Easy Kung Pao Chicken Noodles Recipe | Quick & Tasty
Learn how to make a delicious Kung Pao Chicken Noodles dish that's full of flavor and quick to make. This Chinese-inspired stir-fry combines spicy, sweet, and savory tastes. It's perfect with your favorite noodles and tender chicken.
Looking for a fast dinner or a comforting meal? This Kung Pao Chicken Noodles recipe will hit the spot. It's sure to please your taste buds.
Key Takeaways
- Quick and easy Kung Pao Chicken Noodles recipe that's perfect for busy weeknights
- Flavorful Chinese-inspired dish with a perfect balance of spicy, sweet, and savory elements
- Customizable recipe that allows you to use your favorite noodles, vegetables, and proteins
- Nutritious and balanced meal that provides a variety of essential nutrients
- Versatile dish that can be prepared in advance for easy meal prep and leftovers
What is Kung Pao Chicken Noodles?
A Spicy and Flavorful Stir-Fry Dish
Kung Pao Chicken Noodles is a tasty and simple Chinese stir-fry dish from Sichuan, China. It has a savory sauce with soy sauce, rice vinegar, chili garlic sauce, and peanut butter. This sauce coats the noodles and chicken, making it delicious.
The dish also has fresh veggies like onions, mushrooms, and zucchini. These add balance and nutrition to the Asian-inspired meal.
It's topped with roasted peanuts and green onions for extra crunch and flavor. Kung Pao Chicken Noodles is loved by those who love spicy and flavorful foods.
"Kung Pao Chicken Noodles is a delightful balance of spice, flavor, and nourishment, making it a go-to choice for those seeking an authentic and satisfying Asian-inspired meal."
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Customization Options
Kung Pao Chicken Noodles is great because you can change it to fit your taste. You can use shrimp, beef, or tofu instead of chicken. You can also add different veggies like bell peppers, snow peas, or broccoli.
Want it spicier? Just add more chili garlic sauce. This way, you can make it just right for you.
Customizing Kung Pao Chicken Noodles makes it a fun meal. Try different proteins and veggies to make it your own. It's a great way to meet your dietary needs or just satisfy your cravings.
- Swap out the chicken for tofu, shrimp, or beef for a different protein option
- Add bell peppers, snow peas, broccoli, or other stir-fry-friendly vegetables
- Adjust the amount of chili garlic sauce to control the spiciness level
- Use linguine noodles instead of spaghetti for a unique twist
- Pair the dish with a crisp, off-dry white wine like Gewurztraminer or Riesling
There are so many ways to make Kung Pao Chicken Noodles your own. You can make it fit your taste and dietary needs perfectly.
Meal Prep and Leftovers
Kung Pao Chicken Noodles is great for meal prep and leftovers. You can make it ahead and keep it in the fridge for up to 4 days. Keep the noodles and sauce separate to keep the dish fresh.
Enjoy it hot or cold. It's perfect for quick dinners or lunches on the go.
To prep Kung Pao Chicken Noodles, follow these tips:
- Let it cool at room temperature for no more than 2 hours before storing.
- Store the chicken and noodles separately in the fridge for up to 4 days.
- Reheat it on the stove or in the microwave with a bit of water to bring back the flavors.
- Freeze it for up to 6 months. Thaw it in the fridge overnight before reheating.
This recipe is easy to customize. You can use chicken thighs, tofu, or beef. Swap veggies like celery, red pepper, broccoli, or cabbage. Adjust the spice level by changing the chili paste or Sriracha.
Serving Suggestions:
- Serve Kung Pao Chicken Chow Mein with a side of steamed broccoli or a light cucumber salad for a balanced meal.
- Garnish with sliced spring onions and sesame seeds for an extra pop of flavor and presentation.
Storage Instructions:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a wok or skillet over medium heat for the best texture. Add a splash of chicken stock or water if needed to loosen the noodles.
Kung Pao Chicken Chow Mein is a must-try for anyone who loves bold flavors and easy, satisfying recipes. With its vibrant mix of spicy, savory, and nutty notes, this dish is sure to become a household favorite. Whether you're cooking for family or impressing guests, this recipe delivers restaurant-quality results every time.
Kung Pao Chicken Chow Mein combines spicy, savory, and tangy flavors with tender chicken and chewy noodles, making it a delicious and satisfying meal perfect for any occasion.
- 1 lbs chicken thighs, cut into cubes
- 1 tsp sesame oil
- 2 tsp sugar
- 1 Chinese five-spice, pinch
- 1 tbsp light soy sauce
- 1/2 tbsp cornflour
- 1 tbsp light soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 50 ml chicken stock
- 1 tsp tomato paste
- 1 tbsp vegetable oil, plus ½ tsp for the chicken
- 5 cloves of garlic (finely chopped)
- 4 tsp Sichuan peppercorns
- 4 bird's eye chilies, finely chopped
- 1 large onion, sliced
- 1 red pepper, sliced
- 1/4 cup of cashew nuts
- 9 oz chow mein noodles, cooked
- Prep the Ingredients: Soak the large red chilies in hot water for 10–15 minutes for easy chopping. Finely chop the garlic and chilies, and set them aside.
- Marinate the Chicken: In a bowl, combine the chicken cubes with sesame oil, sugar, Chinese five-spice, soy sauce, and cornflour. Massage the marinade into the chicken, ensuring the cornflour is added last for an even coating.
- Make the Sauce: In a separate bowl, whisk together soy sauce, hoisin sauce, rice wine vinegar, sugar, chicken stock, and tomato paste. Set aside.
- Stir-Fry the Vegetables: Heat 1 tbsp vegetable oil in a wok over high heat. Once smoking hot, add the onions and red peppers. Stir-fry for 2 minutes until slightly softened.
- Cook the Chicken: Push the vegetables to one side of the wok. Add ½ tsp oil to the center and bring it to high heat. Add the marinated chicken and stir-fry until golden brown, ensuring each piece is evenly cooked.
- Add Aromatics and Sauce: Stir in the garlic, chilies, and Sichuan peppercorns. Cook for 1 minute until fragrant. Pour in the prepared sauce and toss to coat evenly. Let simmer for 2 minutes.
- Combine and Serve: Add the cooked chow mein noodles and cashew nuts to the wok. Toss everything together until well combined. Serve hot and enjoy!
Servings 4
- Amount Per Serving
- Calories 662.23kcal
- % Daily Value *
- Total Fat 31.31g49%
- Saturated Fat 7.13g36%
- Trans Fat 0.16g
- Cholesterol 165.21mg56%
- Sodium 460.3mg20%
- Potassium 694.15mg20%
- Total Carbohydrate 63.93g22%
- Dietary Fiber 4.97g20%
- Sugars 9.48g
- Protein 31.94g64%
- Vitamin A 88.55 IU
- Vitamin C 45.16 mg
- Calcium 70.48 mg
- Iron 4.8 mg
- Vitamin D 0.3 IU
- Vitamin E 2.11 IU
- Vitamin K 13.18 mcg
- Thiamin 0.9 mg
- Riboflavin 0.53 mg
- Niacin 11.63 mg
- Vitamin B6 0.81 mg
- Folate 52.01 mcg
- Vitamin B12 0.88 mcg
- Phosphorus 435.12 mg
- Magnesium 105.36 mmol
- Zinc 3.53 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tips and Tricks:
- Customizing Heat Levels: Adjust the number of bird's eye chilies based on your spice tolerance. You can also deseed the chilies for milder heat.
- Alternative Proteins: Swap chicken thighs for tofu or shrimp for a different take.
- Prep Ahead: Marinate the chicken and prepare the sauce in advance to save time on busy nights.