Kung Pao Noodles and Chicken

READY IN: 30mins
Recipe by cookCol

This dish can be as spicy as you want to make it...you control the crushed red pepper.

Top Review by juniperwoman

I am not going to give this a star rating, because I made so many changes. I used agave sweetener in place of the sugar (and far more than the 1 tablespoon called for), and spaghetti in place of the egg noodles, since that is what needed to be used up. What really mattered, though were the additions I made. I added oyster sauce, hot sauce, black pepper, garlic powder, and five spice powder, all of which I recommend. With these additions, this was a five star recipe. Before these additions, the recipe was blander than I expected. Tweak however you see fit--the recipe is worth it!

Ingredients Nutrition

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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