Kungpao Noodles 宫保面

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: soy sauce

Tamari is gluten-free, but soy sauce is more common.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Boil water in a pot and add a little salt.

Add linguini noodles to the boiling water and cook until tender but firm, similar to spaghetti; do not overcook.

Rinse the cooked noodles in cold water and drain them.

Heat a pan and add 2 to 3 tablespoons of oil, depending on the amount you're cooking.

Wait until the oil is hot enough; you can tell it's ready when vegetables or meat sizzle upon contact.

Add chicken strips to the hot oil and cook until almost done.

Add red onions and green onions to the pan and cook until the chicken is nearly done.

Add mushrooms, green peppers, and red peppers to the pan; cook until all vegetables are tender.

Add the cooked noodles to the pan and toss to combine with the chicken and vegetables.

Pour kung pao sauce over the noodle mixture and toss to mix evenly.

Add green onions and toss again.

Top with roasted peanuts and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens