Kung Pao Noodle Bowl (Print Version)
# Ingredients:
→ Chicken Prep
01 -
1 tablespoon chili paste for some spice
02 -
2 tablespoons low-sodium soy sauce or tamari
03 -
½ cup white parts of green onion, chopped
04 -
1 tablespoon fresh garlic, finely minced
05 -
1 pound of chicken breast, diced into bite-sized chunks
06 -
1 tablespoon toasted sesame oil for flavor
07 -
1 tablespoon honey to balance the heat with some sweetness
08 -
12 ounces of noodles (try rice noodles or udon for variety!)
→ The Sauce that Makes It
09 -
¼ teaspoon ground ginger for warmth
10 -
½ teaspoon crushed red pepper flakes for an extra punch
11 -
1½ tablespoons toasted sesame oil for depth
12 -
3 tablespoons water whisked with a tablespoon of cornstarch
13 -
2 tablespoons vinegar made from rice
14 -
2 tablespoons chili paste (try sambal oelek)
15 -
½ cup low-sodium tamari or soy sauce
16 -
1-2 tablespoons brown sugar, depending on how sweet you like it
17 -
1 tablespoon creamy peanut butter
→ Toppings for the Final Touch
18 -
⅓ cup finely diced green onion (just the green parts)
19 -
⅓ cup crushed peanuts for a satisfying crunch
# Instructions:
01 -
Cut up your chicken into small chunks. Toss them in a bowl with honey, chili paste, and soy sauce/tamari. Let them sit for at least 30 minutes (or better yet, 1-2 hours to soak up those flavors).
02 -
Add some salt to boiling water in a big pot. Follow the noodle package directions, cook them, drain, and keep them ready for later.
03 -
In a mixing bowl, combine soy sauce/tamari, peanut butter, vinegar, chili paste, sesame oil, brown sugar, ginger, and red pepper flakes. Hold off on the cornstarch mix for now—use it later to thicken.
04 -
Heat sesame oil in a skillet over medium. Toss in the white onion bits and cook for 2-3 minutes. Add garlic and stir for another half-minute as the smells come alive.
05 -
Transfer the marinated chicken into the hot skillet (don’t keep extra marinade). Cook, flipping pieces, until all sides are golden and the inside reaches 165°F.
06 -
In a small pot, heat up the sauce. Add the cornstarch and water combo little by little, stirring until the sauce thickens. Mix this with your noodles, then toss in the cooked chicken. Stir everything well so it combines perfectly.
07 -
Dish it up! Sprinkle green onions and crushed peanuts on top. Add steamed veggies like broccoli or red bell pepper if you'd like extra greens.
# Notes:
01 -
If you're out of rice noodles, regular pasta can step in just fine!
02 -
Low-sodium soy sauce is way better here—if you've got the regular kind, don’t use too much.
03 -
Feel like switching it up? Add veggies like broccoli or red peppers for extra color and flavor.