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Kung Pao Chicken Noodles is a beloved dish that perfectly encapsulates the essence of Chinese cuisine—vibrant flavors, fresh ingredients, and a delightful fusion of textures. This dish is not only a staple in Chinese households but has also gained popularity across the globe, making it a favorite among both home cooks and culinary enthusiasts. The combination of tender chicken, crunchy vegetables, and nutty toppings creates an irresistible stir-fry that is both satisfying and nourishing.

Kung Pao Chicken Noodles

Indulge in this delicious Kung Pao Chicken Noodles recipe that beautifully combines tender chicken, colorful vegetables, and egg noodles in a savory sauce. With hints of garlic, ginger, and a little kick from dried chilies, it's perfect for spice lovers. Tossed with roasted peanuts for crunch and garnished with sesame seeds, this one-skillet meal is both quick to prepare and loaded with flavor. Perfect for weeknight dinners!
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Ingredients
  

200g egg noodles

300g boneless chicken breast, diced

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

2 tablespoons cornstarch

3 tablespoons vegetable oil (divided)

3-4 dried red chilies (adjust to spice preference)

3 cloves garlic, minced

1 inch piece ginger, minced

1 bell pepper (red or green), diced

1 carrot, julienned

4 green onions, chopped (whites and greens separated)

100g roasted peanuts or cashews

Salt and pepper to taste

Sesame seeds (for garnish)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Marinate the Chicken: In a bowl, combine the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt and pepper. Mix well and let it marinate for at least 15 minutes.

      Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce, hoisin sauce, rice vinegar, and the remaining cornstarch to form a smooth sauce. Set aside.

        Stir-fry the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken. Stir-fry for about 5-7 minutes until the chicken is cooked through and golden. Remove from the pan and set aside.

          Cook the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the dried red chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant. Then add the bell pepper, carrot, and the white parts of the green onions. Cook for another 2-3 minutes until the vegetables are slightly softened.

            Combine Everything: Return the cooked chicken to the skillet and add the cooked noodles. Pour the sauce over the mixture and toss everything together until evenly coated. Stir in the roasted peanuts or cashews, and add salt and pepper to taste. Cook for an additional minute to heat through.

              Serve: Remove from heat and garnish with the green parts of the green onions and a sprinkle of sesame seeds. Serve hot.

                Prep Time, Total Time, Servings

                  15 minutes | 30 minutes | 4 servings