Thursday, 9 March 2017

Kung Poa Noodles

Kung Poa Noodles

This is a recipe I found somewhere on the internet and adapted it to suit my diet. It's pretty easy to throw together and it makes a lot. My daughter uses frozen stir fry vegetables to make this dish. 


800 grams udon noodles, cooked as per package directions, drained and rinsed

10 cups stir fry vegetables, I used onion wedges, broccoli, orange and red peppers and snow peas
                                              but any of your favourite ones will work just fine

Sauce Ingredients

1/2 cup soy sauce
1/2 tsp stevia or 2 Tblsp sugar, or to taste
1 Tblsp rice vinegar
2 Tblsp ketchup
2 Tblsp cornstarch
2/3 cup water
1/2 tsp garlic, minced
1/2 tsp chili garlic sauce, more or less to taste, optional


Place all of the sauce ingredients into an a small bowl or measuring cup. Stir well.

Stir fry vegetables in a large pan or steam them in your microwave to desired tenderness.

Remove veggies from pan or drain them if you steamed them.

Give the sauce ingredients a quick stir and then pour into the pan and boil for a minute or two until the sauce thickens and the cornstarch is cooked.

 Return vegetables to the pan, along with the noodles. Stir well.

Serve and Enjoy!

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