Kung Pao Chicken Noodles Recipe

If you’re looking for the kind of dinner that’s loaded with flavor, has a fun noodle twist, and packs just the right punch of heat and crunch, these Kung Pao Chicken Noodles will absolutely hit the spot. Imagine slurpable noodles tossed with juicy chicken, a savory-spicy sauce, and those classic Kung Pao garnishes you love – all in one seriously satisfying bowl!

Ingredients You’ll Need

Let’s talk ingredients! Each one is carefully chosen to deliver bold flavors, perfect textures, and that beautiful colorful finish you expect from Kung Pao Chicken Noodles. Most are pantry staples and the rest are easy to find, making this a fuss-free weeknight favorite!

• Noodles (12 ounces): Use your favorite noodles – rice noodles, udon, spaghetti, or even ramen all work! They’re the base that soaks up every bit of sauce.
• Chicken breast (1 pound): Sliced into bite-sized pieces, chicken breast cooks up tender and juicy. Feel free to swap for thighs if you prefer extra flavor.
• Low sodium tamari or soy sauce (2 tbsp for marinade, ½ cup for sauce): Adds deep savory notes; tamari keeps things gluten-free.
• Honey (1 tbsp): A touch of natural sweetness balances the heat and highlights the sauce’s complexity.
• Chili paste (1 tbsp for chicken, 2 tbsp for sauce): Sambal oelek is perfect, but adjust to taste! Brings the unmistakable spicy-tangy Kung Pao character.
• Toasted sesame oil (1 tbsp for chicken, 1 ½ tbsp for sauce): Fragrant and nutty, this is non-negotiable for real depth and that irresistible aroma.
• Diced green onion (½ cup, mostly white part for base, ⅓ cup green part for garnish): The white part gets sautéed for savory flavor, while the green tops bring freshness to the finish.
• Minced garlic (1 tbsp): Adds aromatic warmth and backbone to the sauce.
• Peanut butter (1 tbsp): The secret ingredient for extra creaminess and a subtle nuttiness that ties everything together.
• Rice vinegar (2 tbsp): Brightens the whole dish and lifts the rich sauce.
• Brown sugar (1–2 tbsp): Adds a caramel note; adjust for more or less sweetness based on your mood.
• Ground ginger (¼ tsp): Just enough to give the sauce a classic, fragrant zing.
• Red pepper flakes (½ tsp): Totally optional – add for an extra fiery finish or leave them out if you crave a gentler heat.
• Cornstarch (1 tbsp) & water (3 tbsp): This simple mix thickens the sauce so it hugs the noodles beautifully.
• Crushed peanuts (⅓ cup): The ultimate Kung Pao crunch factor – sprinkle generously for texture and extra flavor.

Variations

One of the best things about Kung Pao Chicken Noodles is how endlessly versatile they are! With just a couple of tweaks or swaps, you can tailor this dish to fit any craving, dietary preference, or what you have on hand in your kitchen.

• Swap the Protein: Try it with shrimp, tofu, or even thinly sliced beef for a whole new take without changing the sauce one bit.
• Make it Veggie-Packed: Toss in broccoli florets, bell peppers, carrots, snap peas, or baby bok choy for even more color, crunch, and nutrients.
• Go Nut-Free: Skip the peanut butter and peanuts – sunflower butter or tahini and a sprinkle of toasted sesame seeds are delicious alternatives.
• Play with Noodles: Rice noodles keep it gluten-free, but classic lo mein, soba, or regular spaghetti all work beautifully in this recipe.

How to Make Kung Pao Chicken Noodles

Step 1: Marinate the Chicken

Start by cutting your chicken breast into small, uniform pieces (about 1 inch each), so they cook evenly and quickly. Place the chicken in a bowl and toss with soy sauce or tamari, honey, and chili paste. For the best flavor, let it marinate for 1-2 hours in the fridge—but if you’re pressed for time, even 30 minutes will deliver big results.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil and cook your noodles of choice according to package instructions. When they’re al dente, drain and set aside. Toss lightly with a drizzle of sesame oil if you want to keep them from sticking.

Step 3: Sauté Aromatics & Cook the Chicken

Heat the toasted sesame oil in a large skillet over medium-low heat. Add diced white parts of green onion and sauté for 2-3 minutes until fragrant. Stir in the minced garlic and cook for another minute before adding the marinated chicken (discard marinade). Sauté the chicken pieces, letting them sear on each side for 2-3 minutes, until golden brown and cooked through (165°F inner temp is ideal).

Step 4: Make and Thicken the Sauce

In a separate bowl, whisk together all of the sauce ingredients except the cornstarch and water. In a small saucepan over low heat, pour in your sauce and gently warm. Mix the cornstarch and water to make a slurry, then whisk it into the sauce. Cook, stirring, until the sauce thickens and turns glossy—it should coat the back of a spoon beautifully!

Step 5: Combine Everything

Add the cooked noodles to the skillet with the chicken, then pour over your thickened sauce. Toss well to make sure every strand gets a glossy, flavorful coating. Let everything mingle over low heat for a minute or two, just until heated through and all the flavors blend together.

Step 6: Garnish and Serve

Transfer your Kung Pao Chicken Noodles to serving bowls and finish with a generous sprinkle of crushed peanuts and the vibrant green parts of your green onion. Serve hot, and get ready for an irresistible combination of sauciness, heat, and crunch in every bite!

How to Serve Kung Pao Chicken Noodles

Garnishes

Finish off your bowls of Kung Pao Chicken Noodles with plenty of crushed peanuts for crunch, a scatter of sliced green onion for fresh pop, and a pinch of extra chili flakes if you’re a heat lover. For even more color and flavor, try adding a few cilantro leaves or a sprinkle of toasted sesame seeds.

Side Dishes

While these noodles are ultra-satisfying all on their own, they’re fabulous paired with quick-stirred broccoli, garlicky bok choy, or a simple side of crunchy cucumber salad to bring balance and coolness to your table.

Creative Ways to Present

You can dress up this dish for weeknight fun or company by serving it family-style on a big platter, topping with swirls of extra sauce and colorful roasted veggies. Or portion individual noodle nests into bowls, chopsticks at the ready, for an interactive and Instagram-worthy meal!

Make Ahead and Storage

Storing Leftovers

Store any leftover Kung Pao Chicken Noodles in an airtight container in the fridge. They’ll stay fresh and delicious for up to 3 days—making them a perfect next-day lunch as the flavors deepen even more overnight.

Freezing

If you want to freeze leftovers, portion the cooled noodles into freezer-safe containers. They’ll keep well for up to 2 months. Defrost in the fridge overnight before reheating for the best texture.

Reheating

To reheat, add a splash of water or extra sauce and warm gently on the stovetop or in the microwave, stirring frequently until piping hot. This brings everything back to glossy, saucy perfection in just a couple of minutes!

FAQs

Final Thoughts

There’s just something magical about a big, steaming bowl of Kung Pao Chicken Noodles—each bite is saucy, spicy, and packed with textures that keep you coming back for more. I hope you give this recipe a try and make it your own; I can’t wait to hear how you enjoy it!

Print