Part sweet, part spicy and so savoury – there’s nothing quite like a heaping bowl of Kung Pao Noodles to brighten up your day with a comforting depth of flavours.
Before you ask, yes the base of this recipe is a classic Sichuan-inspired Kung Pao sauce with its trademark balance of sweet and spicy flavours and just that right hint of tangy nuttiness cutting through the noodles!
The best part is that these noodles come together in ten-minutes and can be tailored to your liking with what you have easily available in your kitchen. You could toss in any veggies you have lying around in your fridge or even tofu to pack in some protein.
Steps For Making These Kung Pao Noodles
- Cook your noodles of choice until just shy of al dente. You could use any noodles of choice really, including ramen, udon or even soba!
- Prepare your sauce whilst the noodles are boiling. For the Kung Pao sauce, you will need:
- Sesame oil/ cooking oil of choice
- Minced garlic
- Minced ginger
- Gochugaru (crushed red pepper flakes); or chilli flakes
- Soy sauce (you can use regular soy sauce or a combination of light and dark soy sauce)
- Rice vinegar
- Hot sauce (you could use Sriracha or any chilli paste too!)
- Sugar
- Let the sauce thicken by stirring in a corn flour slurry (water mixed with corn flour).
- Once the sauce is at a lively simmer, toss in your noodles.
- Garnish with scallions/ spring onions, a dollop of chilli oil and toasted peanuts/ cashews; AND DIVE IN!
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Kung Pao Noodles
Ingredients
- 1 bundle of noodles of choice
- 1½ tbsp sesame oil/ cooking oil of choice
- 3-4 cloves of garlic, minced
- 1-2 tsp ginger, minced
- 1-2 tsp sesame seeds
- 2-3 tsp gochugaru/ chilli flakes
- 4 tbsp soy sauce (optional: you can use 3 tbsp light soy sauce + 1 tbsp dark soy sauce)
- 2 tbsp rice vinegar
- 1 tbsp chilli paste/ sriracha/ hot sauce of choice
- 2-3 tsp brown sugar / sugar of choice
- 2½ tbsp water
- ½ tbsp corn flour
- toasted peanuts (for garnish)
- scallions/ spring onions (for garnish)
Instructions
- Cook your noodles of choice until just shy of al dente. Drain and toss in some sesame oil to keep the noodles from clumping.
- While the noodles are cooking, start making your sauce. Gently heat your sesame oil/ cooking oil of choice. Add the minced garlic, ginger, sesame seeds and chilli flakes.
- Stir it well to ensure the garlic doesn’t burn. Cook for a minute or so until fragrant, then lower the heat and add soy sauce, rice vinegar, hot sauce and sugar.
- Give it a good whisk to combine, then stir in your cornflour slurry – 2.5 tbsp water mixed with 1/2 tbsp corn flour.
- Let the sauce thicken on medium low heat.
- Toss in your noodles , mixing well to combine. Serve garnished with toasted peanuts, spring onions and more chilli oil if you like!
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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