Kung Pao Noodles With Chicken

Kung Pao Noodles With Chicken

Ingredients (Part 1)

250 grams Chicken Tenders, cubed
A Big Pinch of Ground Sichuan Peppercorn
454 grams/1 lb Chow Mein Noodles, blanched & drained
4 Cloves of Garlic, chopped
3/4 inch of Ginger, chopped
2 Scallions, chopped (white part for cooking & reserved the green part for topping)
10 Dried Small Chilies, stemmed
60 grams Cashews


Part 2
1 Carrot, halved & sliced
1 Yellow Onion, diced
1 Stalk Celery, sliced or diced
1 Red Bell Pepper, diced
2 ½ Tbsp Peanut Oil

Sauce:
3 Tbsp Chinkiang /Black Vinegar
2 Tbsp Light Soy Sauce
3 Tbsp Dark Soy Sauce
1 Tbsp Shaoxing Wine
2 tsp Sesame Oil
1 Tbsp Sugar
1 Cup Water mixed with ½ tsp of Corn Starch

Method

Mix together all the sauce ingredients until well combined.

Add about 1 ½ Tbsp of oil in a pre-heat wok and sauté the cashews on low heat until golden in color. Remove and set it aside. Then add the remainder 1 Tbsp oil and turn the heat to high. Mix in the ginger, garlic, scallions (white part), and sauté until fragrant. Mix in the dried chilies, Sichuan peppercorn, stir, and add in the chicken. Cook until the chicken no longer pink in color and push it to one side.

Mix in the onion, carrot, celery, pepper, and stir and mix well. Then add the prepared sauce and bring it to a boil. Add the blanched noodles/chow mein and stir until well combined. Cover the wok with a lid and let the noodles absorb the sauce. Then give the noodles a good stir, mix in the cashews and top it off with chopped scallions

Serves 4 to 6