Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Kung Pao Noodles

Kung Pao Chicken Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hokkien noodles stir-fried with velveted chicken, peanuts, dry chilli, and a savoury sauce. Cooked over high heat and finished with spring onion and Chinese cooking wine.

  • Total Time: 27 minutes
  • Yield: 3 Servings 1x

Ingredients

Scale
  • 300 g (0.66lb) Velveted chicken 
  • 4 Garlic cloves, diced 
  • 2 slices ginger 
  • 1 Onion, cut into quarters 
  • 8–10 Dried chillies 
  • ½ cup Peanuts 
  • 1 packet Hokkien noodles 
  • 1 tbsp Oyster sauce 
  • 1 tbsp Soy sauce 
  • 1 tbsp Black vinegar 
  • ½ tbsp Dark soy sauce 
  • 1 tsp Sugar 
  • 1 tsp Chicken powder 
  • 1 tbsp Chilli oil 
  • 2–3 Green spring onions, cut into 3–4 cm lengths 
  • 1 tbsp Chinese cooking wine 
  • 2 tbsp Oil

Instructions

  1. Heat a wok over maximum heat and add oil. Once the wok is hot, add the velveted chicken and spread it out evenly. Cook, stirring continuously, until the chicken is just cooked through. Remove from the wok and set aside. 
  2. In the same wok, add the garlic, ginger, and onion. Toss and stir over high heat until fragrant and lightly softened. 
  3. Add the dried chillies and peanuts. Continue tossing to lightly toast the peanuts and release the flavour from the chillies. 
  4. Return the chicken to the wok and mix well with the aromatics. 
  5. Add the hokkien noodles and toss continuously to separate the noodles and combine everything evenly. 
  6. Add oyster sauce, soy sauce, black vinegar, and dark soy sauce. Toss until the noodles are evenly coated in the sauce. 
  7. Add sugar, chicken powder, chilli oil, spring onion, and Chinese cooking wine. Continue tossing over high heat until everything is heated through and evenly combined. 
  8. Remove from heat and serve immediately.
  • Author: Vincent Yeow Lim
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Noodles
  • Method: Easy
  • Cuisine: Chinese

Nutrition

  • Serving Size:
  • Calories: 641
  • Sugar: 13.2 g
  • Sodium: 583.6 mg
  • Fat: 29.9 g
  • Carbohydrates: 61.2 g
  • Fiber: 7.9 g
  • Protein: 38.1 g
  • Cholesterol: 73 mg

Find it online: https://dimsimlim.com/kung-pao-chicken-noodles/