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Kung Pao Chicken Noodles

Kung Pao Chicken Noodles: Your New Favorite Weeknight Dish

Kung Pao Chicken Noodles is a delightful weeknight dish, bringing together vibrant flavors and customizable ingredients for a delicious experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thigh Substitute with chicken breast or tofu for a vegetarian option.
For the Noodles
  • 8 ounces Hand Cut Noodles Substitutes include rice noodles or whole wheat noodles.
For the Aromatics
  • 1 tablespoon Ginger Fresh ginger is preferred.
  • 4 cloves Garlic Use fresh minced garlic for best results.
  • 2 stalks Green Onion Shallots can serve as an alternative.
For the Spice
  • 1 teaspoon Sichuan Peppercorn Use black pepper for a milder flavor.
  • 2 pieces Dry Red Chili Adjust quantity based on desired spice level.
For the Sauce
  • 3 tablespoons Soy Sauce Opt for low-sodium soy sauce for a healthier option.
  • 2 tablespoons Oyster Sauce Vegetarian oyster sauce made from mushrooms can be a substitute.
  • 1 tablespoon Black Vinegar Balsamic vinegar can be used if black vinegar is unavailable.
  • 1 tablespoon Dark Soy Sauce Regular soy sauce can be used, but flavor will differ.
  • 1 tablespoon Sugar Honey or maple syrup can be alternatives.
  • 2 tablespoons Cornstarch Arrowroot powder can also be used.
For the Garnish
  • 1/2 cup Roasted Peanuts Cashews can be used as an alternative.

Equipment

  • Wok
  • Medium bowl
  • large non-stick pan
  • pot

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine the chicken thigh pieces with soy sauce, oyster sauce, black pepper, and cornstarch. Mix well until the chicken is fully coated and let it sit for 10 minutes.
  2. While the chicken is marinating, whisk together the soy sauce, black vinegar, dark soy sauce, sugar, water, and an extra tablespoon of cornstarch in a separate bowl until smooth.
  3. Bring a pot of water to a boil and cook the hand-cut noodles for 4-5 minutes or until they reach an al dente texture. Drain and toss them in a little oil to prevent sticking.
  4. Heat a large, non-stick pan or wok over medium-high heat and drizzle in some oil. Add the marinated chicken to the pan and cook for 8-9 minutes, stirring occasionally until it turns golden brown.
  5. Once the chicken is browned, stir in the minced ginger, Sichuan peppercorns, dry red chili, green onion (white parts), and garlic. Sauté for 2-3 minutes.
  6. Add the cooked noodles and the prepared sauce into the pan with the chicken and aromatics. Toss everything together for 2-3 minutes.
  7. Serve the Kung Pao Chicken Noodles in bowls, garnishing with crushed roasted peanuts and the green onion tops.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

This dish is easily customizable. Adjust the spice level and use alternative proteins as desired.

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