Kung Pao Chicken and Shrimp Noodle Stir-Fry
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Kung Pao Chicken and Shrimp Noodle Stir-Fry

Kung Pao Chicken and Shrimp Noodle Stir-Fry

with Cashews and Crispy Shallots

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.

Allergènes:
Crevettes
Blé
Arachides
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson8 minutes
DifficultéFacile

Ingrédients

quantité par portion

310 g

Poitrine de poulet en dés

285 g

Crevettes

(Contient Crevettes)

200 g

Nouilles chow mein

(Contient Blé Peut contenir Oeuf, Gluten)

1 pièce(s)

Poivron

1 pièce(s)

Oignon vert

56 g

Pois mange-tout

28 g

Arachides, hachées

(Contient Arachides Peut contenir Oeuf, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites)

¼ tasse(s)

Sauce aux huîtres végétarien

(Contient Soya Peut contenir Moutarde, Gluten, Lait, Sulfites, Poisson, Crustacés, Noix, Blé, Oeuf, Soya, Sésame)

4 cs

Mélange mirin-soya

(Contient Soya Peut contenir Crustacés, Sésame, Poisson, Blé, Lait, Gluten, Sulfites, Oeuf, Moutarde)

4 cs

Sauce au gingembre

(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)

2 cs

Sauce aux piments et à l’ail

(Peut contenir Blé, Oeuf, Gluten, Noix, Poisson, Lait, Moutarde, Soya, Sésame, Sulfites, Crustacés)

10 g

Mélange d'épices pour sauce crémeuse

(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)

Pas inclus dans votre livraison

1.5 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)940 kcal
Graisses26 g
dont saturés4 g
Glucides99 g
dont sucres26 g
Fibres6 g
Protéines72 g
Cholestérol295 mg
Sel4000 mg
Gras Trans0 g
Potassium1100 mg
Calcium175 mg
Fer6 mg

Ustensiles

Bol à mélanger, moyen
Grande casserole
Verre doseur
Grande poêle antiadhésive
Cuillères à mesurer
Passoire
Grand bol

Instructions

1
  • 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.
2
  • 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.
3
  • 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.
4
  • 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. 
5
  • 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.**
6
  • 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.