Kung Pao Noodles with Chicken

Name: Kung Pao Noodles with Chicken
Ingredients: 450 g fresh Shanghai noodles; 3 chicken breasts, thinly sliced; 2 tbsp peanut oil; 1 medium yellow onion, sliced; 1 bunch broccoli, chopped; 180g snow peas (about 1 1/2 cups); 3 carrots, sliced (the recipe called for 6 but that seemed like a lot); 1 can baby corn, drained; 1/2 bunch green onions, chopped (the recipe called for a whole bunch but that seemed like a lot); Cilantro to garnish (the recipe called for half a bunch but that seemed like a lot); 4 tbsp roasted peanuts, chopped; 2 tbsp minced ginger; 4 cloves garlic, minced; 1/4 cup soy sauce; 1/4 hoisin sauce; 1 tbsp brown sugar; 2 tbsp dry sherry; 2 tsp sesame oil; 1/2 tsp cracked pepper; 1/2 cup vegetable stock; 1 tbsp cornstarch

bcliving.ca

Crisp vegetables, plump noodles, and a flavorful Kung Pao Chicken come together in this vibrant recipe inspired by Victoria's legendary vegetarian restaurant. Perfect for a hearty meal!

View full recipe on bcliving.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bcliving.ca.

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Ingredients

450 g fresh Shanghai noodles
3 chicken breasts, thinly sliced
2 tbsp peanut oil
1 medium yellow onion, sliced
1 bunch broccoli, chopped
180g snow peas (about 1 1/2 cups)
3 carrots, sliced (the recipe called for 6 but that seemed like a lot)
1 can baby corn, drained
1/2 bunch green onions, chopped (the recipe called for a whole bunch but that seemed like a lot)
Cilantro to garnish (the recipe called for half a bunch but that seemed like a lot)
4 tbsp roasted peanuts, chopped
2 tbsp minced ginger
4 cloves garlic, minced
1/4 cup soy sauce
1/4 hoisin sauce
1 tbsp brown sugar
2 tbsp dry sherry
2 tsp sesame oil
1/2 tsp cracked pepper
1/2 cup vegetable stock
1 tbsp cornstarch