Kung Pao Noodles and Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish can be as spicy as you want to make it...you control the crushed red pepper. Ingredients:
2 cups fine egg noodles |
1 tablespoon oil |
1 1/4 lbs boneless skinless chicken breasts, cut in 1-inch pieces |
1 (3/4 ounce) envelope asian seasoning, mix (for kung pao chicken) |
3/4 cup water |
1 tablespoon sugar |
1 tablespoon soy sauce |
6 medium green onions, cut in 1-inch pieces |
1/2 cup dry roasted peanuts |
crushed red pepper flakes |
Directions:
1. Cook and drain noodles as directed on package; keep warm.
2. Heat oil in 12 nonstick skillet over medium-high heat.
3. Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
4. Stir in dry seasoning mix, water, sugar and soy sauce.
5. Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
6. Stir in noodles; toss to coat.
7. Before serving, sprinkle with green onions, peanuts and crushed red pepper.
8. Note: To really knock up the heat level, 3/4 cup szechuan sauce can be substituted for the water, sugar and soy sauce. Taste before adding any additional crushed red pepper. I doubt that you'll need it.
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