Kung Pao Chicken Noodles

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Kung Pao Chicken Noodles

These kung pao chicken noodles bring all the bold, savory flavors of classic kung pao chicken into a quick and easy meal that's perfect for busy nights. With tender chicken, crunchy peanuts, and a spicy sauce tossed with noodles, this dish is packed with flavor and ready in no time!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Chinese-Inspired

Keyword: kung pao chicken, kung pao chicken noodles

Servings: servings

Calories: 658kcal

Ingredients

Chicken Marinade

1 pound boneless skinless chicken thighs cut into bite-sized pieces
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ tablespoon Shaoxing wine
½ tablespoon vegetable oil
1 teaspoon cornstarch
white pepper to taste

Kung Pao Sauce

3 tablespoons light soy sauce
3 tablespoons dark soy sauce
2 tablespoons Shaoxing wine
2 tablespoons honey
1 tablespoon Chinese black vinegar

Stir Fry Ingredients

12 ounces dry lo mein noodles or another type of stir fry noodle
2 tablespoons vegetable oil
1 red bell pepper cut into bite-sized pieces
1 green bell pepper cut into bite-sized pieces
3 garlic cloves minced
1 teaspoon ginger grated
3 green onions sliced, white and green parts separated
6 dried chiles deseeded, cut into pieces
⅓ cup peanuts raw or roasted
½ teaspoon ground Sichuan pepper more to taste
white pepper to taste

US Customary - Metric

Instructions

First, place the chicken thigh pieces in a mixing bowl and add all marinade ingredients. Toss until combined and set aside.
1 pound boneless skinless chicken thighs, 1 tablespoon light soy sauce, ½ tablespoon dark soy sauce, ½ tablespoon Shaoxing wine, ½ tablespoon vegetable oil, 1 teaspoon cornstarch, white pepper
Next, whisk together the stir fry sauce and set it aside.
3 tablespoons light soy sauce, 3 tablespoons dark soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons honey, 1 tablespoon Chinese black vinegar
Cook the noodles according to the package instructions. Drain and set aside.
12 ounces dry lo mein noodles
Preheat some vegetable oil in a large pan or wok over medium to medium-high heat. Add the bell pepper to the pan and pan fry until browned and blistered. Remove from the pan and set aside.
1 red bell pepper, 1 green bell pepper, 2 tablespoons vegetable oil
Add the marinated chicken thigh pieces to the pan and pan fry until the chicken is browned and fully cooked. Remove from the pan.
Now add the garlic, ginger, white green onion parts, dried chiles, and peanuts. Sauté until fragrant.
3 garlic cloves, 1 teaspoon ginger, 3 green onions, 6 dried chiles, ⅓ cup peanuts
Add the noodles, bell peppers, chicken, ground Sichuan pepper, and white pepper to the pan. Pour the sauce into the pan and stir fry until combined.
½ teaspoon ground Sichuan pepper, white pepper
Garnish with sesame seeds (optional) and enjoy!

Notes

When using raw peanuts, I recommend pan-frying them separately and adding them back to the pan with all the other ingredients. You can leave the skin on or remove it, I like to keep the skin on.

Nutrition