Name: Kung Pao Chicken Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 to 2 tablespoons Olive oil; 1 tablespoon Toasted sesame oil; 1 pound Boneless skinless chicken thighs (diced into bite-sized pieces.); 1 teaspoon Salt (or to taste); 1 teaspoon Freshly ground black pepper (or to taste); 12 ounces Noodles (cooked according to package directions, drained and set aside.); ¼ cup Reduced-sodium soy sauce; ¼ cup Hoisin sauce; ¼ cup Rice vinegar; 2 tablespoons Light brown sugar (packed; or to taste.); 1 to 3 tablespoons Chili garlic sauce (or as desired.); ½ to 1 teaspoon Ground ginger (or to taste.); 1 tablespoon Cornstarch (dissolved in 1 tablespoon water (called a slurry)); 2 to 4 tablespoons Chopped salted peanuts (optional.); 1 to 2 green onions Green onions (sliced into thin rounds or on the bias into segments; optional.); 1 teaspoon Sesame seeds (optional and to taste.)

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Whenever I’m craving something both spicy and comforting, I turn to Kung Pao Chicken Noodles. This dish is a delightful fusion of bold flavors and satisfying textures, making it a favorite for busy weeknights or casual gatherings. Imagine tossing tender pieces of chicken with perfectly cooked noodles and a savory sauce that packs a punch—it’s simply irresistible. I remember the first time I made this dish for friends; their delighted reactions turned an ordinary evening into a fiesta of flavor. This recipe not only satisfies my cravings but allows me to enjoy the process of cooking and sharing a wonderful meal with loved ones.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
10 mins

Cook Time:
20 mins

Difficulty:
Easy

Calories:
470 kcal

Protein:
27 g

Diet:
Whole30, Gluten-Free

Fat:
20 g

Tools Used:
Large skillet

Why This Kung Pao Chicken Noodles Hits Different

Flavor Explosion

The combination of soy sauce, hoisin sauce, and chili garlic sauce creates a sauce that is nothing short of a flavor explosion! It’s sweet, savory, and a bit spicy, hitting all the right notes on your palate. You can adjust the heat level to suit your preference, making it versatile for all diners.

Quick and Easy

With just a few simple steps, cooking Kung Pao Chicken Noodles becomes a breezy affair. You won’t spend hours in the kitchen; instead, you’ll whip up this delicious dish in no time. This is especially helpful when you’re juggling a busy schedule yet want something homemade and wholesome.

Customizable Ingredients

One of my favorite things about this recipe is its adaptability. If you’re not a fan of certain ingredients, feel free to swap them out. You can easily add your favorite vegetables, like bell peppers or broccoli, to enhance the dish. This flexibility makes it not only a go-to meal but also allows for creativity in the kitchen!

Impressive Presentation

A bowl of Kung Pao Chicken Noodles looks stunning on the dining table. The colorful array of green onions, chopped peanuts, and sesame seeds not only adds to the dish’s flavor but also elevates its visual appeal. Your family or guests will be impressed by your culinary skills.

Perfect for Meal Prep

This dish is a fantastic option for meal prep. You can easily make a batch at the beginning of the week, and it’ll stay fresh in the fridge for days. With this recipe, you can enjoy quick lunches or dinners that don’t skimp on flavor.

Family-Friendly

Kids and adults alike will love this dish! The mix of flavors and textures is appealing to all ages, making it a superb choice for family dinners. It’s a great way to introduce young ones to a bit of spice without overwhelming them.

What to Buy for Kung Pao Chicken Noodles

When it comes to making Kung Pao Chicken Noodles, the selection of ingredients is crucial. Each component plays a pivotal role in creating a harmonious blend of flavors. The key players in this dish are the chicken, noodles, and the rich sauce that ties everything together. Using high-quality ingredients ensures that each bite is bursting with deliciousness.

Olive oil: 1 to 2 tablespoons for sautéing.
Toasted sesame oil: 1 tablespoon to enhance flavor.
Boneless skinless chicken thighs: 1 pound, diced into bite-sized pieces; succulent and tender.
Salt: 1 teaspoon or to taste for seasoning.
Freshly ground black pepper: 1 teaspoon to add warmth.
Noodles: 12 ounces, cooked according to package directions for the ideal texture.
Reduced-sodium soy sauce: ¼ cup adds umami depth.
Hoisin sauce: ¼ cup for sweetness and complexity.
Rice vinegar: ¼ cup for a tangy punch.
Light brown sugar: 2 tablespoons, packed, to balance the flavors.
Chili garlic sauce: 1 to 3 tablespoons, depending on your heat preference.
Ground ginger: ½ to 1 teaspoon, adds aromatic warmth.
Cornstarch: 1 tablespoon, dissolved in water to thicken the sauce.
Red chile peppers: optional, for those who like it hot.
Chopped salted peanuts: 2 to 4 tablespoons, for crunch and garnish.
Green onions: 1 to 2, sliced, for freshness.
Sesame seeds: 1 teaspoon, for a finishing touch.

Step by Step Instructions for Kung Pao Chicken Noodles

Now that you have your ingredients ready, let’s dive into the cooking process for Kung Pao Chicken Noodles. It’s a straightforward journey filled with delightful aromas and flavors. Follow each step closely to ensure the best results!

Start by heating a very large skillet over medium-high heat. Add the olive oil and toasted sesame oil. When shimmering, introduce the chicken pieces, seasoning them with salt and pepper. Sauté for about 5 to 7 minutes, stirring frequently until the chicken is thoroughly cooked and no longer pink. You’re looking for a light golden color on the outside. Once cooked, turn off the heat and set the skillet aside.
While the chicken cooks, bring a pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain the noodles and set aside. Be careful not to overcook them; they should retain a bit of firmness, as they will continue to cook in the sauce.
Next, it’s time to prepare the sauce. In a medium high-sided pot, combine the soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, sesame oil, ground ginger, and the cornstarch slurry. Whisk everything together until well mixed. Place over medium-high heat and bring to a boil. Allow it to boil for about 1 to 2 minutes while whisking continuously. This will cause the sauce to thicken slightly, which is just what you want.
Once the sauce has thickened, it’s time to combine everything. Return to your large skillet with the cooked chicken. Add the drained noodles on top of the chicken. Pour the hot sauce evenly over the noodles and chicken. Toss everything together gently until every piece is coated in the delicious sauce. A good technique is to lift and turn the mixture rather than stirring, to ensure everything mixes without breaking the noodles.
Now, it’s time to taste your creation. Check for seasoning and adjust if necessary. If it lacks flavor, you might consider adding a bit more soy sauce for saltiness or more chili garlic sauce for spice. Remember, this is all about personal preference, so make it your own!
Finally, garnish your Kung Pao Chicken Noodles with optional toppings like chopped peanuts, green onions, and sesame seeds. This adds a lovely crunch and additional flavor. Serve immediately to enjoy the vibrant colors and enticing aromas.

Things Worth Knowing

Watch the heat: Cooking the chicken over medium-high heat ensures it cooks evenly without becoming tough.
Cooking noodles: Be careful with your noodles; they can easily become mushy if overcooked. Aim for al dente!
Taste as you go: Don’t hesitate to adjust flavors throughout cooking. It’s your dish!
Garnishing: Garnishes not only enhance taste but also make your dish visually appealing.

Helpful Notes about Kung Pao Chicken Noodles

When making Kung Pao Chicken Noodles, a few tips can enhance your experience and the dish itself. Here are some key points to keep in mind as you prepare this delicious meal.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. If you notice them drying out, add a small splash of water when reheating.
Freezing: You can freeze the dish for up to 3 months. Thaw it in the fridge overnight before reheating.
Pairing: Consider serving this dish with a side of steamed vegetables or a simple salad to balance the richness.
Adjusting spice: If you’re sensitive to spice, start with less chili garlic sauce and adjust to your liking.
Adding crunch: For added texture, experiment with various nuts or seeds as a garnish.
Meal prep: This dish is fantastic for meal prep. Prepare a batch and enjoy it throughout the week.

What to Pair With Kung Pao Chicken Noodles

When it comes to serving Kung Pao Chicken Noodles, the possibilities are endless. Here are some wonderful pairing suggestions:

Steamed vegetables: Pair your dish with a medley of steamed broccoli, carrots, and snap peas for a colorful and healthy side.
Asian-inspired salad: A fresh salad with sesame dressing complements the flavors beautifully.
Spring rolls: Serve with crispy spring rolls for an extra layer of texture and flavor.
Rice: For a heartier meal, consider serving it alongside rice if you want to soak up the sauce.
Occasions: This dish is perfect for casual family dinners, potlucks, or even special occasions when you want to impress your guests.
Storage tips: If you have leftovers, store them in an airtight container. They’ll keep well and taste great reheated!

FAQ

Yes, you can absolutely substitute boneless skinless chicken breasts for thighs in this Kung Pao Chicken Noodles recipe. Both options will work well, but keep in mind that chicken thighs tend to be juicier and more flavorful. If you choose to use breasts, just be careful not to overcook them, as they can become dry if cooked too long. Regardless of which you choose, the dish will still be delicious!

For Kung Pao Chicken Noodles, you can use a variety of noodles based on your preference. The recipe suggests using knife-cut Chinese noodles, but you can easily replace them with spaghetti, linguine, udon, ramen, or even brown rice noodles. The key is to ensure that the noodles are cooked to al dente, so they hold up well in the dish. Feel free to experiment with different kinds to find your favorite!

The spice level in Kung Pao Chicken Noodles can be adjusted to suit your taste. The recipe calls for chili garlic sauce, which adds heat, but you have control over how much you include. Start with a smaller amount if you’re sensitive to spice and add more gradually until you find the right balance for you. This makes it a versatile dish that can cater to both those who enjoy heat and those who prefer milder flavors.

Absolutely! Adding vegetables to Kung Pao Chicken Noodles is a great idea for extra nutrition and flavor. You can include bell peppers, carrots, or snap peas, for example. Just chop them into bite-sized pieces and add them to the skillet when cooking the chicken. They’ll cook quickly and provide a wonderful crunch and color to the dish!

Conclusion

In conclusion, Kung Pao Chicken Noodles is a vibrant and flavorful dish that stands out for its perfect balance of heat and sweetness. It’s not just a meal; it’s an experience that brings joy to the table. I encourage you to try making this recipe at home—you’ll love how easy it is to prepare and how delicious it tastes! Share it with friends and family to create moments filled with laughter and good food.

Kung Pao Chicken Noodles

The ultimate comfort food, Kung Pao Chicken Noodles brings together savory flavors and a delightful crunch. Easy to prepare, this dish is perfect for a quick weeknight dinner. You’ll love how the tender chicken and noodles are coated in a rich, spicy sauce. Make it tonight for a meal everyone will enjoy!

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 470 kcal

Equipment

Large Skillet

Ingredients

1 to 2 tablespoons Olive oil
1 tablespoon Toasted sesame oil
1 pound Boneless skinless chicken thighs diced into bite-sized pieces.
1 teaspoon Salt or to taste
1 teaspoon Freshly ground black pepper or to taste
12 ounces Noodles cooked according to package directions, drained and set aside.
¼ cup Reduced-sodium soy sauce
¼ cup Hoisin sauce
¼ cup Rice vinegar
2 tablespoons Light brown sugar packed; or to taste.
1 to 3 tablespoons Chili garlic sauce or as desired.
½ to 1 teaspoon Ground ginger or to taste.
1 tablespoon Cornstarch dissolved in 1 tablespoon water (called a slurry)
2 to 4 tablespoons Chopped salted peanuts optional.
1 to 2 green onions Green onions sliced into thin rounds or on the bias into segments; optional.
1 teaspoon Sesame seeds optional and to taste.

Instructions

Start by heating a very large skillet over medium-high heat. Add the olive oil and toasted sesame oil. When shimmering, introduce the chicken pieces, seasoning them with salt and pepper. Sauté for about 5 to 7 minutes, stirring frequently until the chicken is thoroughly cooked and no longer pink. You’re looking for a light golden color on the outside. Once cooked, turn off the heat and set the skillet aside.
While the chicken cooks, bring a pot of salted water to a boil. Add the noodles and cook according to package directions until al dente. Drain the noodles and set aside. Be careful not to overcook them; they should retain a bit of firmness, as they will continue to cook in the sauce.
Next, it’s time to prepare the sauce. In a medium high-sided pot, combine the soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, sesame oil, ground ginger, and the cornstarch slurry. Whisk everything together until well mixed. Place over medium-high heat and bring to a boil. Allow it to boil for about 1 to 2 minutes while whisking continuously. This will cause the sauce to thicken slightly, which is just what you want.
Once the sauce has thickened, it’s time to combine everything. Return to your large skillet with the cooked chicken. Add the drained noodles on top of the chicken. Pour the hot sauce evenly over the noodles and chicken. Toss everything together gently until every piece is coated in the delicious sauce. A good technique is to lift and turn the mixture rather than stirring, to ensure everything mixes without breaking the noodles.
Now, it’s time to taste your creation. Check for seasoning and adjust if necessary. If it lacks flavor, you might consider adding a bit more soy sauce for saltiness or more chili garlic sauce for spice. Remember, this is all about personal preference, so make it your own!
Finally, garnish your Kung Pao Chicken Noodles with optional toppings like chopped peanuts, green onions, and sesame seeds. This adds a lovely crunch and additional flavor. Serve immediately to enjoy the vibrant colors and enticing aromas.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. If you notice them drying out, add a small splash of water when reheating.
Freezing: You can freeze the dish for up to 3 months. Thaw it in the fridge overnight before reheating.
Pairing: Consider serving this dish with a side of steamed vegetables or a simple salad to balance the richness.
Adjusting spice: If you’re sensitive to spice, start with less chili garlic sauce and adjust to your liking.
Adding crunch: For added texture, experiment with various nuts or seeds as a garnish.
Meal prep: This dish is fantastic for meal prep. Prepare a batch and enjoy it throughout the week.