Kung Pao Noodles with Chicken
and carrots, snow peas, and baby corn

Name: Kung Pao Noodles with Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Chicken breasts, chopped (~1 lb.); 1/2 lb Lo-mein noodles (If you can't find these, then use a spaghetti or linguine); 1 Onions, medium, sliced; 2 Carrots, medium, thinly sliced (~1/2 lb); 1/2 lb Snow peas, ends trimmed; 1 can Baby corn, drained and rinsed (Look for these in the ethnic aisle); 3 cloves Garlic, crushed; 3/4 cup Stock, chicken; 3 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 1 Tbsp Vinegar, rice; 1 Tbsp Hot sauce (Use your preferred sauce. We love Sriracha of course); 2 Tbsp + 2 Tbsp Cornstarch; 2 tsp Brown sugar; 1 Tbsp + 1 Tbsp Oil, cooking; 1/3 cup Water

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Who needs Chinese takeout when you can make your own spicy kung pao noodles at home. Feel free to spice these up however you want! (Yes, these are freezer friendly.)
Smarts: Stir-fries are completely versatile so sub in any of your favorite veggies.

Ingredients

Metric

Servings:

Kung Pao Noodles with Chicken:

Chicken breasts - 2 , chopped (~1 lb.)
Lo-mein noodles - 1/2 lb (If you can't find these, then use a spaghetti or linguine)
Onions, medium - 1 , sliced
Carrots, medium - 2 , thinly sliced (~1/2 lb)
Snow peas - 1/2 lb , ends trimmed
Baby corn - 1 can , drained and rinsed (Look for these in the ethnic aisle)
Garlic - 3 cloves , crushed
Stock, chicken - 3/4 cup
Soy sauce, low-sodium - 3 Tbsp
Oil, toasted sesame - 2 tsp
Vinegar, rice - 1 Tbsp
Hot sauce - 1 Tbsp (Use your preferred sauce. We love Sriracha of course)
Cornstarch - 2 Tbsp + 2 Tbsp
Brown sugar - 2 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Water - 1/3 cup

Prep

Chicken - Chop into small bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Noodles - Cook according to package instructions. Drain. (Can be done up to 3 days ahead)
Onions / Carrots / Snow peas / Baby corn - Prep as directed. (Can be done up to 3 days ahead)
Sauce - Crush garlic cloves. Mix garlic with chicken stock, soy sauce, toasted sesame oil, rice vinegar, hot sauce, first part of corn starch, and brown sugar in a liquid measuring cup.

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Make

Toss chicken with second part of corn starch.
Heat wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Saute until chicken has a golden sear on the outside, 4 to 7 minutes. Remove from wok and set aside.
Return wok back to medium-high heat. Add second part of cooking oil and then onions to heated oil. Saute until softened, ~3 minutes.
Next add carrots with water (or stock if you have extra) and saute until tender, 6 to 8 minutes.
Toss snow peas, baby corn, and chicken into the wok. Push everything to the sides, forming a hole in the middle. Give the sauce a stir to get any of the corn starch that has sunk to the bottom. Pour sauce into the hole and then wait for it to darken and bubble.
Add in noodles and then toss until all the ingredients are coated. Remove from heat and play chef - season to taste with more soy sauce, hot sauce, salt, pepper, or whatever you have in your pantry.
Enjoy and slurp away!

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