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.
Ingredients: Chicken breast • Shrimp • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Snow peas • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Peanuts • Green onion • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast, Diced
285 g
Shrimp
(Contains: Shrimp)
200 g
Chow Mein Noodles
(Contains: May contain traces of allergens, Egg, Gluten, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
56 g
Snow Peas
28 g
Peanuts, chopped
(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
¼ cup
Vegetarian Oyster Sauce
(Contains: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame, May contain traces of allergens, Soy)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, May contain traces of allergens, Soy)
4 tbsp
Ginger Sauce
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)
2 tbsp
Chili-Garlic Sauce
(Contains: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans, May contain traces of allergens)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
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.
