KUNG PAO NOODLES AND CHICKEN

Kung Pao Noodles and Chicken image

Provided by cookCol

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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2 cups fine egg noodles
1 tablespoon oil
1 1/4 lbs boneless skinless chicken breasts, cut in 1-inch pieces
1 (3/4 ounce) envelope Asian seasoning, mix (for kung pao chicken)
3/4 cup water
1 tablespoon sugar
1 tablespoon soy sauce
6 medium green onions, cut in 1-inch pieces
1/2 cup dry roasted peanuts
crushed red pepper flakes

Steps:

Cook and drain noodles as directed on package; keep warm.
Heat oil in 12" nonstick skillet over medium-high heat.
Cook chicken in oil 4 to 5 minutes, stirring occasionally, until no longer pink in center.
Stir in dry seasoning mix, water, sugar and soy sauce.
Heat to boiling; boil 30 seconds to 1 min., stirring constantly until sauce has thickened.
Stir in noodles; toss to coat.
Before serving, sprinkle with green onions, peanuts and crushed red pepper.
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.

Nutrition Facts : Calories 447, Fat 20.1, SaturatedFat 3.1, Cholesterol 98.2, Sodium 582.5, Carbohydrate 24.7, Fiber 3.5, Sugar 5.3, Protein 43