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Kung Pao Chicken Noodles Recipe

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4.3 from 11 reviews

Kung Pao Chicken Noodles is a flavorful and spicy stir-fried dish combining tender chicken breast, chewy noodles, crunchy peanuts, and a savory, slightly sweet sauce with a kick of Sichuan peppercorns and dried chilies. This quick 30-minute recipe brings the classic Kung Pao Chicken flavors into a comforting noodle meal perfect for weeknight dinners.

Ingredients

Chicken Marinade

  • 9 oz boneless chicken breast, sliced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp soy sauce
  • 1 tbsp cornstarch (cornflour)

Sauce

  • 2 tbsp all-purpose soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp white vinegar
  • 1 tbsp brown sugar
  • 1 tsp chicken bouillon powder
  • 1 tsp cornstarch (cornflour)
  • 1/3 cup water

Noodles and Stir-Fry

  • 7 oz noodles
  • 2 tbsp olive oil (divided: 1 tbsp for chicken frying, 1 tbsp for stir-fry)
  • 2 garlic cloves, minced
  • 1 tsp ginger, finely chopped
  • 2 scallions (white part chopped, green part cut into 2-inch sticks)
  • 8–10 dried red chilies
  • 1 tsp Sichuan peppercorns, lightly crushed
  • 1/4 cup roasted peanuts
  • Chopped peanuts (for garnish)
  • Sliced scallion greens (for garnish)

Instructions

  1. Marinate Chicken: In a bowl, combine sliced chicken breast with salt, black pepper, soy sauce, and cornstarch. Mix thoroughly and let it marinate for 10 to 15 minutes to absorb the flavors while you prepare other ingredients.
  2. Cook Noodles: Boil the noodles according to the package instructions until they are just tender (al dente). Drain well and set aside to incorporate into the stir-fry later.
  3. Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: all-purpose soy sauce, dark soy sauce, oyster sauce, sriracha, white vinegar, brown sugar, chicken bouillon powder, cornstarch, and water. Set this mixture aside for use during cooking.
  4. Cook Chicken: Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until the pieces turn golden brown and are cooked through. Remove the chicken from the pan and set it aside.
  5. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Toss in minced garlic, chopped ginger, the white parts of scallions, and dried red chilies. Sauté these aromatics for 2 to 3 minutes until fragrant. Then, add the roasted peanuts and toast for another 2 to 3 minutes until they turn golden and crunchy.
  6. Simmer Sauce and Combine: Lower the heat to medium. Pour in the prepared sauce mixture and simmer until it thickens slightly and begins to bubble. Next, add the cooked noodles and chicken back into the pan. Toss everything well so the noodles and chicken are evenly coated with the flavorful sauce.
  7. Finish with Scallions: Turn off the heat and add the green scallion sticks to the pan. Give everything a gentle final toss to incorporate fresh flavor and texture.
  8. Serve: Plate the Kung Pao Chicken Noodles hot, garnished generously with chopped peanuts and sliced scallion greens for added crunch and freshness.

Notes

  • Dried red chilies can be adjusted in quantity or omitted if you prefer less heat.
  • Sichuan peppercorns provide a signature numbing heat; lightly crushing them releases more flavor.
  • Use fresh scallions for the best texture and flavor contrast.
  • Ensure noodles are cooked al dente to avoid a mushy texture in the final dish.
  • Peanuts can be substituted with cashews or omitted for a nut-free version.

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