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!
Ingredients
Chicken
- 9 oz 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 water
Noodles
- 7 oz 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 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
Calories: 626kcalCarbohydrates: 52gProtein: 41gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 80mgSodium: 3149mgPotassium: 781mgFiber: 5gSugar: 9gVitamin A: 700IUVitamin C: 10mgCalcium: 60mgIron: 4mg
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