If you are craving a meal bursting with bold flavors and satisfying textures, this Kung Pao Chicken Noodles Recipe is an absolute must-try. Combining tender chicken, crisp vegetables, crunchy peanuts, and perfectly cooked noodles all tossed in a vibrant, spicy-sweet sauce creates a dish that is as comforting as it is exciting. Whether it’s a weeknight dinner or a special treat, this recipe brings that iconic Kung Pao taste together with noodles for a fusion that will quickly become one of your favorite classics to make and share.
Ingredients You’ll Need
The beauty of this Kung Pao Chicken Noodles Recipe is how straightforward the ingredients are, yet each one plays a crucial role in balancing taste, texture, and color. Every element contributes freshness, heat, or a satisfying crunch, making your meal irresistible from the first bite.
- 8 ounces lo mein or spaghetti noodles: Choose your favorite noodles for the perfect base that soaks up the sauce.
- 1 pound boneless skinless chicken breast: Cut into bite-sized pieces for quick, even cooking and tender bites.
- 2 tablespoons soy sauce (divided): Adds savory depth and umami magic throughout the dish.
- 1 tablespoon cornstarch: Helps give the chicken a light coating for a wonderful texture.
- 2 tablespoons vegetable oil: Neutral and high-heat friendly for stir-frying.
- 1 red bell pepper: Provides a burst of sweetness and vibrant color.
- 1 zucchini: Adds a fresh, mild bite that balances the spices nicely.
- 1/2 cup unsalted roasted peanuts: For that signature crunchy contrast.
- 4 green onions: Sliced for sharp, fresh onion notes.
- 3 dried red chilies (optional): Toss in these if you want to dial up the heat.
- 3 garlic cloves: Minced to infuse every bite with aromatic warmth.
- 1 teaspoon fresh ginger: Grated for zingy brightness.
- For the sauce: A blend of 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey, 1/2 teaspoon crushed red pepper flakes (optional), and 1 tablespoon cornstarch mixed with 2 tablespoons water brings a perfect balance of sweet, tangy, and spicy flavors that coat everything beautifully.
How to Make Kung Pao Chicken Noodles Recipe
Step 1: Prepare and Cook the Noodles
Start by cooking the noodles according to the package instructions until they are perfectly tender but still have a little bite. Drain them well and set aside to make sure they don’t get soggy later in the stir-fry process.
Step 2: Marinate the Chicken
Take the bite-sized chicken pieces and toss them with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. This simple coating will help the chicken brown nicely and keep it juicy while adding a little thickness to the sauce later on.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook it until it turns a beautiful golden brown and is cooked through, which usually takes about 5 to 6 minutes. Once done, remove the chicken from the pan and set it aside to keep warm.
Step 4: Sauté the Vegetables
In the same pan, add the remaining 1 tablespoon of vegetable oil. Toss in the sliced red bell pepper, zucchini, and dried red chilies if using. Let them cook for 2 to 3 minutes so they soften slightly but still retain some crunch and vibrant color. Add the minced garlic, grated ginger, and sliced green onions next, cooking for just 1 more minute to release their amazing aromas.
Step 5: Bring It All Together with Sauce and Noodles
Return the cooked chicken to the pan with the veggies. In a small bowl, whisk together the sauce ingredients—soy sauce, hoisin, rice vinegar, sesame oil, honey, red pepper flakes, and the cornstarch-water mixture. Pour this luscious sauce over everything in the pan. Stir well so every noodle, vegetable, and piece of chicken is coated in that glossy, flavorful sauce. Finally, add the cooked noodles and peanuts, tossing everything together and letting it all heat through for another 2 to 3 minutes until the sauce thickens perfectly.
How to Serve Kung Pao Chicken Noodles Recipe
Garnishes
Sprinkle some extra chopped green onions or extra roasted peanuts on top just before serving for added freshness and crunch. A few sesame seeds also elevate the presentation and add a subtle nutty touch.
Side Dishes
Serve this dish alongside simple steamed greens like bok choy or broccoli to balance the richness. A light cucumber salad dressed in rice vinegar and a pinch of sugar complements the spicy notes flawlessly.
Creative Ways to Present
If you’re feeling adventurous, present the noodles in individual bowls with lime wedges on the side for a zesty pop. You can also serve the stir-fry over a bed of cauliflower rice for a lower-carb option without losing any delicious flavor.
Make Ahead and Storage
Storing Leftovers
This Kung Pao Chicken Noodles Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The noodles may soak up some sauce over time, so a quick stir and a splash of water or broth when reheating can refresh the texture.
Freezing
While freezing is an option, it’s best to keep noodles separated from the sauce and proteins if possible. Freeze cooked chicken and sauce in a portioned container and cook fresh noodles when ready to serve to maintain the best flavor and texture.
Reheating
To reheat, warm the dish gently in a skillet or microwave, stirring occasionally to ensure even heating. Adding a little splash of water or broth helps loosen the sauce and keeps the noodles from drying out.
FAQs
Can I use a different noodle type in this recipe?
Absolutely! Lo mein noodles are classic, but spaghetti or even rice noodles can work well. Just adjust cooking times accordingly and make sure the noodles soak up the sauce nicely.
Is it possible to make this dish vegetarian?
Yes! Simply swap the chicken for tofu or tempeh to keep the protein punch while keeping the flavors intact. Just be sure to press the tofu well before stir-frying for the best texture.
How spicy is this Kung Pao Chicken Noodles Recipe?
The spice level can be easily controlled by including or leaving out the dried red chilies and crushed red pepper flakes. You can make it mild or fiery depending on your preference.
Can I prepare this recipe ahead of time for a meal prep?
Definitely. Prepare the chicken and sauce in advance and store separately from cooked noodles and vegetables. Combine and reheat just before eating to enjoy maximum freshness.
What are some good alternatives to peanuts if I have allergies?
Cashews offer a similar texture and richness, making them an excellent substitute. If nut allergies are a concern, toasted pumpkin seeds provide crunch without nuts.
Final Thoughts
If you want a dish that delivers incredible flavor and satisfying noodles all in one bowl, you truly can’t go wrong with this Kung Pao Chicken Noodles Recipe. It’s easy to make, packed with texture and flair, and perfect for sharing with friends and family or just treating yourself to something special. Give it a whirl and watch it become a regular on your dinner rotation!
Print
Kung Pao Chicken Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
Kung Pao Chicken Noodles is a flavorful and spicy Asian-inspired stir-fry dish featuring tender chicken, crisp vegetables, crunchy peanuts, and noodles tossed in a savory, tangy sauce. Perfect for a quick weeknight dinner, this recipe balances heat and sweetness with a satisfying crunch and vibrant colors.
Ingredients
Chicken and Noodles
- 8 ounces lo mein or spaghetti noodles
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1/2 cup unsalted roasted peanuts
- 4 green onions, sliced
- 3 dried red chilies (optional)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Cook the noodles: Prepare the noodles according to the package instructions, then drain and set aside to keep warm.
- Marinate the chicken: In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until the chicken is evenly coated.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add sliced red bell pepper, zucchini, and dried red chilies if using. Stir-fry for 2 to 3 minutes until vegetables begin to soften.
- Add aromatics and green onions: Add minced garlic, grated ginger, and sliced green onions to the skillet. Cook for another minute until fragrant.
- Combine chicken and sauce: Return the cooked chicken to the skillet. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, red pepper flakes (if using), and the cornstarch slurry. Pour this sauce mixture into the skillet and stir well to coat all ingredients evenly.
- Toss with noodles and peanuts: Add the cooked noodles and unsalted roasted peanuts to the skillet. Toss everything together and cook for another 2 to 3 minutes until heated through and the sauce has thickened.
- Serve: Remove from heat and serve the Kung Pao Chicken Noodles hot for a delicious and satisfying meal.
Notes
- Adjust the spice level by omitting or adding more red pepper flakes and dried chilies based on your preference.
- You can substitute cashews for peanuts if desired.
- For a vegetarian version, replace the chicken with firm tofu.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
