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.
- 200g fresh egg noodles or hand-pulled noodles Noodles
Vegetables
- 1 bell pepper (sliced)
- 1 carrot (julienned)
- 1 zucchini (sliced)
- 1/2 cup broccoli florets
- 1/2 Cup snap peas
Sauce
- 2 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoons Chinkiang vinegar ( black vinegar)
- 1 tablespoons hoisin sauce
- 1 tablespoons doubanjiang (fermented chili bean paste)
- tablespoons cornstarch (mixed with 2 tbsp water)
- tablespoons Sugar
Aromatics
- 3 cloves garlic (minced)
- 1 ginger (minced)
- 2-3 dried red chilies
- 1 teaspoon Sichuan peppercorns
Garnish
- 1/4 cup roasted peanuts
- 2 green onions (chopped)
- sesame seeds
- fresh cilantro
Servings 3
- Amount Per Serving
- % 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.