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Kung Pao Chicken Noodles is a delightful fusion of two beloved culinary staples, merging the spicy, savory flavors of the classic Kung Pao Chicken with the comforting texture of egg noodles. This dish brings a taste of Asia right to your kitchen, inviting you to explore the rich culinary traditions that have made it a favorite across the globe. With its vibrant colors and a symphony of flavors, Kung Pao Chicken Noodles not only satisfies your taste buds but also offers a nourishing meal loaded with healthy ingredients.
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Kung Pao Chicken Noodles

Discover the vibrant flavors of Asia right in your kitchen with this easy Kung Pao Chicken Noodles recipe! This delightful dish combines tender chicken, chewy egg noodles, and a medley of fresh vegetables, all tossed in a spicy-sweet sauce. Perfect for a wholesome meal, it's packed with nutrients and bursting with excitement. Try making it tonight and elevate your cooking game! #KungPaoChicken #Noodles #AsianCuisine #HomeCooking #DeliciousEats #Foodie #Recipe #HealthyMeals

Ingredients

8 oz egg noodles

1 lb boneless, skinless chicken thighs, diced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon cornstarch

3 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 cup snap peas, trimmed

3 green onions, chopped

4 cloves garlic, minced

1 inch ginger, grated

1/2 cup roasted peanuts

2 tablespoons Sichuan peppercorns (optional)

1 teaspoon red pepper flakes (adjust to taste)

Salt and black pepper to taste

Fresh cilantro for garnish (optional)

Instructions

Marinate the Chicken: In a bowl, combine the diced chicken thighs, soy sauce, rice vinegar, hoisin sauce, and cornstarch. Mix well to coat the chicken evenly and let it marinate for about 15-20 minutes.

    Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

      Stir-fry the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic, grated ginger, Sichuan peppercorns, and red pepper flakes. Sauté for about 30 seconds until fragrant. Then, add the diced red and green bell peppers and snap peas. Stir-fry for about 3-4 minutes until the vegetables are vivid and slightly tender.

          Combine: Return the cooked chicken to the skillet and add the cooked noodles. Toss everything together gently. Adjust the seasoning with salt and black pepper as needed.

            Finish and Serve: Stir in the chopped green onions and roasted peanuts. Cook for an additional 1-2 minutes until everything is heated through. Garnish with fresh cilantro if desired. Serve hot.

              Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4