Name: Kung Pao Chicken Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 9 oz boneless chicken breast ( sliced); 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp soy sauce; 1 tbsp cornstarch (cornflour); 1 tbsp olive oil (for frying); 2 tbsp all-purpose soy sauce; 2 tsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp sriracha sauce; 1 tbsp white vinegar; 1 tbsp brown sugar; 1 tsp chicken bouillon powder; 1 tsp cornstarch (cornflour); 1/3 cup water; 7 oz noodles; 1 tbsp olive oil (for frying); 2 garlic cloves (minced); 1 tsp ginger (finely chopped); 2 scallions (white part chopped and green part cut into 2-inch (5 cm) sticks); 8-10 dried red chilies (see notes); 1 tsp Sichuan peppercorns (lightly crushed); 1/4 cup roasted peanuts; Chopped peanuts; Sliced scallion greens

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These Kung Pao Chicken Noodles are a quick stir-fry loaded with tender chicken, Chinese noodles, roasted peanuts, and a spicy, savory sauce. Ready in 30 minutes with the perfect balance of heat, sweetness, and umami. An easy weeknight meal that beats takeout!

Black shallow bowl of Kung Pao noodles with chopsticks, on a wooden slab, surrounded with dried red chilies and chopped peanuts in a small bowl.

If you're an avid follower, you'd know I love Chinese food, especially American-Chinese and Indo-Chinese. I've already shared my Kung Pao Chicken recipe, and since the combo of roasted peanuts, Sichuan peppercorns, and that dark, sticky sauce is one of my favorites, I just had to make these Kung Pao Chicken Noodles too.

Love noodles? Make sure you try my Mongolian Beef Noodles, Garlic Chili Oil Noodles and Spicy Chow Mein!

Picking up kung pao noodles with chopsticks from a black shallow plate.

Table of Content

Key Ingredients
Step By Step With Photos
Helpful Tips
More Chinese Takeout Recipes
📖 Recipe

Key Ingredients

Noodles - Any wheat, egg, or rice noodles will work. This sauce pairs so well with udon noodles too. I wouldn't recommend using spaghetti though.
Chicken - Can be swapped with shrimp or tofu, or skipped entirely for a vegetarian version.
Sichuan Peppercorns - Highly recommended for their spicy, tingly flavor. There's no real substitute since they have a unique taste, but you can skip them if unavailable.
Dried Chilies - I've used dried Thai Bird's Eye chilies for heat, but you can use dried Chinese red chilies for a milder flavor
Peanuts - Use roasted peanuts and toss them with the aromatics for a deep, toasty flavor. If using unroasted peanuts, fry them in a bit more oil until golden.

Step By Step With Photos

Here's how to make this quick and easy Kung Pao Chicken Noodles recipe:

Uncooked chicken with cornstarch and seasonings in a grey bowl.

Uncooked noodles in a pot of boiling water

Marinate the chicken with soy sauce, salt, pepper, and cornstarch, then set it aside for 10-15 minutes.
Boil the noodles according to package instructions until just al dente, then drain and keep them aside.

In a small bowl, mix together all the Kung Pao sauce ingredients until smooth and well combined.
Heat some oil in a wok and stir-fry the marinated chicken on high heat until it's cooked through. Remove!

Aromatics, dried chilies and roasted peanuts in a black wok.

Kung sauce with peanuts, scallions and dried chilies in a black wok.

In the same pan, sauté the garlic, ginger, white part of scallions, dried chilies, Sichuan peppercorns and peanuts until fragrant and lightly roasted.
Pour in the prepared sauce and let it simmer for a minute or two until it slightly thickens.

Overhead view of Kung Pao chicken noodles in a shallow black plate with chopsticks, with chopped peanuts in a small bowl in the background.

Add the cooked noodles and chicken back into the pan, tossing everything well so the sauce coats evenly.
Turn off the heat, add the green scallion sticks, and finish with a sprinkle of chopped peanuts before serving.

Helpful Tips

Cook the noodles just until al dente, as they'll continue to soften when tossed in the sauce.
For an authentic flavor, lightly crush the Sichuan peppercorns before adding them, this helps release their unique numbing heat.
If the sauce thickens too much, add a splash of water or broth to loosen it up.
You can easily customize these Kung Pao Noodles. Add your favorite veggies like bell peppers, carrots, broccoli, baby corn, or mushrooms, or swap in any protein your like.

Close-up of Kung Pao chicken noodles with scallion greens and chopped peanuts garnish.

More Chinese Takeout Recipes

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📖 Recipe

Kung Pao Chicken Noodles

These Kung Pao Chicken Noodles bring bold, spicy flavors to your table in just 30 minutes. Tender chicken, chewy noodles, and crunchy peanuts are tossed in a savory-spicy sauce with Sichuan peppercorns and dried chilies for that authentic kick. It's better than takeout and so easy to make at home!

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 2

Author: Qashang

Ingredients

Chicken

9 oz (250 g) boneless chicken breast sliced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon soy sauce
1 tablespoon cornstarch (cornflour)
1 tablespoon olive oil for frying

Sauce

2 tablespoon all-purpose soy sauce
2 teaspoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sriracha sauce
1 tablespoon white vinegar
1 tablespoon brown sugar
1 teaspoon chicken bouillon powder
1 teaspoon cornstarch cornflour
⅓ cup (80 ml) water

Noodles

7 oz (200 g) noodles
1 tablespoon olive oil for frying
2 garlic cloves minced
1 teaspoon ginger finely chopped
2 scallions white part chopped and green part cut into 2-inch (5 cm) sticks
8-10 dried red chilies see notes
1 teaspoon Sichuan peppercorns lightly crushed
¼ cup (30 g) roasted peanuts

Garnish

Chopped peanuts
Sliced scallion greens

Instructions

In a bowl, combine chicken with salt, pepper, soy sauce, and cornstarch. Mix well and let it marinate for 10-15 minutes while you prepare the sauce and noodles.
Boil the noodles according to package instructions until just tender (al dente). Drain and set aside.
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sriracha, vinegar, brown sugar, chicken bouillon powder, cornstarch, and water. Set aside.
Heat 1 tablespoon olive oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through. Remove from the pan and set aside.
Add additional 1 tablespoon olive oil to the same pan. Toss in garlic, ginger, white part of scallions, and dried chilies. Sauté for 2-3 minutes until fragrant. Add the peanuts and toast for another 2-3 minutes until golden.
Lower the heat to medium. Pour in the prepared sauce and simmer until it thickens slightly and starts bubbling. Add the cooked noodles and chicken. Toss well until evenly coated in sauce.
Turn off the heat and add the green scallion sticks. Give everything one last toss.
Serve hot, garnished with chopped peanuts and sliced scallion greens.

Video

Notes

I've used dried Thai Bird's Eye chilies for extra heat, but you can swap them with dried Chinese red chilies if you prefer a milder spice level.
I highly recommend using Sichuan peppercorns, but if you don't have any, it's fine to skip them.
Make this dish heartier by adding vegetables like broccoli, carrots, bell peppers, or mushrooms.
Swap the chicken with shrimp or tofu for a different protein, or leave it out completely for vegetarian kung pao noodles.
Store any leftover Kung Pao Noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce and bring back the glossy texture. Or you can microwave them too! These noodles don't freeze well, as the peanuts lose their crunch and the noodles can turn mushy, so it's best to enjoy them fresh.

Nutrition

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