Spicy Kung Pao Chicken Noodles Recipe

Get ready to embark on a flavor-packed adventure with this Kung Pao Chicken Noodle Stir-Fry! Picture juicy, marinated chicken, bouncy noodles, and crisp veggies all tossed in a crave-worthy, spicy-sweet sauce that shouts “dinner hero” from the very first bite.

Ingredients You’ll Need

This Kung Pao Chicken Noodle Stir-Fry comes together with handful of pantry staples and a few key fresh ingredients. Every single one plays a special role, creating the backbone for that iconic, saucy, crunchy, noodle-y bite we all love.

• Noodles of choice (12 oz): Choose rice noodles, lo mein, or even spaghetti! They soak up the sauce and give the dish its signature slurp.
• Chicken breast (1 lb): Cut into bite-sized pieces, it’s lean and stays juicy thanks to a quick marinade.
• Low sodium tamari (2 tbsp, plus ½ cup for sauce): Adds deep umami. Tamari keeps it gluten-free, but soy sauce works too.
• Honey (1 tbsp): Brings a gentle sweetness to balance the heat and zing.
• Chili paste (1 tbsp for marinade, 2 tbsp for sauce): Sambal oelek is my fave for bright heat, but use your favorite chili paste.
• Toasted sesame oil (1 tbsp for base, 1½ tbsp for sauce): Its rich, nutty aroma is the secret to that addictive stir-fry flavor.
• Diced green onion (½ cup white part for cooking, ⅓ cup green part for garnish): Adds freshness and color, with a mild, oniony bite.
• Minced garlic (1 tbsp): Essential for irresistible savory depth.
• Peanut butter (1 tbsp): Creamy, nutty richness—the heart of classic Kung Pao.
• Rice vinegar (2 tbsp): Gives the sauce a subtle tang and cuts through richer flavors.
• Brown sugar (1–2 tbsp): Adjust to taste; if you love it sweeter, go for 2 tablespoons.
• Ground ginger (¼ tsp): For a gentle, warming spice note.
• Red pepper flakes (½ tsp, optional): Ramps up the heat—add or omit as you like.
• Water (3 tbsp) & Cornstarch (1 tbsp): Classic combo for thickening up the sauce and creating that gorgeous, glossy finish.
• Crushed peanuts (⅓ cup): For the signature crunchy finish—don’t skip these!

Variations

The beauty of Kung Pao Chicken Noodle Stir-Fry is how it welcomes improvisation! Whether you need to switch ingredients or are craving a twist, there are so many tasty ways to make this dish entirely your own.

• Veggie Lovers: Toss in quick-cooking vegetables like broccoli florets, bell peppers, carrots, or snap peas for an extra burst of color and crunch.
• Make it Vegetarian or Vegan: Swap chicken for tofu, tempeh, or even sautéed mushrooms, and use maple syrup in place of honey.
• Gluten-Free Option: Use tamari instead of soy sauce and be sure your noodles are gluten-free rice noodles or similar.
• Customize the Heat: Adjust chili paste and red pepper flakes to match your spice threshold—no judgment if you keep it mild or go bold!

How to Make Kung Pao Chicken Noodle Stir-Fry

Step 1: Marinate the Chicken

Start by chopping your chicken breast into small, bite-sized pieces for maximum tenderness and fast-cooking magic. Toss the chicken in a bowl with tamari (or soy sauce), honey, and chili paste. Let everything marinate for at least 30 minutes—longer if you have time—so that every morsel gets flavorful and juicy.

Step 2: Cook the Noodles

Bring a big pot of salted water to a gentle boil, add your chosen noodles, and cook according to the package directions. Drain the noodles and set them aside. Give them a quick toss with a splash of sesame oil to keep them from sticking together.

Step 3: Whisk the Sauce

In a bowl, briskly whisk together the sauce ingredients: tamari or soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, and sesame oil. This is your flavor powerhouse! Keep the water and cornstarch aside for now—you’ll thicken the sauce right at the end for a glossy finish.

Step 4: Sauté the Aromatics

Add a splash of toasted sesame oil to your skillet and heat over medium-low. Toss in the white parts of green onion and sauté for 2–3 minutes until fragrant and slightly softened, then stir in the garlic and cook for just another minute so everything smells irresistible.

Step 5: Cook the Chicken

Add the marinated chicken to your skillet, discarding leftover marinade for food safety. Cook for about 2–3 minutes per side, or until the pieces are browned and cooked through—internal temp should read 165°F for juiciness and safety.

Step 6: Thicken the Sauce & Toss with Noodles

Pour your sauce into a small saucepan over low heat. Whisk together cornstarch and water until smooth, then whisk it into the sauce. Let it gently bubble and thicken for a minute. Now add the cooked noodles and toss to coat each strand in that beautiful, glossy sauce.

Step 7: Combine Everything

Mix the cooked chicken into the saucy noodles and let everything meld together over low heat for a few minutes. This step takes it from “good” to “oh wow, I want seconds”—the flavors deepen and cling to every bite.

Step 8: Garnish and Serve

Finish with crushed peanuts and the green parts of diced green onion for the perfect crunch and pop of color. Serve straight from the wok or skillet for deliciously fresh Kung Pao Chicken Noodle Stir-Fry magic!

How to Serve Kung Pao Chicken Noodle Stir-Fry

Garnishes

This dish loves a final shower of crushed roasted peanuts and snipped green onion tops. For extra sparkle, a pinch of sesame seeds or a twist of lime will make each serving pop with freshness and crunch.

Side Dishes

Round out your meal by serving Kung Pao Chicken Noodle Stir-Fry with simple steamed broccoli, sautéed bok choy, or a fresh cucumber salad. A light miso soup or crispy spring rolls are great for a fun, restaurant-style spread.

Creative Ways to Present

For casual nights, serve straight from the skillet family-style. Feeling fancy? Try twirling nests of noodles into deep bowls or pile them high on a platter with extra garnishes for a dramatic centerpiece. Or, portion individual noodle cups as a party appetizer!

Make Ahead and Storage

Storing Leftovers

Kung Pao Chicken Noodle Stir-Fry stores beautifully in the refrigerator for up to 3 days. Let it cool completely before transferring to airtight containers to keep the noodles from turning mushy.

Freezing

If you want to freeze leftovers, separate the noodles and sauce from vegetables whenever possible. Freeze in a tightly sealed container for up to one month. Just know that the noodles will soften a bit after thawing, but the flavors remain delicious!

Reheating

To reheat, gently warm the noodles and chicken in a skillet with a splash of water or tamari to reactivate the sauce and keep everything glossy. The microwave works in a pinch—just cover loosely to trap in steam and avoid drying out your meal.

FAQs

Final Thoughts

Your chopsticks are calling! Kung Pao Chicken Noodle Stir-Fry is bold, quick, and destined to be a repeat favorite at your table. Give it a whirl and don’t forget to share your twist—I know you’ll love every spicy, saucy, crunchy-satisfying slurp!

Print