Kung Pao Chicken Noodle Stir Fry

There’s something undeniably comforting about a hearty plate of Kung Pao Chicken Noodle Stir Fry. It takes me back to the evenings spent in my kitchen, the aromas of sizzling chicken and vibrant vegetables wafting through the air, inviting everyone to gather around the table. This dish is not just a meal; it’s a celebration of flavors that dance together in harmony. When I first experimented with this recipe, I had a craving for that spicy, savory kick that only Kung Pao Chicken could provide. I wanted to elevate it with noodles, creating a one-pot wonder that would satisfy my hunger and tantalize my taste buds. Each bite is a delightful mixture of textures and flavors – crunchy peanuts, tender chicken, and the crispness of snow peas.

As I cooked, I remember the excitement bubbling inside me. It was not only about the food but about the memories made and the joy of sharing a meal with loved ones. This dish has a comforting familiarity, yet it offers something new each time I make it. Whether it’s a weeknight dinner or a special occasion, Kung Pao Chicken Noodle Stir Fry brings a smile to my face and warmth to my heart. Let’s dive into why this dish holds a special place in my culinary repertoire.

What You’ll Need for Kung Pao Chicken Noodle Stir Fry

To create a delicious Kung Pao Chicken Noodle Stir Fry, you’ll need a variety of fresh ingredients that work harmoniously together. This dish celebrates the vibrant flavors of chicken, crunchy vegetables, and the nutty taste of peanuts. Each ingredient plays a vital role in building the taste and texture of the dish, ensuring that every bite is full of excitement.

• 2 large chicken breasts, cut into bite-size pieces
• 1 pound vermicelli or thin spaghetti
• 2 tablespoons cornstarch
• 1/2 cup rice vinegar
• 1/2 cup reduced sodium soy sauce
• 1/4 cup sugar
• 1/4 teaspoon pepper
• Sesame oil to taste
• 5 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2-4 teaspoons red pepper flakes or 8-12 dried red chilies, deseeded and cut in halves
• 1 (18 oz.) can sliced water chestnuts, drained
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 cups snow peas, ends trimmed and cut in half
• 5 stalks green onion, chopped
• Salt and pepper to taste
• 1 cup peanuts

How to Make Kung Pao Chicken Noodle Stir Fry

Cooking Kung Pao Chicken Noodle Stir Fry is an adventure in flavors. Once you gather your ingredients, the process becomes a delightful journey. Follow these simple steps and watch as the ingredients transform into a mouthwatering dish that will impress everyone at the table.

1. Start by preparing your marinade. In a medium bowl, whisk together the rice vinegar, reduced sodium soy sauce, cornstarch, and sugar. This mixture will serve as the base flavor for the chicken. Add about ¼ cup of this marinade to a large freezer bag with your bite-sized chicken pieces. Seal the bag and give it a gentle shake to coat the chicken evenly. Store the remaining marinade in the refrigerator for later use.

2. Let the chicken marinate in the refrigerator for at least thirty minutes, but if you have time, allow it to soak overnight for enhanced flavor.

3. Meanwhile, bring a large pot of generously salted water to a boil. Cook the vermicelli or thin spaghetti until al dente according to package directions. Drain the pasta and set it aside.

4. In a large wok or skillet, heat a tablespoon of sesame oil over high heat until it shimmers. Once hot, add the marinated chicken to the skillet, letting any excess marinade drip off. Sauté the chicken for about three to five minutes, or until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

5. Lower the heat to medium and add another tablespoon of sesame oil to the skillet. Toss in the red pepper flakes (or dried chilies), minced garlic, and freshly grated ginger. Sauté this mixture for about thirty seconds, allowing the flavors to bloom and fill your kitchen with an inviting aroma.

6. Add the chopped water chestnuts, celery, chopped red bell pepper, and trimmed snow peas to the skillet. Sauté these vegetables for roughly one minute until they are vibrant and tender-crisp. The colors should be bright, and the vegetables should retain some of their crunch.

7. Now, return the sautéed chicken to the skillet. Pour in the reserved marinade and bring it to a gentle boil. Let it simmer for about thirty seconds, allowing the sauce to thicken slightly.

8. Stir in the peanuts, chopped green onions, and the cooked vermicelli or spaghetti. Toss everything together until well combined, ensuring that every ingredient is coated in the sauce. Take a moment to taste the stir fry and adjust the seasoning with salt, pepper, or additional red pepper flakes if you prefer more heat.

9. Once everything is heated through and flavors melded, remove the skillet from heat. Serve your Kung Pao Chicken Noodle Stir Fry immediately, garnished with extra green onions if desired.

Customization Ideas

If you’re looking to make your Kung Pao Chicken Noodle Stir Fry even more unique, here are some great customization ideas.

• Add more veggies: Explore using seasonal vegetables like broccoli, carrots, or bell peppers for added nutrition and color.
• Protein alternatives: For a variation, consider swapping the chicken for shrimp or tofu to cater to different dietary preferences.
• Mix up the noodles: Try this dish with other types of noodles like egg noodles or even zoodles for a low-carb option.
• Change the sauce: Experiment with different sauces, such as adding a splash of oyster sauce or hoisin sauce for a deeper flavor.
• Garnish creatively: Fresh herbs like cilantro or basil can add a lovely flavor boost at the end of cooking.
• Make it a meal prep: Store leftovers in individual containers for quick lunches during the week; it reheats well!
• Vegan twist: Replace the chicken with mushrooms and use a vegan soy sauce to create a plant-based version of this classic dish.

Perfect Pairings for Kung Pao Chicken Noodle Stir Fry

Serving Kung Pao Chicken Noodle Stir Fry is all about enhancing its delicious flavors with the right accompaniments. Here are some perfect pairings to consider:

• Steamed rice: Serve it over a bed of fluffy steamed white or brown rice to soak up the wonderful sauce.
• Spring rolls: Crunchy vegetable spring rolls make a delightful starter that complements the stir fry perfectly.
• Asian salad: Pair it with a refreshing Asian-style salad featuring sesame dressing to balance the spicy flavors.
• Cold drinks: A chilled green tea or a fruity Asian-inspired cocktail can enhance the dining experience.
• Family gatherings: This dish is great for family dinners or potlucks – everyone loves a hearty stir fry!
• Leftover magic: This stir fry keeps well in the fridge for a few days; simply reheat and enjoy any day of the week!
• Seasonal flair: In summer, add fresh herbs like mint or basil for a bright, seasonal touch.

FAQ

Conclusion

In conclusion, Kung Pao Chicken Noodle Stir Fry is a flavorful dish that stands out for its vibrant ingredients and delicious taste. It’s a perfect option for any night of the week, ensuring that everyone at the table is satisfied. I encourage you to give this recipe a try; it might just become a beloved favorite in your home!

Kung Pao Chicken Noodle Stir Fry

The ultimate comfort food, Kung Pao Chicken Noodle Stir Fry brings together tender chicken, crispy peanuts, and colorful veggies in a spicy, savory sauce. Perfect for a quick weeknight dinner, this dish will have everyone asking for seconds!

Print Recipe Pin Recipe

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 490 kcal

Equipment

• Baking Sheet
• Grater
• Skillet
• Whisk
• Large Pot
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 2 large chicken breasts cut into bite-size pieces
• 1 pound vermicelli or thin spaghetti
• 2 tablespoons cornstarch
• 1/2 cup rice vinegar
• 1/2 cup reduced sodium soy sauce
• 1/4 cup sugar
• 1/4 teaspoon pepper
• to taste sesame oil
• 5 cloves garlic minced
• 1 tablespoon freshly grated ginger
• 2-4 teaspoons red pepper flakes or dried red chilies deseeded and cut into halves
• 1 can (18 oz.) sliced water chestnuts drained
• 2 stalks celery chopped
• 1 count red bell pepper chopped
• 2 cups snow peas ends trimmed and cut in half
• 5 stalks green onion chopped
• to taste salt and pepper
• 1 cup peanuts

Instructions

 

• In a medium bowl, whisk together marinade/sauce ingredients. Add ¼ cup of the marinade/sauce to a large freezer bag with chicken. Store the remaining sauce separately in the refrigerator while you marinate the chicken for 30 minutes up to overnight (the longer the better).
• Cook pasta al dente in generously salted water. Set aside.
• Meanwhile, in a large wok or skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
• Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over high heat. Once hot and sizzling, add chicken (letting extra marinade drip off) and cook approximately 3-5 minutes, or until completely cooked through. Remove to a plate.
• Turn heat down to medium and heat an additional 1 tablespoon oil. Add red pepper flakes (or chilies), garlic and ginger and sauté for 30 seconds. Add water chestnuts, celery, red bell pepper, and snow peas and sauté 1 minute. Add chicken and reserved sauce to skillet and bring to a boil. Simmer until sauce thickens, approximately 30 seconds.
• Stir in peanuts, green onions and noodles. Taste and add desired salt, pepper, and/or red pepper flakes. You can even add sugar if you like your stir fry sweeter.

Notes

• Tip 1: I recommend using red pepper flakes because they more evenly distribute the heat instead of having "pockets" of heat if you use the chili peppers.

Keyword Asian cuisine, Easy Dinner Recipe, Kung Pao Chicken, Noodle Stir Fry

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.