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!
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.