You won't believe how TASTY and easy this Kung Pao Stir-Fry Noodle is!

Name: You won't believe how TASTY and easy this Kung Pao Stir-Fry Noodle is!
Total time: 25 min
Ingredients: 2 Servings fresh ramen; 7 oz Tofu; 3 cloves Garlic; 3 slices Ginger; ¼ cups Onion, chopped; 7–8 Dried chili; ¼ cups Bell pepper, chopped; ¼ cups Cashew, toasted; ¼ cups Scallion, chopped; Vegetable oil; Peppercorn, crushed; 2 tbsp Soy sauce; 2 tbsp Dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Vinegar; 1 tbsp Sugar; ½ tbsp Cornstarch; ½ cups Vegetable broth

By WoonHeng · 25 min

Ingredients

Servings fresh ramen2
Tofu7 oz
Garlic3 cloves
Ginger3 slices
Onion · chopped¼ cups
Dried chili7–8
Bell pepper · chopped¼ cups
Cashew · toasted¼ cups
Scallion · chopped¼ cups
Vegetable oil
Peppercorn · crushed
Soy sauce2 tbsp
Dark soy sauce2 tbsp
Shaoxing wine2 tbsp
Vinegar1 tbsp
Sugar1 tbsp
Cornstarch½ tbsp
Vegetable broth½ cups

Instructions

Mix the sauce ingredients in a bowl until well combined. Taste it before adding the cornstarch.
Bring a pot of water to a boil with a little oil. Loosen the ramen, then cook it for 2 minutes. Transfer to a bowl of cold water to stop cooking, drain, and toss with a teaspoon of oil.
Heat a large wok or skillet over high heat with a few swirls of oil. Stir-fry the ginger, garlic and onion until fragrant, then add the dried chili and bell peppers.
Add the tofu and half the sauce and bring to a boil. Add the noodles and the remaining sauce and toss until coated, lowering the heat if needed. Taste and adjust the saltiness.
Fold in the cashews and scallions. Sprinkle with crushed Sichuan peppercorns if using.

Summarized from WoonHeng's video. Watch it for the details.

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