plate and carefully remove excess oil or wipe out the wok if needed. Return the wok to maximum heat.

5. 5

   Add the garlic and ginger to the hot wok. Stir-fry for about 20–30 seconds, just until fragrant, taking care not to let them burn.

6. 6

   Add the sliced white onion. Toss and stir-fry until slightly softened but still crisp, about 1 minute.

7. 7

   Add the fried dried chilies and peanuts. Toss for 20–30 seconds so the chilies become aromatic and the peanuts are heated through.

8. 8

   Return the cooked chicken to the wok and toss it with the aromatics, chilies, and peanuts.

9. 9

   Add the cooked noodles. Toss continuously over high heat until they are hot and evenly mixed with the chicken and aromatics, about 1–2 minutes.

10. 10

    Add the oyster sauce, light soy sauce, dark soy sauce, black vinegar, sugar, and chicken powder. Keep tossing so the seasonings coat the noodles without scorching on the bottom of the wok.

11. 11

    Add the chili oil and toss once more. Cook briefly until the noodles are glossy and the sauce is evenly distributed. Taste and adjust the vinegar, chili oil, or soy sauce if necessary.

12. 12

    Divide the noodles between bowls and serve immediately while hot, with the peanuts and chilies on top.

Notes

The transcript does not provide exact quantities, so amounts are practical estimates for two servings. The source says to cook on maximum heat, remove the chicken before cleaning or resetting the wok, and then return it before adding the noodles. Oyster sauce, soy sauce, chicken powder, and noodles may contain gluten; use gluten-free alternatives if needed.

Nutrition per serving

• main
• noodles
• stir-fried
• takeout-style
• Chinese-inspired
• spicy
• quick meal
• chicken