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Kung Pao Chicken Noodles

A flavorful and hearty dish that combines tender chicken with spicy and savory sauce, chewy noodles, and crunchy peanuts, perfect for family dinners or gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 500
Ingredients Method Notes

Ingredients
  

Noodles and Chicken
  • 12 ounces noodles of choice Egg noodles work well, but rice noodles or whole wheat can be used.
  • 1 pound chicken breast Can be substituted with tofu for a vegetarian option.
Marinade
  • 2 tablespoons low sodium tamari Can substitute with soy sauce.
  • 1 tablespoon honey Substitute with maple syrup for vegan options.
  • 1 tablespoon chili paste Use sambal oelek for authenticity.
Sauce
  • ½ cup low sodium tamari For the sauce.
  • 1 tablespoon peanut butter Almond or sunflower seed butter can work too.
  • 2 tablespoons rice vinegar Provides a nice acidity.
  • 2 tablespoons chili paste Adjust according to spice preference.
  • 1-2 tablespoons brown sugar Optional for sweetness.
  • ¼ teaspoon ground ginger Fresh ginger can be used as an alternative.
  • 3 tablespoons water For thickening the sauce.
  • 1 tablespoon cornstarch Used for thickening the sauce.
Aromatics and Toppings
  • 1½ tablespoons toasted sesame oil For cooking.
  • ½ cup diced green onion Mostly white parts for cooking.
  • 1 tablespoon minced garlic Use fresh, avoid powder.
  • ⅓ cup crushed peanuts For garnish and crunch.
  • ⅓ cup diced green onion Mostly green parts for garnish.
  • ½ teaspoon red pepper flakes Optional.

Method
 

Preparation
  1. Cut chicken into 1-inch pieces and marinate with tamari, honey, and chili paste for 30 minutes to 2 hours.
  2. Cook noodles in salted boiling water according to package instructions, drain and toss with sesame oil.
  3. Whisk together all sauce ingredients in a medium bowl except for the water and cornstarch.
Cooking
  1. Heat sesame oil in a large skillet over medium-low heat, sauté diced white onion for 2-3 minutes until fragrant, then add minced garlic for another minute.
  2. Add marinated chicken to the skillet; cook for 2–3 minutes on each side until golden and internal temperature reaches 165°F.
  3. In a small saucepan, warm the prepared sauce over low heat. Mix cornstarch and water until smooth, then add to sauce and stir until thickened.
  4. Combine noodles and chicken with the sauce in the skillet, tossing to coat evenly.
Serving
  1. Plate the Kung Pao Chicken Noodles, garnish with crushed peanuts and diced green onion, and serve warm.

Notes

Leftover noodles can be stored in an airtight container in the fridge for up to 3 days. Marinate chicken a day in advance for convenience.