Kung Pao Noodles are a delectable and fiery dish that draws inspiration from the traditional Chinese Kung Pao Chicken. If you’re eager to give it a try, here’s an effortless recipe to get you going:
Kung Pao Noodles
- Sichuan Cuisine-– Originally from Sichuan Province, known for its bold and spicy flavors, the dish traditionally includes chicken, peanuts, vegetables, chili peppers, and Sichuan peppercorns.
- Qing Dynasty– The dish is believed to be named after Ding Baozhen, a governor of Sichuan Province during the Qing Dynasty (1820–1886). His title, “Gong Bao” (meaning Palace Guardian), is where the name Kung Pao comes from.
Evolution into Kung Pao Noodles
- Adaptation– As Chinese cuisine spread globally, chefs began adapting traditional dishes to suit local tastes and ingredients. Kung Pao Noodles emerged as a fusion of the classic Kung Pao Chicken flavors with noodles, making it a popular and versatile dish.
- Ingredients– The noodles version typically includes similar ingredients like bell peppers, peanuts, and a spicy sauce, but with the addition of noodles, it becomes a hearty and satisfying meal.
Kung Pao Noodles maintain the essence of the original dish while offering a new texture and experience. This adaptation showcases the versatility and enduring popularity of Kung Pao flavors.
Kung Pao Noodles Easy
Ingredient
Vegetables
Sauce
Aromatics
Garnish
Instructions
-
Prepare the Noodles
Cook the noodles according to the package instructions. Fresh noodles often need just a quick blanch. Drain and set aside.
-
Marinate the Protein
If using chicken or tofu marinate with a mixture of soy sauce, Shaoxing wine, and a pinch of cornstarch for at least 15 minutes.
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Prepare the Sauce
In a bowl, mix light soy sauce, dark soy sauce, Chinkiang vinegar, hoisin sauce, doubanjiang, sugar, and cornstarch slurry. Set aside.
-
Stir-Fry
- Heat a wok over high heat until smoking. Add a high smoke point oil (like peanut or vegetable oil).
- Add Sichuan peppercorns and dried red chilies. Stir-fry briefly until fragrant.
- Add garlic and ginger, stir-fry until aromatic.
- Add the marinated protein and cook until browned and cooked through. Remove and set aside.
- Add more oil if needed, then stir-fry the vegetables until tender-crisp.
-
Combine
- Return the protein to the wok.
- Pour in the sauce and stir well to coat everything.
- Add the cooked noodles and toss to combine, ensuring everything is well-coated with the sauce.
-
Garnish and Serve
Top with roasted peanuts, green onions, sesame seeds, and fresh cilantro. Serve hot.
Servings 3
- Amount Per Serving
- Calories 575kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 2g10%
- Sodium 1377mg58%
- Total Carbohydrate 84g29%
- Sugars 13g
- Protein 6g12%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Advanced Tips
Hand-Pulled Noodles-- If you’re feeling adventurous, try making your own hand-pulled noodles for an authentic touch.
Doubanjiang-- This fermented chili bean paste adds a deep umami flavor and authentic heat to the dish.
Wok Hei-- Achieve the coveted “breath of the wok” by cooking over high heat and allowing the ingredients to slightly char for a smoky flavor.
Sichuan Peppercorns-- These provide a unique numbing sensation that is characteristic of Sichuan cuisine. Toast them lightly before use to enhance their flavor.
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Frequently Asked Questions
Kung Pao Noodles are a spicy and savory noodle dish inspired by the traditional Chinese Kung Pao Chicken. They typically include noodles, vegetables, peanuts, and a flavorful sauce made with soy sauce, vinegar, and chili paste.
You can use various types of noodles such as rice noodles, egg noodles, or even udon noodles. Fresh noodles are often preferred for their texture, but dried noodles work well too.
The spiciness can be adjusted to your preference. Traditional recipes use chili paste and Sichuan peppercorns for heat, but you can reduce or increase the amount based on your taste
