Kung Pao Noodles

  • 11 Nov - 17 Nov, 2017
  • Mag The Weekly
  • Cookery


· 1lb. spaghetti

· 2tbsp vegetable oil

· 1lb boneless, skinless chicken breasts, cubed

· Salt and ground black pepper

to taste

· 3 cloves of garlic, minced

· 2tbsp cornstarch

· 1/3 cup soy sauce

· ½ cup chicken stock

· ¼ cup sweet chilli sauce

· 2tbsp sriracha

· 2tbsp rice vinegar

· ½ cup roasted peanuts, chopped

· 3 green onions, thinly sliced


Bring a large pot of salted water to boil. Add pasta and cook according to package instructions then drain well. Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Season chicken all over with salt and pepper then add to the skillet and sauté, stirring occasionally, until golden in colour and cooked through, for about six to eight minutes. Remove chicken from skillet and stir in garlic until fragrant. Then stir in cornstarch until evenly incorporated. Add soy sauce, chicken broth, sweet chilli sauce, Sriracha and rice vinegar, and whisk until combined. Simmer for a couple of minutes until reduced slightly. Stir in pasta, chicken, peanuts and green onions. Garnish with chillies if you want and serve piping hot!