If you’re craving a dish that bursts with bold flavors, vibrant textures, and a touch of spice, this Kung Pao Chicken Noodles Recipe is going to become your new go-to comfort meal. Combining tender chicken, crisp vegetables, crunchy nuts, and perfectly cooked noodles all coated in a luscious, slightly sweet and savory sauce, it’s the kind of dish that feels like a warm hug on a plate. Easy to whip up and endlessly satisfying, this recipe strikes the perfect balance between delivery-worthy restaurant quality and simple weeknight cooking.
Ingredients You’ll Need
The magic behind this Kung Pao Chicken Noodles Recipe lies in its simple yet essential ingredients. Each element plays a key role in building the layers of flavor, texture, and color that make the dish so irresistible.
- 8 ounces noodles: Lo mein, spaghetti, or rice noodles all work beautifully and provide a perfect base to soak up the sauce.
- 1 pound boneless, skinless chicken: Using breast or thighs for tender, juicy bites of protein.
- 2 tablespoons cornstarch: Coats the chicken to give it a slightly crispy exterior when cooked.
- 2 tablespoons vegetable oil: Divided for cooking the chicken and veggies without sticking.
- 1 red bell pepper: Adds sweetness and brilliant color to brighten the dish.
- 1 zucchini or small carrot: Julienned for crunch and a fresh, crisp bite.
- â…“ cup roasted peanuts or cashews: These elevate the dish with a delightful nutty crunch.
- 2 green onions: Thinly sliced to sprinkle on top for a burst of fresh, mild onion flavor.
- 4 dried red chilies (optional): For those who love a bold spicy kick, these add a traditional heat.
- Sauce ingredients: Soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes work harmoniously to create that signature Kung Pao flavor.
How to Make Kung Pao Chicken Noodles Recipe
Step 1: Prepare the Noodles
Start by cooking your noodles according to the package instructions. This ensures they have the perfect texture—soft but still slightly firm. Drain, rinse under cold water to stop the cooking, and then set aside. Properly cooked noodles are crucial for achieving that delightful chewiness in the final dish.
Step 2: Cook the Chicken
In a bowl, toss the chicken pieces with cornstarch until evenly coated—this will give the chicken a lovely golden crust when cooked. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set it aside; this step locks in the juiciness and ensures the chicken has great texture.
Step 3: Stir-Fry the Vegetables
In the same skillet, pour in the remaining tablespoon of oil. Quickly stir-fry the sliced red bell pepper, julienned zucchini or carrot, and dried red chilies (if you’re using them) for 2 to 3 minutes. The vegetables should soften just enough to bring out their sweetness without losing their satisfying crunch. This adds vibrant color and balance to the dish.
Step 4: Make and Add the Sauce
Return the cooked chicken to the skillet. In a separate bowl, whisk together all the sauce ingredients: soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes if you like it spicy. Pour this flavorful mixture into the skillet, stirring to coat the chicken and vegetables evenly. Let it simmer for 2 to 3 minutes until the sauce thickens slightly and clings beautifully to every bite.
Step 5: Toss in the Noodles and Finish
Add the cooked noodles to the skillet and toss everything together gently but thoroughly until the noodles are heated through and coated with sauce. Just before serving, stir in the roasted peanuts or cashews and the sliced green onions to add freshness and crunch—it’s these final touches that bring this Kung Pao Chicken Noodles Recipe to life.
How to Serve Kung Pao Chicken Noodles Recipe
Garnishes
Adding a sprinkle of extra chopped green onions or a few more peanuts right on top amps up both the visual appeal and the bright, nutty flavors. A dash of toasted sesame seeds can also add an extra layer of nuttiness and a hint of crunch. For a little more heat, offer extra crushed red pepper on the side.
Side Dishes
This dish is quite a showstopper on its own, but if you’d love something on the side, consider some light Asian-inspired cucumber salad or steamed edamame. A clear broth soup with mushrooms and bok choy makes for a lovely complement without overpowering the bold, spicy-sweet notes of the noodles.
Creative Ways to Present
For a fun twist, serve your Kung Pao Chicken Noodles Recipe in individual ceramic bowls with miniature chopsticks for that authentic experience. Alternatively, plate it over a bed of fresh lettuce leaves as a lettuce wrap, letting guests scoop up their own perfect bite-sized bundles. Either way, presentation can elevate the meal from simple to stunning.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Kung Pao Chicken Noodles Recipe store beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it a fantastic next-day meal that reheats really well.
Freezing
If you want to freeze leftovers, it’s best to separate the noodles and sauce from any crunchy toppings like peanuts and green onions. The cooked noodles and chicken will freeze fine for up to two months; just thaw overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, reheat gently in a skillet or microwave, adding a splash of water or broth if the noodles seem dry. Toss in fresh green onions and peanuts after warming to keep those satisfying textures crisp and fresh.
FAQs
Can I use tofu instead of chicken in this Kung Pao Chicken Noodles Recipe?
Absolutely! Firm tofu works wonderfully as a vegetarian alternative. Press it well, cube, and coat with cornstarch before pan-frying to achieve that delicious crispy texture similar to the chicken.
How spicy is this dish?
The spice level is quite mild by default thanks to the optional dried red chilies and crushed red pepper flakes. You can easily adjust the heat to your liking by adding more or skipping the peppers entirely.
What type of noodles works best?
Lo mein noodles are traditional and soak up the sauce nicely, but feel free to use spaghetti or rice noodles depending on what you have available. Just be sure not to overcook them so they maintain a good bite.
Can I make this dish gluten-free?
Yes! Substitute tamari or a gluten-free soy sauce and make sure your hoisin and oyster sauces are gluten-free versions. Swap regular noodles for rice noodles to keep the dish completely gluten-free.
How long does it take to prepare the Kung Pao Chicken Noodles Recipe?
This recipe takes about 15 minutes to prep and another 15 minutes to cook, making it an excellent choice for a quick and flavorful weeknight dinner.
Final Thoughts
This Kung Pao Chicken Noodles Recipe is one of those rare dishes that manage to be both effortless and impressive. The vibrant colors, bold flavors, and satisfying textures come together to create a meal you’ll want to make again and again. I encourage you to give it a try and watch it quickly become a favorite in your household—comfort food with a spicy, nutty kick never felt so good!
Print
Kung Pao Chicken Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Description
This Kung Pao Chicken Noodles recipe combines tender chicken, crunchy peanuts, and fresh vegetables tossed with chewy noodles in a savory, slightly spicy sauce. It’s a quick and flavorful one-pan stir-fry perfect for weeknight dinners, delivering a satisfying Asian-inspired meal with balanced textures and bold flavors.
Ingredients
Main Ingredients
- 8 ounces noodles (lo mein, spaghetti, or rice noodles)
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 zucchini or small carrot, julienned
- â…“ cup roasted peanuts or cashews
- 2 green onions, sliced
- 4 dried red chilies (optional)
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder or 1 fresh clove garlic, minced
- ½ teaspoon ginger powder or fresh grated ginger
- ¼–½ teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the noodles: Prepare noodles according to package instructions. Drain them well, rinse under cold water to prevent sticking, and set aside while you prepare the rest.
- Coat and cook the chicken: Toss the bite-sized chicken pieces with cornstarch to coat evenly. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 to 7 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry the vegetables: In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced red bell pepper, julienned zucchini or carrot, and dried red chilies if using. Stir-fry for about 2 to 3 minutes until the vegetables are just tender but still crisp.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes. Pour the sauce mixture over the chicken and vegetables. Stir well and simmer for 2 to 3 minutes until the sauce thickens and coats everything evenly.
- Toss with noodles and finish: Add the cooked noodles to the skillet. Toss thoroughly to combine so the noodles are evenly coated with the sauce and mixed with the chicken and vegetables. Stir in the roasted peanuts or cashews and sliced green onions just before serving. Serve hot.
Notes
- For extra heat, increase the amount of crushed red pepper flakes or add more dried red chilies.
- To make this vegetarian, substitute firm tofu for the chicken and use vegetarian oyster sauce or soy sauce only.
- Leftovers store well in an airtight container in the fridge and reheat easily for a quick lunch or dinner the next day.
