Mix the chicken pieces with the soy sauce, cornstarch and sesame oil. Marinate for 15 minutes.
Heat a frying pan or wok and fry the chicken until golden brown and cooked through. Remove and set aside.
Cook the noodles:
Cook the noodles according to the package instructions. Drain and set aside.
Make the Kung Pao sauce:
Mix all the sauce ingredients in a bowl.
Assemble the dish:
In the same pan, sauté the garlic, ginger and dried chili.
Add the peppers and stir-fry for 2-3 minutes until crisp.
Return the chicken to the pan, add the cooked noodles and pour over the sauce. Mix well to coat.
Serve:
Garnish with roasted peanuts and sliced green onions. Serve immediately.
Tip:
For an even more flavorful dish, add a few drops of chili oil or substitute roasted cashews for the peanuts.
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