Name: Kung Pao-Style Noodles
Prep time: 1 h
Cook time: 14 min
Total time: 1 h 14 min
Yield: 5
Cuisine: Filipino
Ingredients: 1 1/2 cups (250 g) Boneless Chicken thigh, cut into 2 inch long strips; 1 pouch (80 mL) Mama Sita’s Barbecue Marinade; 1 pack (200 g) Dried egg noodles; 4 cups (1 L) Water (for blanching noodles); 2 Tbsp (30 mL) Oil; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Crushed ginger; 1 pc (40 g) Red onion, sliced; 1/2 cup (40 g) Carrot strips; 1/2 cup (40 g) Red bell peppers, cut into strips; 1/2 cup (40 g) Green bell peppers, cut into strips; 1 cup (250 mL) Water; 1 Tbsp (15 g) Mama Sita’s Oyster Sauce; 2 Tbsp (22 g) Toasted peanuts; 2 pcs (1 g) Dried chilies, cut into half; 2 tsp (6 g) Cornstarch, dissolved in;; 2 tsp (10 mL) Water; 1/4 tsp (1 g) Salt; 1/4 tsp (1 g) Ground black pepper; 1 tsp (5 mL) Sesame oil; 2 Tbsp (4 g) Leeks, cut into thin strips (for garnish)

Instructions

1. Marinate the chicken in Mama Sita’s Barbecue Marinade for 30 minutes.

2. In a pot, bring water to a boil and blanch the dried egg noodles for 2 minutes. Drain and set aside.

3. In a wok, heat oil. Saute the garlic and ginger until fragrant. Add the red onions and continue cooking until translucent.

4. Add the marinated chicken and stir-fry until it changes color.

5. Add the carrots, red and green bell peppers. Cook for about a minute.

6. Add the water, Mama Sita’s Oyster sauce, noodles, peanuts, and chilies. Mix well.

7. Add the dissolved cornstarch and stir. Season with salt and pepper.

8. Add the sesame oil and continue cooking until the sauce thickens and coats the noodles.

9. Remove from heat and transfer to a serving bowl. Garnish with leeks.