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Kung Pao Chicken Noodles

Savory Kung Pao Chicken Noodles for a Quick Meal Delight

Enjoy a delightful and quick Kung Pao Chicken Noodles dish, featuring tender chicken, crunchy peanuts, and a sweet and spicy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken thigh can substitute with tofu
For the Noodles
  • 8 ounces hand cut noodles any noodle type like udon or rice noodles
For the Aromatics
  • 1 tablespoon ginger julienne
  • 4 cloves garlic minced
  • 2 stalks green onion chopped
For the Sauces and Spices
  • 1 teaspoon Sichuan peppercorn omit if unavailable
  • 2 pieces dry red chili adjust per spice tolerance
  • 3 tablespoons soy sauce low-sodium recommended
  • 1 tablespoon oyster sauce or mushroom sauce for vegetarian
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon cornstarch for marination and thickening
  • 1 tablespoon black vinegar rice vinegar is an alternative
  • 1 tablespoon dark soy sauce for color and sweetness
  • 1 teaspoon sugar or honey/agave as an alternative
  • 1/2 cup water for sauce consistency
For the Topping
  • 1/4 cup crushed roasted peanuts for crunch and texture

Equipment

  • large pot
  • Frying Pan
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, mix the chicken thighs with soy sauce, oyster sauce, black pepper, and cornstarch until evenly coated. Set aside to marinate for 10 minutes while you prep the other ingredients.
  2. In a separate bowl, combine soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch, whisking until fully blended.
  3. Bring a large pot of salted water to a boil over high heat. Add the hand-cut noodles and cook for 4-5 minutes until they are al dente. Drain and toss them with a splash of oil.
  4. Heat a tablespoon of oil in a large frying pan or wok over medium-high heat. Add the marinated chicken, sauté for 8-9 minutes until browned and cooked through.
  5. In the same pan, add the julienned ginger, Sichuan peppercorn, dry red chili, and minced garlic. Sauté for 2-3 minutes until fragrant.
  6. Add the drained noodles to the pan, and pour the prepared sauce over the mix. Toss everything together for 2-3 minutes.
  7. Plate the Kung Pao Chicken Noodles and finish with crushed roasted peanuts and chopped green onion tops. Serve hot.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Customize with your favorite vegetables for added nutrition and flavor.

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