Spicy kung pao stir-fry flavours get jiggy with chewy, bouncy noodles. The result? A chilli-packed punch to the tastebuds, with lashings of pure joy.
Spicy Kung Pao Prawn Noodles
1 tsp whole Sichuan peppercorns
200g (7 oz) dried wheat noodles or spaghetti or fresh noodles
2 tbsp vegetable oil
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
1 small onion, cut into thin wedges
8 dried chillies, roughly chopped
1 small red or green capsicum, deseeded, diced
500g (1 lb) peeled and deveined prawns, tails intact
2 spring onions (scallions), sliced
2 tbsp roughly chopped roasted peanuts
Sauce:
1/2 cup chicken stock
¼ cup light soy sauce
1 tbsp Chinkiang vinegar
1 tbsp caster sugar
2 tsp dark soy sauce
1 tsp sesame oil
2 tsp corn flour (cornstarch)
- Toast the Sichuan peppercorns in a dry frying pan over high heat. When fragrant, use a mortar and pestle to grind to a fine powder.
- Cook the noodles or pasta in a large saucepan of water following packet directions or until al dente. Drain and set aside.
- Meanwhile, combine the ingredients for the sauce in a small jug. Set aside.
- Heat the oil in a wok or large frying pan over high heat. Add the garlic, ginger and onion and stir-fry for 2 minutes or until starting to brown. Add the dried chillies. Then add the capsicum and stir-fry for a further 2 minutes. Add the prawns and stir-fry until nearly cooked.
- Add the sauce and the cooked noodles or pasta. Use tongs to toss to combine. Toss through the spring onion and the ground Sichuan pepper.
- Top with peanuts and serve.
