Kung Pao Chicken Noodles
| For the sauce | |
| ¼ cup | soy sauce |
| 2 tbsp | hoisin sauce |
| 1 tbsp | rice vinegar |
| 1 tbsp | sesame oil |
| 1 tbsp | cornstarch |
| 1 tbsp | sugar |
| For the stir-fry | |
| 200 g | dried noodles (lo mein or spaghetti) |
| 2 tbsp | vegetable oil |
| 500 g | chicken breast, diced |
| 1 | red bell pepper, diced |
| 1 | zucchini, sliced |
| 3 cloves | garlic, minced |
| 2 | red chilies, sliced (optional) |
| ¼ cup | roasted peanuts |
| ¼ cup | green onions, sliced |
| Cook the noodles according to the package instructions. Drain and set aside. |
| In a small bowl, mix all the sauce ingredients until smooth. Set aside. |
| Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and stir-fry until golden and fully cooked. Remove and set aside. |
| Add the remaining oil to the skillet. Stir-fry the bell pepper, zucchini, garlic, and chilies until tender-crisp, about 3-4 minutes. |
| Return the chicken to the skillet, add the cooked noodles, and pour the sauce over everything. Stir well to coat. |
| Add the roasted peanuts and green onions. Stir-fry for another 1-2 minutes until heated through. |
| Serve hot and garnish with additional green onions or peanuts if desired. |
| Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes |