by: admindz

Spicy Kung Pao Chicken Noodles

Spicy Kung Pao Chicken Noodles

Okay, friends, I am seriously buzzing with excitement to share this Spicy Kung Pao Chicken Noodles recipe with you! If you love bold flavors, a little fire on your tongue, and that perfect mix of tender chicken and soft noodles, you’re in for a treat. The first time I nailed this recipe, I felt like I unlocked some secret level of takeout mastery right in my own kitchen. The sauce hits all the right notes — salty, sweet, tangy, and spicy — and those crunchy peanuts? Game changer. I can’t wait for you to try this, because once you do, this will definitely become your go-to for a quick, satisfying weeknight dinner.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

For the Main Dish:

  • 8 oz chicken breast, cut into bite-sized pieces
  • 7 oz dried Chinese egg noodles or spaghetti
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, minced
  • 3 green onions, sliced
  • 1/2 cup roasted peanuts
  • 1 red bell pepper, diced
  • 1-2 dried red chilies (optional, for extra heat)

For the Sauce / Garnish:

  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar or honey
  • 1 tsp chili paste or Sriracha (adjust to taste)
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)

How I Make It

Step 1:

First things first, bring a big pot of salted water to a boil and cook your noodles according to the package directions until just al dente. Drain and toss with a little oil to keep them from sticking. Set aside so they’re ready when your sauce and chicken are waiting.

Step 2:

Heat up 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season lightly with salt. Cook until golden and cooked through, about 6-7 minutes. Remove the chicken and set it aside—don’t overcrowd the pan, or the chicken will steam instead of sear.

Step 3:

In the same pan, add the remaining tablespoon of oil. Toss in minced garlic, ginger, dried chilies (if using), and diced red bell pepper. Stir-fry for 2-3 minutes until fragrant and the pepper softens a bit. That sizzle and aroma? Yum!

Step 4:

Now, pour in your sauce ingredients: soy sauce, hoisin sauce, rice vinegar, sugar, and chili paste. Stir everything together, then add the cornstarch slurry. Keep stirring until the sauce thickens and glazes those vegetables perfectly.

Step 5:

Return the cooked chicken to the pan and toss to coat it nicely in the sauce. Add the cooked noodles and sliced green onions, tossing gently so the noodles soak up all those spicy, savory flavors.

Step 6:

Finish by sprinkling the roasted peanuts on top for that irresistible crunch. Serve immediately while it’s hot, and get ready for some serious yum!

Variations & Tips

  • Swap chicken for tofu or shrimp for a different protein twist.
  • Adjust the heat by adding more or fewer dried chilies or Sriracha.
  • Add snap peas or shredded carrots for extra veggies and color.
  • Use fresh chili peppers instead of dried for a fresher, brighter heat.
  • If you want a saucier dish, double the sauce ingredients.
  • Toasting your peanuts before adding them boosts flavor and crunch.

How I Like to Serve It

This spicy Kung Pao chicken noodle bowl is perfect for a cozy weeknight dinner, especially when you want something fast but insanely satisfying. It pairs nicely with a simple cucumber salad or steamed bok choy for balance. I also love making a big batch for casual gatherings—everyone ends up going back for seconds.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid drying out the noodles.
  • Chicken should be cooked to an internal temp of 165°F to be safe and juicy.

Closing: This spicy Kung Pao Chicken Noodles dish always hits the spot with its perfect balance of heat, crunch, and savory flavor—trust me, it just works every single time!