Kung Pao Chicken and Shrimp Noodle Stir-Fry
with Toasted Peanuts
Get ready to be wowed by this Kung Pao noodle dish! Hearty chicken, succulent shrimp, veggies and chow mein noodles are tossed in a spicy, sweet and savoury sauce that will have you coming back for more.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
285 g
Shrimp
(Contains Shrimp)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
56 g
Snow Peas
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
10 g
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim then halve snow peas.
- Thinly slice green onions keeping whites and greens separate.
- In a medium bowl, combine oyster sauce, ginger sauce, chili-garlic sauce, soy-mirin blend and 1/2 cup (1 cup) water.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan.
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Increase heat to medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, peppers, snow peas and green onion whites. Cook for 3-4 min, stirring often, until veggies are tender.
- Remove from heat.
- Transfer veggies to a plate.
- Meanwhile, to the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot and set aside.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large bowl, combine chicken and Cream Sauce Spice Blend.
- Reheat the same pan (from step 3) over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 5-6 min, until golden and cooked through.** Work in batches if needed.
- Add shrimp and sauce (from step 1). Cook for 4-6 min, stirring often, until shrimp just turn pink and sauce thickens slightly.**
- To the pot with noodles, add chicken, shrimp and sauce mixture and veggies, then toss to coat.
- Divide stir-fried noodles between bowls.
- Sprinkle peanuts and remaining green onions over top.