Directions

To Prep Tofu Chicken Bites

1. Tear prepared defrosted tofu into bite-sized chunks.
2. Place them into a ziplock bag with all Chicken Flavouring ingredients. Mix well. Allow to marinate for at least 1 hour while making Noodle Bowls. Toss in cornflour just before frying.

To Prep Noodle Bowls

1. Soak noodles in boiling water for 1-2 mins. Drain, rinse well, spread out on a towel for 20 mins to dry out.
2. In bowl, mix noodles and cornflour.
3. Heat oil for frying in a large, deep frying pan.
4. Place ⅓ of the noodles in a metal strainer (dip the strainer in oil first so the noodles don’t stick), and arrange the noodles to make a bowl shape.
5. Place the strainer in hot oil. Ladle oil over noodles and deep fry until noodles turn crispy, and dark golden brown all over.
6. Carefully turn out onto paper towel to drain.
7. Repeat twice more to make 2 more bowls.

To Prep Kung Pao Filling

1. Mix all Kung Pao Sauce ingredients together in a small bowl. Set aside.

To Make

1. Heat oil in a wok or large frypan on medium heat. Fry Tofu Chicken pieces until golden and crispy. Remove and keep warm.
2. Add Mushroom Scallops to the wok, and allow to caramelise (don’t stir too much!) and soften a little. Remove and keep warm.
3. Over medium heat, fry dried chillies, garlic, ginger, spring onions, and Sichuan peppercorns. Stir for approx. 1 min until fragrant. Do not allow it to burn.
4. Add capsicum slices, cooked mushroom scallops, and cooked Tofu Chicken bites. Increase heat. Stir until well combined.
5. Stir Kung Pao Sauce, then add to the frying pan. Stir quickly to combine.
6. Add sesame oil and toasted peanuts, and stir quickly to combine so that everything is coated in the sauce.
7. Place a fried Noodle Bowl on a serving plate. Spoon Kung Pao Filling into the noodle bowl. Sprinkle with toasted sesame seeds and green spring onion slices. Enjoy!