Kung Pao Noodles
Part sweet, part spicy and so savoury - there's nothing quite like a bowl of these Kung Pao Noodles! Adjust this base recipe to your liking by tossing in stir-fried veggies and protein to bulk up this dish.
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!
