Who would have thought peanuts and chicken would become one of the most famous take-out stars of Chinese-American culinary fusions and Kung Pao rules for that matter. The authentic Sichuan Kung Pao Chicken (宫保鸡丁) or Gong Bao Ji Ding made with mouth-numbing Sichuan peppercorns has been heavily improvised (modernized would be the correct term here) by adding vegetables,sweet sauces,other condiments,nuts etc. catering to tastes of different people from different countries.
I made my own version of Kung Pao noodles sans chicken.The power of peanuts and Sichuan peppercorns.
Kung Pao Noodles
Hokkien noodles: 1 cup,uncooked
Canola oil: 2 tbsp
Dark soy sauce: 1 tsp
Light soy sauce: 1/2 tbsp
Green onion: 1 medium,sliced
Green bell pepper: 1 medium, julienned
Dried red chillis: 2,halved
Fresh ginger: 1/2 inch, julienned
Garlic : 2 cloves,chopped finely
Scallion: 1 stalk,chopped
Sugar: 1/2 tsp
Black vinegar: 1 tsp
Peanuts: 2 tbsp(I used plain peanuts,but you can always used roasted)
Salt (adjust the salt keeping in mind the soy sauces you are adding)
Boil the noodles in a pot of water as per packet instructions,drain and keep them aside .For the sauce mix both the soy sauces,sugar,salt and vinegar and whisk until the sugar is dissolved. In a wok put one tablespoon of oil and add the red chillies to it.When they start to give away the aroma take out the chillies and put it on a kitchen tissue to soak the excess oil.To the hot wok add the rest of the oil and to it add the ginger,garlic,onion and bell pepper.Stir fry until they are tender yet crunchy.To this add the boiled noodles and mix well.Add the sauce and fried red chillies to it and stir well.When the sauce coats the noodles add the peanuts and mix.The sauce should coat the peanuts and noodles evenly. Take out the noodles from the wok and divide in serving bowls.Sprinkle scallions and peanuts on top and serve hot.
I like eggs with almost everything.So I had a crisp fried egg as a side with the fiery noodles.
CHILLI ALERT: Try not to crush the red chillies while cooking.