Kung Pao Chicken Noodles
Skip the takeout, these Kung Pao Chicken Noodles are spicy, saucy, and loaded with flavor! Tender chicken, chewy noodles, crunchy peanuts, and a kick of heat all come together in one quick and easy dish that’s perfect for weeknight dinners.
Reasons to Put This Recipe on Repeat
Custom Heat: Easily adjust the spice level, go big with extra chilies or keep it mild for the whole family.
Pantry-Friendly: Made with simple ingredients you probably already have on hand.
Texture Heaven: A perfect balance of chewy noodles, tender chicken, and crunchy peanuts in every bite.
Better Leftovers: Tastes just as good (if not better) the next day. Hello, easy lunch!
Ingredients for Kung Pao Noodles
Dried Chili Peppers: These are optional, but are traditional in Kung Pao dishes! Also known as Arbol peppers. You can use more or less, depending on your desired spice level.
Chili Garlic Sauce: You can find this in the Asian section of the grocery store. I used the brand Huy Fong.
Peanuts: Peanuts are traditionally in Kung Pao recipes, but feel free to use cashews if you prefer!
Throw in Veggies: Add chopped bell peppers and zucchini with the garlic and dried chili peppers to cook and soften them a bit.
How to Make Kung Pao Chicken Noodles
No fancy techniques required, just quick cooking and big flavor. Follow these easy steps to whip up a bold and delicious dinner:
Boil the Noodles: Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
Make the Sauce: In a small bowl, whisk together the soy sauce, vinegar, brown sugar, garlic chili sauce, and cornstarch, then set the sauce aside.
Cook the Chicken: Heat a large skillet or wok over medium-high heat, then add the sesame oil and cubed chicken. Cook for 5-7 minutes until the chicken is no longer pink.
Add Garlic and Dried Peppers: Add the minced garlic and dried chili peppers, then cook for 2 minutes to soften the peppers.
Pour in the Sauce: Pour the sauce over the garlic and peppers. Stir to combine. Heat until the sauce thickens, about 1 minute.
Combine and Serve: Add the cooked noodles and peanuts to the sauce, then toss to coat the noodles. Garnish Kung Pao chicken noodles with chopped green onion and red pepper flakes. Serve and enjoy!
Kung Pao Chicken Noodles
Ingredients
Noodles and Chicken
10 ounces spaghetti or linguini noodles1 tablespoon sesame oil1 pound cubed boneless skinless chicken breast 1-inch cubes2 cloves minced garlic 6-8 dried chili peppers
Kung Pao Sauce
½ cup soy sauce⅓ cup chinkiang vinegar or rice vinegar¼ cup brown sugar1 tablespoon chili garlic sauce (Huy Fong)1 tablespoon cornstarch⅓ cup whole peanuts roasted, unsaltedchopped green onion and red pepper flakes for garnish
Instructions
Notes
In the Refrigerator: These Kung Pao noodles will stay good in your fridge for about 3-4 days in an airtight container.
To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.
Nutrition
More Asian Recipes
This Kung Poa chicken noodle recipe is just the start! Take your taste buds on a tour with these other delicious Asian-inspired meals.