top of page

Kungpao Noodles


1/3 lb. linquine 1 chicken breast 2-3 green onions 2 tablespoons oil 4-5 dried red chili ¼ cup Ying’s Kungpao Sauce 1/3 cup roasted peanuts


1. Cook liquine according instruction. Drain and set aside.

2. Cut chicken into small cubes or thin slices, according to preference, and green onion into 2- inch lengths.

3. Heat oil in a wok or skillet over medium high heat. Add dried red chili and chicken. Stir fry until chicken is no longer pink.

4. Add green onions and liquine. Stir fry for 1 minute and add Ying’s Kungpao Sauce.

5. Continue stirring until everything is evenly coated with the sauce. Finally stir in roasted peanuts.

Featured Posts
Check back soon
Once posts are published, you’ll see them here.
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page