Kung Pao Stir-Fry Chicken and Noodle Bowls – Delicious bowls of noodles with spicy Kung Pao Chicken & Peppers, all made with ease using Lee Kum Kee’s ready-made Kung Pao Chicken Stir-Fry sauce, and on the table in under half an hour.
Dinners in a Dash!
With schools back in full swing now and with family meal planning starting to take the strain, as well as the perennial issue of what to have for a quick-lunch, enter my recipe today for Kung Pao Stir-Fry Chicken and Noodle Bowls. Made in under half an hour, these noodle bowls are piled high with stir-fry veggies and tender chicken pieces all bound together in a delicious, tangy and spicy ready-made Kung Pao Stir-Fry sauce by Lee Kum Kee. I love the range of Hong Kong style sauces by Lee Kum Kee, and I have used them before, many times, with great results. The history of the company is fascinating too. In 1888, a restaurateur named Mr. Lee Kum Sheung from Southern China was boiling a pot of oyster soup and forgot about it until the soup was simmered down to a thick gravy. He tasted it and discovered an irresistible, delicious new flavour, which led to him selling this as ‘Oyster Sauce’. Mr Lee was the founder of Lee Kum Kee and his story is how the Chinese staple larder ingredient of oyster sauce was invented.
Lee Kum Kee’s new stir-fry sauces are a fabulous way to perk up your stir-fries, with six sauces in the range – there’s Kung Pao Chicken, the one that I used, Spicy Garlic, Broccoli Beef, Tomato and Garlic, Honey and Soy and Black Bean Garlic. They are a great way to make a Chinese style “Fake Away” dish for the family any night of the week using fresh and easy to source ingredients. My recipe for Kung Pao Stir-Fry Chicken and Noodle Bowls is shared below in a printable recipe card format, and, you can use any cut of chicken you like, but we love boneless and skinless chicken thigh fillets for stir-fries, as they stay tender and moist and don’t dry out.
One of the reasons we all love stir-fries at Chez Lavender and Lovage, is that you can pile in the veggies for a real “Eat the Rainbow” kind of meal, and they can be low in calories and fat too. Serve some soy sauce alongside the Kung Pao Stir-Fry Chicken and Noodle Bowls for a bit of a savoury flavour. I am a big fan of all of the Lee Kum Kee range and I usually offer their premium light soy sauce as a condiment when eating Asian style food. I have suggested using red and yellow peppers, as green peppers add a different dimension to the flavour, and, I have also suggested that you use Soba buckwheat noodles in the bowls, which cook very quickly and work well with sauces as well as soups.
If you want this dish to be Gluten Free, then just use rice noodles in place of the Soba noodles, and the dish is very easily made vegetarian but omitting the chicken and adding tofu or mushrooms. I hope you enjoy these Kung Pao Stir-Fry Chicken and Noodle Bowls if you make them – the recipe shared below is for two people, for four people, just double the ingredients and use two packets of the sauce and by all means, use rice in place of noodles too, if you wish. Enjoy! Karen.
*Collaborative paid post with Lee Kum Kee*
Kung Pao Stir-Fry Chicken and Noodle Bowls
|Prep time||20 minutes|
|Cook time||10 minutes|
|Total time||30 minutes|
|Meal type||Lunch, Main Dish, Snack|
|By author||Karen Burns-Booth|
- 2 teaspoons sesame seed oil
- 2 large skinless and boneless chicken thigh fillets (diced into small pieces)
- 1/2 large red pepper, trimmed and diced
- 1/2 large yellow or orange pepper, trimmed and diced
- 4 spring onions, trimmed and sliced (plus 2 extra, diced for the garnish)
- 1 carrot, peeled and grated
- 1 x packet of Lee Kum Kee Kung Pao Chicken Stir-Fry Sauce
- 80g to 100g Soba noodles (cooked according to instructions on the packet)
- Fresh coriander leaves, chopped (to garnish)
Delicious bowls of noodles with spicy Kung Pao Chicken & Peppers, all made with ease using Lee Kum Kee's ready-made Kung Pao Chicken Stir-Fry sauce, and on the table in under half an hour.
|Step 1||Add half of the oil to a wok and heat until hot, then add the diced chicken and fry whilst stirring all the time for about 2 to 3 minutes, or until it has taken on some colour.|
|Step 2||Add the remaining oil and then all of the prepared vegetables and continue to fry over a medium to high heat for a further 3 to 4 minutes, stirring all the time. Meanwhile, cook the noodles and set them to one side in the hot water to keep warm, and drain them before serving.|
|Step 3||Once the vegetables have taken on some colour and are cooked but still retain a bite to them, add the sauce and stir into the chicken and vegetables. Cook for a further 1 to 2 minutes then serve on top of the cooked, drained noodles in large bowls.|
|Step 4||Scatter the chopped coriander leaves and the spring onions over the stir-fry and the noodles and serve straight away.|
More “Fake Away” Recipes on Lavender and Lovage
Hoisin Chicken and Pepper Stir-Fry
Easy Chicken Döner Kebab
Rainbow Stir-Fry with Quorn
Sweet and Sour Chicken (Healthy Takeaway Recipe)
We love those pouches of Lee Kum Kee. I think we’ve tried them all. My personal favorite is the “Black Bean Chicken” and my wife’s is the Kung Pao chicken. We usually have them over rice, so I really like the idea of having them with noodles.