Kung Pao Chicken Noodles Recipe

If there’s one dish guaranteed to perk up both your taste buds and weeknight dinner routine, it’s Kung Pao Chicken Noodles—a fabulous fusion of bold, spicy flavors, savory-sweet sauce, juicy bites of chicken, and perfectly tangled noodles. This crowd-pleasing favorite brings together everything you love about classic Kung Pao Chicken and wraps it up with a glorious noodle twist. It’s satisfying, colorful, and so full of flavor, you’ll want to tug up an extra big bowl.

Ingredients You’ll Need

Don’t let the ingredient list fool you—each item here plays a starring role in creating that crave-worthy blend of umami, sweetness, and mild heat that makes Kung Pao Chicken Noodles so addicting. Make sure to gather up these essentials for both the marinade and sauce, and get ready for noodle magic!

• Noodles of choice (12 ounces): Whether you love rice noodles, egg noodles, or even spaghetti, any long noodle will soak up the sauce beautifully.
• Chicken breast (1 pound): Lean and tender, chicken breast holds onto the marinade flavor perfectly for juicy, flavorful bites.
• Low sodium tamari or soy sauce (2 tablespoons for marinade, 1/2 cup for sauce): Adds depth and rich, salty umami to both the chicken and the sauce. Choose tamari for a gluten-free option.
• Honey (1 tablespoon): Just a touch of sweetness to balance out all the spice and tangy flavors.
• Chili paste (1 tablespoon for marinade, 2 tablespoons for sauce): Provides the signature heat—add more or less depending on your spice tolerance. Sambal oelek is a top choice!
• Toasted sesame oil (1 tablespoon for cooking chicken, 1 1/2 tablespoons for sauce): Intensely nutty and aromatic, this oil elevates everything it touches.
• Green onion, mostly white part (1/2 cup, diced): Sautéed at the start, these offer a subtle onion flavor and lovely texture.
• Minced garlic (1 tablespoon): Essential for that true Kung Pao fragrance—don’t skimp!
• Peanut butter (1 tablespoon): Gives the sauce a hint of creaminess and classic peanut flavor.
• Rice vinegar (2 tablespoons): Adds a tangy brightness that keeps the sauce from feeling heavy.
• Brown sugar (1–2 tablespoons): Choose 1 tablespoon if you like it less sweet, or up to 2 if you’re after a stickier, more caramelized flavor.
• Ground ginger (1/4 teaspoon): Just a pinch for warmth and depth—fresh ginger works great if you prefer.
• Red pepper flakes (1/2 teaspoon, optional): Delivers extra heat—feel free to omit if you’re spice-shy.
• Water (3 tablespoons): Helps loosen the sauce.
• Cornstarch (1 tablespoon): Thickens the sauce to perfection so it clings to every noodle.
• Crushed peanuts (1/3 cup): Classic finish for crunch and nuttiness.
• Green onion, mostly green part (1/3 cup, diced): For a fresh, mild bite and gorgeous color on top.

How to Make Kung Pao Chicken Noodles

Step 1: Cut the Chicken

Start by cutting the chicken breast into small, even chunks—around 1 inch pieces are perfect. This size allows for quick, even cooking and ensures every bite of Kung Pao Chicken Noodles is juicy and full of flavor.

Step 2: Marinate the Chicken

Drop your chicken pieces into a mixing bowl along with soy sauce or tamari, honey, and chili paste. Stir to coat every piece, then cover and let them marinate in the fridge. If you have an hour or two, fantastic! If not, even 30 minutes goes a long way in boosting flavor.

Step 3: Cook the Noodles

Bring a big pot of salted water to a boil, then add your chosen noodles. Cook according to the package directions until just tender, then drain well and set aside. Toss them with a tiny splash of oil if you want to prevent sticking.

Step 4: Whisk Up the Sauce

In a bowl, whisk together all the sauce ingredients: soy sauce or tamari, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, and red pepper flakes (if using). Leave out the water and cornstarch for now—those come in later for thickening!

Step 5: Sauté the Aromatics

Heat 1 tablespoon of toasted sesame oil over medium-low in a large skillet. When hot, add the diced white parts of the green onion and sauté for 2-3 minutes, releasing their sweetness. Stir in the garlic and cook just one minute more, until fragrant but not browned.

Step 6: Cook the Chicken

Add the marinated chicken pieces to the hot pan, discarding any extra marinade. Fry for 2-3 minutes on each side, turning once, or just until golden and cooked through (the internal temperature should hit 165°F). Remove the chicken from the pan and set aside.

Step 7: Make and Combine the Sauce and Noodles

Pour your whisked sauce into a pot and bring to a gentle low heat. Whisk together the remaining water and cornstarch, then pour that into the sauce. Stir as it thickens just a little, then add in your cooked noodles and toss to coat each strand in rich, glossy flavor.

Step 8: Finish with Chicken and Peanuts

Fold the cooked chicken back into the saucy noodles and let everything come together for a couple of minutes, allowing those crave-worthy flavors to blend. Top with crushed peanuts and the green parts of the green onion for a finishing touch.

How to Serve Kung Pao Chicken Noodles

Garnishes

For a classic finish, scatter a generous handful of crushed peanuts over the top, plus a flurry of freshly chopped green onion (the green tops are especially pretty). A sprinkle of extra red pepper flakes can turn up the heat for spice lovers, and a few toasted sesame seeds add even more texture and nutty aroma. Don’t forget a squeeze of lime if you like things a tad more tangy!

Side Dishes

Kung Pao Chicken Noodles shine as the star, but pairing them with bright, simple sides only elevates the experience. Try lightly steamed or stir-fried broccoli, a crisp cucumber salad, or some garlicky sautéed bok choy. These refreshing veggies balance the spicy-sweet noodles and round out the meal beautifully.

Creative Ways to Present

If you’re entertaining or just want a fun dinner for the family, serve Kung Pao Chicken Noodles in big shallow bowls with chopsticks and lime wedges on the side. For a party, try twirling small nests of noodles on appetizer spoons or in mini bowls for a playful, eye-catching presentation. You can even pack leftovers in jars for a meal-prep lunch that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

Kung Pao Chicken Noodles taste just as delicious the next day! Once fully cooled, store leftovers in an airtight container in the fridge for up to three days. The flavors will deepen overnight, making your next meal even more satisfying.

Freezing

This dish also freezes well for longer storage. Portion cooled noodles and chicken into freezer-safe bags or containers, removing as much air as possible. Freeze for up to two months, then thaw overnight in the refrigerator when you’re ready to enjoy again.

Reheating

Gently rewarm your Kung Pao Chicken Noodles in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. Alternatively, microwave in short bursts, stirring frequently to heat evenly. Add a sprinkle of fresh peanuts and green onion on top to bring back that signature crunch and brightness.

FAQs

Can I use a different protein besides chicken?

Absolutely! Shrimp, tofu, or even thinly sliced beef work beautifully in Kung Pao Chicken Noodles. Just adjust cooking times as needed—shrimp will cook faster, while beef and tofu can benefit from a quick sear.

How spicy are these noodles?

The spice level is totally customizable. The amounts here give a moderate kick, but you can dial the chili paste or red pepper flakes up or down to fit your taste. Want it mild? Either reduce or omit the spicy ingredients altogether.

Are Kung Pao Chicken Noodles gluten-free?

The recipe is easy to adapt for gluten-free dinners! Just use low sodium tamari instead of soy sauce, and pick gluten-free noodles (like rice noodles or gluten-free spaghetti) to keep everyone happy.

Can I make this dish vegetarian?

You sure can! Swap out chicken for firm tofu or tempeh, and use your favorite plant-based protein. All the bold sauce flavors remain the same, so you won’t miss a thing.

What’s the best noodle type for this recipe?

Any long noodle works, so choose what you love: rice noodles for a lighter feel, classic egg noodles for extra chew, or whole wheat pasta for a hearty finish. Even spaghetti makes a great stand-in!

Final Thoughts

With its tempting mix of textures, zesty sauce, and enticing aroma, Kung Pao Chicken Noodles will quickly become a staple in your dinner rotation. There’s just something about the way those ribbons of noodles and saucy chicken come together! Give it a try—you might be surprised at just how easy (and irresistible) it is to bring takeout-style flavor home.

Print