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Kung Pao Noodles Easy

Kung Pao Noodles

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.

Difficulty: Advanced
Servings: 3
Estimated Cost: 50
Calories: 165
Best Season: Suitable throughout the year
Dietary: Dairy-Free, Low-Sodium, Nut-Free
Ingredient
  • 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
Instructions
  1. 1
    Prepare the Noodles

    Cook the noodles according to the package instructions. Fresh noodles often need just a quick blanch. Drain and set aside.

  2. 2
    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.

  3. 3
    Prepare the Sauce

    In a bowl, mix light soy sauce, dark soy sauce, Chinkiang vinegar, hoisin sauce, doubanjiang, sugar, and cornstarch slurry. Set aside.

  4. 4
    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.
  5. 5
    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.
  6. 6
    Garnish and Serve

    Top with roasted peanuts, green onions, sesame seeds, and fresh cilantro. Serve hot.

Nutrition Facts

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.

Keywords: Kung Pao Noodles
Read it online: https://catalancooking.com/recipe/kung-pao-noodles-easy/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.