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
Scale
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.
