| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 20g | 3.5g | 58g |
| sugars | fibre | protein | salt |
| 6g | 4g | 28g | 2.4g |
Why I Love Chinese Kung Pao Rice Noodle Pot
The warmth and complexity of Eastern cuisine have always danced a spellbinding waltz around my New England palette. This melange of Eastern tradition and Western technique is captured in the delicate swirl of flavours that make up the Kung Pao Rice Noodle Pot.
A Collision of Culinary Worlds
Having grown up and honed my culinary skills in Portland, Maine, I was fortunate to be seeped in a food culture rooted in the salty charm of fresh seafood. It was a wonderful twist of fate when my culinary adventures led me to the aromatic allure of Asian cuisine, inspiring dishes such as the Kung Pao Rice Noodle Pot.
East Meets West in a Bowl
Chef Chen Kenichi, well known for his Chinese influenced dishes, once said that a single dish can act as a bridge between cultures. Taking this to heart, I endeavored to blend the piquant flavors of soy and hoisin sauce, the rich creaminess of sesame oil, and the dynamic mixture of garlic and ginger to recreate, and enrich my own version of this celebrated Szechuan specialty.
Much like the fusion dishes I loved back in Maine that merged the native lobster with the richness of butter and herbs, the Kung Pao Rice Noodle Pot is a symphony of tastes and textures. The crunch of peanuts, the zesty bell peppers, and the smooth ribbons of rice noodles each contribute to the harmony of this one-pot wonder.
Perfect Companions
While this dish is more than capable of standing on its own, I love pairing it with light, crisp dishes to balance the robust flavors. A fresh Asian cucumber salad, lightly dressed with rice vinegar and sesame oil, is a particularly delightful companion.
Conclusively, what makes me love this recipe is that it is more than just a delicious dish; it is a testament to how culinary exploration can result in surprising, and delectable blends of flavour. Never be afraid to step out of your comfort zone. Because, like my Kung Pao Rice Noodle Pot, you may just stumble upon a tantalizing new favorite.
What You’ll Need
- 2 packages of rice noodles
- 1 cup of diced chicken breast
- 4 cloves of minced garlic
- 2 tablespoons of finely chopped fresh ginger
- 1/2 cup of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of rice vinegar
- 2 tablespoons of sesame oil
- 1/2 cup of raw unsalted peanuts
- 1 cup of diced bell peppers
- 1 cup of diced scallions
- 2 teaspoons of cornstarch
- 1 teaspoon of crushed red pepper flakes
- 2 tablespoons of vegetable oil
Method
Step One
Start by preparing your rice noodles according to the instructions on the package. Set them aside once cooked.
Step Two
In a large pan, heat the vegetable oil over medium heat. Add the diced chicken breast to the pan and cook until the chicken is no longer pink in the middle. This should take about 5-7 minutes.
Step Three
Next, add in the minced garlic and finely chopped fresh ginger to the pan with the chicken. Cook for another 2-3 minutes, or until the garlic and ginger are fragrant.
Step Four
In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Mix it well until the cornstarch is completely dissolved. Pour this sauce over the chicken in the pan and stir to combine.
Step Five
Add the diced bell peppers and diced scallions to the pan with the chicken and sauce. Cook for another 2-3 minutes, or until the vegetables are tender.
Step Six
Stir the cooked rice noodles into the pan with the chicken and vegetables. Make sure the noodles are well coated in the sauce and the ingredients are evenly distributed.
Step Seven
Finally, stir in the raw unsalted peanuts and crushed red pepper flakes. Cook for another 1-2 minutes, or until everything is heated through.
Step Eight
Your Kung Pao Rice Noodle Pot is now ready to serve. Enjoy it hot!
