Kung Pao Chicken Noodles (SO EASY!)

Let’s combine the BEST of both worlds and make Kung Pao Chicken Noodles.

Kung Pao Chicken Noodles is a dish that’s basically a flavour-packed party in a bowl. Picture this: tender chicken and crunchy peanuts cozied up with slurp-worthly noodles, dancing in a perfectly sweet and spicy sauce.

It’s like your taste buds are doing a happy little jig! You can customize and add in more vegetables or swap out the vegetables, and the choices are endless. 

Kung Pao Chicken, a beloved dish originating from China’s Sichuan province, is a tantalizing stir-fry that packs a punch of flavors.

It is one of my go-to dishes whenever I order Chinese Takeout. I had leftover noodles one day, and I figured, why not combine the best of both worlds? After trying them together, I knew I had to recreate an easy weeknight dinner recipe for you to make at home! 

Let’s Talk Ingredients for Kung Pao Chicken Noodles. 

Alright, so here’s the scoop on what you need for this flavor extravaganza:

• Chicken: Go for boneless chicken thighs for that juicy, tender bite.
• Fragrant: Ginger, garlic, Sichuan peppercorn, and, of course, dry red chili —they’re the flavor MVPs.
• Veggies: You can add in any vegetables of your choice, such as Bell pepper scallions, and if you’re feeling adventurous, toss in some snap peas or broccoli for that extra crunch.
• Noodles: Take your pick— I am using Hand Cut Noodles today from Kai Dong, my personal favorite noodles for sure!
• Sauce Magic: Soy sauce, rice wine vinegar, dark soy sauce, a touch of sugar, water, and cornstarch. 
• Topping: roasted crunchy peanuts are a MUST! 

Kai Dong Sun Dried Hand Cut Noodles is a brand created by me

Crafted with love, these thick handmade noodles are set to awaken your taste buds from the very first bite. Wonderfully chewy when cooked al dente, they are the perfect sponge to soak up all the delicious sauces you love!

• Made with the traditional method of sun-drying to preserve maximum freshness  ☀️
• Individually packaged noodle blocks = no more shattered noodles!
• Great for stir-fry noodles, soupy noodles, or even cold noodles
• All natural ingredients with no preservatives & vegan-friendly

The beauty of Kung Pao Chicken Noodles? It’s totally customizable!

Want it spicier? Go heavy on the chili paste. Feeling veggie-powered? Swap the chicken for tofu or load up on colorful veggies.

Feel free to play around with the recipe and make it your own. After all, the best meals are the ones cooked with a pinch of creativity and a whole lot of love. 

Do you want more NOODLE recipes? Here are some of my go-to recipes that you will LOVE! 

• 10-Minute Spicy Noodle
• Scallion Oil Noodles (Easy & Vegetarian)
• Instant Pot Taiwanese Beef Noodle Soup
• Authentic Dandan Noodle (20 Minutes!)

Ingredients 

• 6 Chicken Thighs, boneless skin on, cut into bite-size pieces 
• 4 packs of Hand Cut Noodles
• 2 tablespoon ginger, julienne 
• 1 tablespoon garlic, minced 
• 2 green onion, chopped 
• 1 tsp Sichuan peppercorn 
• ¼ cup dry red chili 

Chicken Marinade

• 1.5 tablespoon soy sauce
• 1.5 tablespoons oyster sauce
• 1 tsp black pepper 
• 2 tablespoons cornstarch 

Sauce

• 4 tablespoons soy sauce 
• 2 tablespoon black vinegar
• 1 tablespoon dark soy sauce 
• 2 tablespoon sugar 
• ½ cup water 
• 1 tsp cornstarch 

Toppings

• Crushed roasted peanuts 

1. Marinate the chicken with 1.5 tablespoon soy sauce, 1.5 tablespoon oyster sauce, 1 tsp black pepper, and 2 tablespoon corn starch for 10 minutes. 
2. In the meantime, mix soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch. Mix well, making sure the corn starch isn’t settled at the bottom. 
3. Bring a pot of water to boil, and cook noodles for 4-5 minutes or until al-dente. Drain and set aside. You can drizzle 1 tsp of oil and toss the noodle to prevent the noodles from sticking together. 
4. In a pan, drizzle in oil and add in the chicken. Pan-fry for 8-9 minutes or until chicken is brown. 
5. In the same pan, add ginger, Sichuan peppercorn, dry red chili, white parts of the green onion, and garlic. Saute for 2-3 minutes or until fragrant. 
6. Next, add noodles, chicken, and drizzle to the sauce. Saute on high heat for 2-3 minutes or until noodles soak up all the sauce. 
7. Finish off with roasted peanuts and green onion, and enjoy! 

Kung Pao Chicken Noodles

By Tiffy Cooks

5 from 1 vote

Kung Pao Chicken Noodles is a dish that’s basically a flavour-packed party in a bowl. Picture this: tender chicken and crunchy peanuts cozied up with slurp-worthly noodles, dancing in a perfectly sweet and spicy sauce.

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Prep Time:15 minutes mins

Cook Time:25 minutes mins

Total Time:40 minutes mins

Course: Dinner, Main Course

Cuisine: Asian

Keyword: asian dinner, Asian Recipe Easy, Asian Recipes, chicken, chicken noodle, Chicken Recipe, Chinese Food, dinner Ideas, easy dinner, easy meal, Easy Recipes, Noodle, noodle recipe

Servings: 4 servings

Calories: 558kcal

Ingredients

• 6 Chicken Thigh boneless skin on, cut into bite-size pieces
• 4 packs Hand Cut Noodles
• 2 tablespoon ginger julienne
• 1 tablespoon garlic minced
• 2 green onion chopped
• 1 tsp Sichuan peppercorn
• ¼ cup dry red chili

Chicken Marinade

• 1.5 tablespoon Soy Sauce
• 1.5 tablespoons oyster sauce
• 1 tsp Black Pepper
• 2 tablespoons cornstarch

Sauce

• 4 tablespoons Soy Sauce
• 2 tablespoon Black Vinegar
• 1 tablespoon dark soy sauce
• 2 tablespoon Sugar
• ½ cup water
• 1 tsp cornstarch

Toppings

• Crushed roasted peanuts

Instructions

• Marinate the chicken with 1.5 tablespoon soy sauce, 1.5 tablespoon oyster sauce, 1 tsp black pepper, and 2 tablespoon corn starch for 10 minutes.
• In the meantime, mix soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch. Mix well, making sure the corn starch isn’t settled at the bottom.
• Bring a pot of water to boil, and cook noodles for 4-5 minutes or until al-dente. Drain and set aside. You can drizzle 1 tsp of oil and toss the noodle to prevent the noodles from sticking together.
• In a pan, drizzle in oil and add in the chicken. Pan-fry for 8-9 minutes or until chicken is brown.
• In the same pan, add ginger, Sichuan peppercorn, dry red chili, white parts of the green onion, and garlic. Saute for 2-3 minutes or until fragrant.
• Next, add noodles, chicken, and drizzle to the sauce. Saute on high heat for 2-3 minutes or until noodles soak up all the sauce.
• Finish off with roasted peanuts and green onion, and enjoy!

Video

Nutrition

Calories: 558kcalCarbohydrates: 18gProtein: 39gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 212mgSodium: 2002mgPotassium: 609mgFiber: 1gSugar: 7gVitamin A: 330IUVitamin C: 15mgCalcium: 46mgIron: 3mg