Kung Pao Chicken Noodles

Kung Pao Chicken Noodles

A tasty kung pao chicken with chilies and sichuan peppercorns served with noodles

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ingredients

• 12 ounces egg noodles
• 1 tablespoon oil
• 1 pound chicken breast, cut into bite sized pieces
• 10 dried red chilies
• 4 green onions, sliced and separated (lights and greens)
• 1 teaspoon sichuan peppercorns, toasted and ground (optional)
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 1/4 cup chicken broth (or water)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar)
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch
• 1/4 cup roasted peanuts, coarsely chopped
• 1 teaspoon toasted sesame oil

directions

1. Cook the egg noodles as directed on the package.
2. Heat the oil in a wok/skillet/pan over medium-high heat, add the chicken and cook, until lightly golden brown, about 8 minutes.
3. Add the chilies and the lights of the green onions and cook for a minute.
4. Add the mixture of the sichuan peppercorns, garlic, ginger, broth, soy sauces, vinegar, sugar, and cornstarch, and cook for 2 minutes.
5. Add the noodles, mix well, and cook for 2 minutes.
6. Turn off the heat, add the greens of the green onions, peanuts and sesame oil and enjoy!

Nutrition Facts: Calories 433, Fat 16g (Saturated 2g, Trans 0), Cholesterol 154mg, Sodium 604mg, Carbs 69g (Fiber 4g, Sugars 4g), Protein 42g

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