A few months ago I went round to stay with Lydia and James and as always I was excited about what they would be making for dinner! Whilst at university Lydia had the amazing experience of going to China for the summer and every lunch time she would have Kung Pao Chicken, a dish popular in Sichuan cuisine – a slightly spicy and sweet noodle stir fry. Lyds found a recipe online and instructed James to cook it whilst we chatted and sipped on G&Ts – poor James! James did a fantastic job, it was absolutely delicious. I asked for the recipe straight away and the following weekend made it for Steve and a few weekends later my friend Sara, both who were very impressed. It has become my new entertaining dish, it uses quite a few ingredients but is so simple to make. Last night I got asked for the recipe from Sara so I thought it would be a perfect opportunity to put it up on the blog. Sara doesn’t eat meat so this recipe uses king prawns but feel free to substitute for chicken.
150g king prawns
2 tbsp light soy sauce
2 tbsp shaoxing wine (Chinese wine)
3 tsp cornflour
Pinch of salt
6 spring onions
1 red chilli
1 tbsp sugar
1 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp sesame oil
2 cloves of garlic crushed
2cm fresh root ginger
2 pouches of “Straight to Wok” medium rice noodles
Handful of roasted peanuts
- Put the prawns, 1 tbsp of the soy sauce, 2 tsp cornflour and salt into a bowl.
- Leave this to marinade whilst you slice the spring onions and chilli.
- In a jug or bowl combine the sugar, rice vinegar, wine, 1 tsp of cornflour (mixed with a bit of water), 1 tbsp soy sauce, fish sauce, 1 tbsp sesame oil and set aside.
- Heat the remaining sesame oil in a wok and add the chilli, taking care not to burn. Then add the garlic, ginger and spring onions and fry for 2 minutes.
- Add the sauce, prawns and marinade to the wok and stir for about a minute.
- Add to noodles to the wok and cook for a further 3 minutes or until cooked. The sauce should be thick and shiny.