Kung Pao Chicken Noodles Recipe is a flavorful and hearty dish that combines the bold, spicy, and slightly sweet flavors of the iconic Kung Pao sauce with the comforting chewiness of noodles. This recipe is perfect for anyone who loves Asian cuisine and craves a satisfying meal packed with tender chicken, vibrant vegetables, and crunchy peanuts. Whether you’re preparing a weeknight dinner or a special meal, this recipe delivers restaurant-quality results every time. Follow the steps below to make this delicious dish in your own kitchen!
Ingredients:
For the Chicken:
- 500g (1 lb) boneless, skinless chicken breast or thighs, diced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon chili paste or chili flakes (adjust to your spice preference)
- 1 tablespoon sugar or honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
The Noodles:
- 300g (10 oz) egg noodles or your preferred stir-fry noodles
- 1 tablespoon sesame oil
The Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, sliced
- 1 cup roasted peanuts or cashews
- 4-5 dried red chilies (optional)
- 2 green onions, sliced for garnish
Preparation:
Step 1: Marinate the Chicken
Begin by placing the chicken pieces in a bowl. Add the soy sauce and cornstarch, mixing thoroughly to coat each piece evenly. Allow the chicken to marinate for at least 15 minutes while you prepare the rest of the ingredients.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook them according to the package instructions. Drain the noodles and toss them with sesame oil to prevent them from sticking together. Set them aside.
Step 3: Prepare the Sauce
Whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, dark soy sauce (if using), chili paste, sugar or honey, sesame oil, cornstarch, and water in a small bowl. Make sure the sauce is well combined and smooth.
Step 4: Stir-Fry the Chicken
Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and slightly golden, about 5-6 minutes. Remove the chicken from the wok and set it aside.
Step 5: Cook the Vegetables
Using the same wok, add another tablespoon of vegetable oil. Sauté the garlic and ginger until fragrant, about 30 seconds. Add the bell peppers, zucchini, and dried red chilies (if using) to the wok. Stir-fry the vegetables for 3-4 minutes, keeping them slightly crisp.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the wok and pour in the prepared sauce. Stir everything together, ensuring the chicken and vegetables are well coated. Allow the sauce to simmer for 1-2 minutes, thickening slightly as it cooks.
Step 7: Add the Noodles
Gently toss the cooked noodles into the wok, combining them with the chicken and vegetables. Mix until the noodles are evenly coated with the sauce.
Step 8: Garnish and Serve
Top the dish with roasted peanuts or cashews for added crunch. Garnish with sliced green onions for a fresh touch, and serve immediately.
Variations:
- Swap Proteins: Use shrimp, beef, or tofu instead of chicken to change up the dish.
- Vegetarian Option: Skip the chicken and add more vegetables like mushrooms, broccoli, or snow peas.
- Adjust Spice Levels: Add more or fewer dried chilies or chili paste based on your spice preference.
- Gluten-Free Alternative: Opt for gluten-free noodles and replace soy sauce with tamari or coconut aminos.
Cooking Notes:
- Prepare all ingredients beforehand, as stir-frying happens quickly and requires constant attention.
- Toast the peanuts or cashews beforehand for enhanced flavor.
- Use a high-quality wok or skillet to achieve an even, high heat for stir-frying.
Serving Suggestions:
- Serve Kung Pao Chicken Noodles hot, garnished with extra peanuts for texture.
- Pair with a simple side like steamed edamame or Asian-style cucumber salad.
- Complement the meal with a refreshing drink, such as iced jasmine tea or sparkling water with lime.
Tips:
- Cut the chicken and vegetables into uniform sizes for even cooking.
- Use fresh garlic and ginger for maximum flavor.
- If the sauce thickens too much, add a splash of water or chicken broth to loosen it.
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Nutritional Information (Per Serving):
- Calories: 450-500
- Protein: 30g
- Sodium: 850mg
- Carbohydrates: 50g
- Fat: 15g
FAQs:
Can I prepare this dish in advance?
Yes, the chicken and sauce can be prepared ahead of time. Store them separately in airtight containers and reheat before mixing with freshly cooked noodles.
Which noodles are best for this recipe?
Egg noodles or lo mein are great choices, but you can also use udon, rice noodles, or even spaghetti in a pinch.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Can I freeze Kung Pao Chicken Noodles Recipe?
You can freeze the chicken and sauce mixture separately. Reheat and mix with freshly cooked noodles for the best texture.
Conclusion
Kung Pao Chicken Noodles Recipe is a delectable dish that seamlessly combines the rich flavors of spicy, sweet, and savory into one hearty meal. With tender chicken, colorful vegetables, and perfectly sauced noodles, this recipe is bound to become a favorite at your dinner table. By following the detailed steps and experimenting with the suggested variations, you can tailor this dish to your preferences. Enjoy the satisfaction of creating a restaurant-quality meal at home, and share it with family and friends. Happy cooking!
PrintKung Pao Chicken Noodles
- Total Time: 35 minutes
Ingredients
Ingredients:
For the Chicken:
- 500g (1 lb) boneless, skinless chicken breast or thighs, diced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon chili paste or chili flakes (adjust to your spice preference)
- 1 tablespoon sugar or honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
The Noodles:
- 300g (10 oz) egg noodles or your preferred stir-fry noodles
- 1 tablespoon sesame oil
The Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium zucchini, sliced
- 1 cup roasted peanuts or cashews
- 4–5 dried red chilies (optional)
- 2 green onions, sliced for garnish
Instructions
Preparation:
Step 1: Marinate the Chicken
Begin by placing the chicken pieces in a bowl. Add the soy sauce and cornstarch, mixing thoroughly to coat each piece evenly. Allow the chicken to marinate for at least 15 minutes while you prepare the rest of the ingredients.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil. Once boiling, add the noodles and cook them according to the package instructions. Drain the noodles and toss them with sesame oil to prevent them from sticking together. Set them aside.
Step 3: Prepare the Sauce
Whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, dark soy sauce (if using), chili paste, sugar or honey, sesame oil, cornstarch, and water in a small bowl. Make sure the sauce is well combined and smooth.
Step 4: Stir-Fry the Chicken
Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and slightly golden, about 5-6 minutes. Remove the chicken from the wok and set it aside.
Step 5: Cook the Vegetables
Using the same wok, add another tablespoon of vegetable oil. Sauté the garlic and ginger until fragrant, about 30 seconds. Add the bell peppers, zucchini, and dried red chilies (if using) to the wok. Stir-fry the vegetables for 3-4 minutes, keeping them slightly crisp.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the wok and pour in the prepared sauce. Stir everything together, ensuring the chicken and vegetables are well coated. Allow the sauce to simmer for 1-2 minutes, thickening slightly as it cooks.
Step 7: Add the Noodles
Gently toss the cooked noodles into the wok, combining them with the chicken and vegetables. Mix until the noodles are evenly coated with the sauce.
Step 8: Garnish and Serve
Top the dish with roasted peanuts or cashews for added crunch. Garnish with sliced green onions for a fresh touch, and serve immediately.
Notes
Cooking Notes:
- Prepare all ingredients beforehand, as stir-frying happens quickly and requires constant attention.
- Toast the peanuts or cashews beforehand for enhanced flavor.
- Use a high-quality wok or skillet to achieve an even, high heat for stir-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500
- Sodium: 850mg
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g