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Kung Pao Chicken Noodles are a delightful fusion dish that marries the traditional flavors of Kung Pao Chicken with the comforting texture of noodles. This dish has gained immense popularity not only in Chinese cuisine but also in Western adaptations, appealing to those who crave a hearty yet flavorful meal. With its unique flavor profile characterized by spicy, sweet, and savory notes, Kung Pao Chicken Noodles offer a satisfying experience that delights the palate.

Kung Pao Chicken Noodles

Savor the flavors of this homemade Kung Pao Chicken Noodles! This quick and easy recipe features tender diced chicken tossed with egg noodles, bell peppers, and crunchy peanuts, all coated in a flavorful spicy sauce. Perfect for a weeknight dinner, you'll love how the garlic and ginger infuse deliciousness into every bite. Ready in just 30 minutes, it's a dish that will impress your family and satisfy your cravings! Don't forget the sesame seeds for an extra touch!
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Ingredients
  

200g chicken breast, diced

150g egg noodles

2 tablespoons vegetable oil

1 bell pepper (red or green), diced

1/2 cup unsalted roasted peanuts

3 green onions, sliced

2 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon chili paste (adjust to taste)

1 teaspoon cornstarch mixed with 2 tablespoons water

Salt and pepper to taste

Optional: sesame seeds for garnish

Instructions
 

Cook the Noodles: Bring a pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente. Drain and set aside.

    Marinate the Chicken: Season the diced chicken with salt and pepper. In a bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and the chicken. Let it marinate for about 15 minutes.

      Stir-fry the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until cooked through and golden brown. Remove chicken from the pan and set aside.

        Sauté the Vegetables: In the same skillet, add another tablespoon of oil. Sauté the minced garlic, ginger, and diced bell pepper for about 2-3 minutes until fragrant and the peppers are tender.

          Combine Ingredients: Add the cooked chicken back to the skillet along with the cooked noodles, remaining soy sauce, hoisin sauce, chili paste, and peanuts. Stir to combine everything well.

            Thicken the Sauce: Pour in the cornstarch mixture (the slurry) and stir continuously until the sauce thickens and coats the ingredients nicely, about 1-2 minutes.

              Garnish and Serve: Remove from heat, toss in the sliced green onions, and give everything a final stir. Serve hot, garnished with sesame seeds if desired.

                Prep Time: 15 min | Total Time: 30 min | Servings: 2-3