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Kung Pao Chicken Noodles is a delightful fusion dish that combines the bold flavors of traditional Kung Pao Chicken with the comforting texture of noodles. This dish has its roots in Sichuan cuisine, where it has long been celebrated for its unique blend of spicy, sweet, and savory elements. The origins of Kung Pao Chicken date back to the late Qing Dynasty and are named after Ding Baozhen, a governor of Sichuan province who was known as "Kung Pao." Over the years, this dish has transcended its regional origins, becoming a beloved staple in Chinese restaurants worldwide.

Kung Pao Chicken Noodles

Discover the perfect blend of flavors with this Kung Pao Chicken Noodle recipe! Juicy marinated chicken meets vibrant veggies and chewy noodles, all tossed in a savory sauce that packs a punch. With simple ingredients like bell peppers and snap peas, you'll whip up a delicious dinner in just 40 minutes. Top it off with crunchy peanuts and fresh green onions for an authentic touch. Ideal for busy weeknights or impressing guests! Give it a try!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) chicken breast, diced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 teaspoon sesame oil

For the Stir-fry:

8 oz (225g) egg noodles or rice noodles

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 cup snap peas or snow peas

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1-2 dried red chilies (adjust for spice level)

1/4 cup roasted peanuts

3 green onions, chopped

For the Sauce:

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon chili paste (or more to taste)

1 tablespoon sugar

1 tablespoon water

1 teaspoon cornstarch (mixed with 2 teaspoons water for slurry)

Instructions
 

Marinate the Chicken: In a bowl, combine the diced chicken with soy sauce, rice vinegar, cornstarch, and sesame oil. Mix well and let it marinate for at least 20 minutes.

    Cook the Noodles: Prepare the noodles according to package instructions. Drain and set aside.

      Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, chili paste, sugar, and water. Set aside.

        Stir-fry Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove and set aside.

          Stir-fry Vegetables: In the same skillet, add garlic, ginger, and dried red chilies. Sauté for about 30 seconds until fragrant. Add bell peppers and snap peas, stir-frying for another 3-4 minutes until the veggies are tender but crisp.

            Combine Ingredients: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir to evenly coat everything, then add the cooked noodles.

              Thicken Sauce: Mix the cornstarch slurry (if using) and add it to the skillet, stirring quickly to thicken the sauce. Cook for an additional 1-2 minutes.

                Add Peanuts and Serve: Stir in the roasted peanuts and chopped green onions. Serve hot, garnished with more green onions if desired.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4