Go Back
Homemade Kung Pao Chicken Noodles photo

Kung Pao Chicken Noodles

This Kung Pao Chicken Noodles dish is bursting with flavor! Tender chicken, vibrant veggies, and a spicy sauce make it a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 pound boneless skinless chicken thighs diced into bite-sized pieces
  • 1 teaspoon salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 12 ounces noodles cooked according to package directions, drained and set aside
  • ½ cup reduced-sodium soy sauce
  • ½ cup hoisin sauce
  • ½ cup rice vinegar
  • 2 tablespoons light brown sugar packed; or to taste
  • 1 to 3 tablespoons chili garlic sauce or as desired
  • 1 to 2 tablespoons toasted sesame oil
  • ½ to 1 teaspoon ground ginger or to taste
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water (called a slurry)
  • Red chile peppers optional and to taste
  • 2 to 4 tablespoons chopped salted peanuts optional
  • 1 to 2 green onions sliced into thin rounds or on the bias into segments; optional
  • 1 teaspoon sesame seeds optional and to taste

Equipment

  • Large skillet or wok
  • Cooking pot
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Instructions
  1. Begin by cooking the noodles according to the package instructions. Once cooked, drain and set aside. This step is crucial as it ensures the noodles are ready to absorb all the delicious flavors of the Kung Pao sauce.
  2. In a large skillet or wok, heat 1 to 2 tablespoons of olive oil over medium-high heat. Add the diced chicken thighs, season with salt and pepper, and sauté until the chicken is cooked through and browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the toasted sesame oil, soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, and ground ginger. Stir to combine and bring to a simmer over medium heat. Allow the sauce to cook for a few minutes until it thickens slightly.
  4. Return the cooked chicken to the skillet, and add the cooked noodles. Pour in the cornstarch slurry, and toss everything together until evenly coated in the sauce. Cook for an additional 2-3 minutes, allowing the noodles to soak up the flavors.
  5. If desired, stir in red chile peppers for added heat, and sprinkle chopped salted peanuts and sesame seeds on top. Garnish with sliced green onions for a fresh touch.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
  • Feel free to adjust the spice level by adding more or less chili garlic sauce.
  • For a vegetarian version, substitute chicken with tofu or tempeh.
  • Experiment with seasonal vegetables for added freshness.