Print

Kung Pao Chicken Noodles

Kung Pao Chicken Noodles
Print Recipe

Kung Pao Chicken Noodles is a vibrant and flavorful dish that perfectly balances spicy, savory, and sweet notes. Tender chicken, chewy noodles, and crunchy peanuts meld together in a bold sauce featuring chili peppers, soy sauce, garlic, and ginger. Quick to prepare and easily customizable, this one-pan wonder offers an exciting texture and flavor experience perfect for weeknight dinners or special occasions.

Ingredients

Scale

Protein and Base

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 8 oz egg noodles or your favorite Asian noodles

Vegetables and Aromatics

  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2–3 dried red chili peppers (adjust based on heat preference)
  • 3 green onions, sliced

Sauce

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar or honey
  • 2 tablespoons water (optional, to loosen sauce)

Additional Ingredients

  • 1/3 cup roasted peanuts
  • 1 tablespoon sesame oil (for finishing)
  • 1 tablespoon cooking oil (for stir-frying)

Instructions

  1. Prepare the Ingredients: Cut chicken into bite-sized cubes, mince garlic and ginger finely, slice green onions, and measure dried chili peppers and peanuts. Cook the noodles according to package instructions, then drain and set aside.
  2. Make the Sauce: In a bowl, whisk together soy sauce, rice vinegar, sugar or honey, and a splash of water if needed. This sauce balances spicy and sweet flavors.
  3. Cook the Chicken: Heat a tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the chicken and cook until golden and fully cooked, about 5-7 minutes. Remove chicken and set aside.
  4. Toast Peanuts and Chilies: In the same pan, add peanuts and dried chili peppers. Stir quickly over medium heat to release their aroma without burning.
  5. Sauté Aromatics: Add minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant, infusing the oil with warm aroma.
  6. Combine Everything: Return the cooked chicken to the pan along with the drained noodles. Pour in the prepared sauce and toss everything together over medium heat until well coated and heated through.
  7. Finish and Garnish: Turn off the heat, drizzle sesame oil over the dish, and sprinkle sliced green onions on top for freshness and flavor before serving.

Notes

  • Control the Heat: Remove seeds from chili peppers to reduce spiciness without losing flavor.
  • Use High Heat: Cooking on high heat helps achieve a wok sear and caramelization.
  • Prep Ahead: Have all ingredients chopped and sauces mixed for smooth, quick cooking.
  • Avoid Overcrowding: Cook chicken in batches if needed to brown evenly.
  • Undercook Noodles Slightly: They will finish cooking in the sauce to avoid mushiness.

Nutrition

Keywords: Kung Pao Chicken, Spicy Noodles, Chinese Stir Fry, One-Pan Meal, Quick Dinner, Gluten-Free Option

Find it online: https://eazyummy.com/kung-pao-chicken-noodles/