Kung Pao Chicken Noodles bring a tasty twist to a classic favorite. This dish combines tender chicken, spicy chili peppers, and rich flavors in a wonderful noodle dish. Perfect for a weeknight dinner or a flavor-packed meal any day of the week, it’s a recipe you’ll want to keep coming back to.
Why Make This Recipe
There are many reasons to make Kung Pao Chicken Noodles. First, it’s quick and easy to prepare, making it a great choice for busy evenings. Second, the combination of savory and spicy flavors makes it exciting and delicious. Finally, you can customize the dish to your taste, whether you want it spicier or milder. It’s a meal that satisfies both hunger and taste buds!
How to Make Kung Pao Chicken Noodles
To create this delightful dish, follow these simple steps and gather your ingredients.
Ingredients:
- 10 ounces spaghetti or linguini noodles
- 1 tablespoon sesame oil
- 1 pound cubed boneless skinless chicken breast (1-inch cubes)
- 2 cloves minced garlic
- 6-8 dried chili peppers
- ½ cup soy sauce
- ⅓ cup chinkiang vinegar (or rice vinegar)
- ¼ cup brown sugar
- 1 tablespoon chili garlic sauce (Huy Fong)
- 1 tablespoon cornstarch
- ⅓ cup whole peanuts (roasted, unsalted)
- Chopped green onion and red pepper flakes (for garnish)
Directions:
- Cook the 10 ounces of spaghetti or linguini noodles according to the package instructions. Drain and set them aside.
- In a small bowl, whisk together the ½ cup soy sauce, ⅓ cup chinkiang vinegar, ¼ cup brown sugar, 1 tablespoon chili garlic sauce, and 1 tablespoon cornstarch. Set the sauce aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil and the 1 pound of cubed boneless skinless chicken breast. Cook for 5-7 minutes until the chicken is no longer pink.
- Add the 2 cloves of minced garlic and the 6-8 dried chili peppers. Cook for 2 minutes to soften the peppers.
- Pour the sauce over the garlic and peppers. Stir to combine and heat until the sauce thickens, about 1 minute.
- Add the cooked noodles and ⅓ cup of whole peanuts to the sauce, then toss to coat the noodles. Garnish with chopped green onion and red pepper flakes. Serve and enjoy!
How to Serve Kung Pao Chicken Noodles
To serve Kung Pao Chicken Noodles, place a generous portion on each plate. You can add extra chopped green onion or red pepper flakes for a little more spice if desired. Pair it with a side of steamed vegetables for a complete meal.
How to Store Kung Pao Chicken Noodles
If you have leftovers, store Kung Pao Chicken Noodles in an airtight container in the fridge. They will be good for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to keep the noodles moist.
Tips to Make Kung Pao Chicken Noodles
- Adjust the level of heat by using more or fewer chili peppers.
- For added flavor, consider marinating the chicken in soy sauce for an hour before cooking.
- Use fresh vegetables like bell peppers or broccoli to add crunch and color.
Variation
You can easily make a vegetarian version by replacing the chicken with tofu or a mix of your favorite vegetables. The sauce will still bring great flavor to the dish!
FAQs
Q: Can I use other types of noodles?
A: Yes, you can use any kind of noodles you like, such as rice noodles or egg noodles.
Q: Is Kung Pao Chicken Noodles gluten-free?
A: To make this dish gluten-free, use gluten-free soy sauce and ensure the noodles are also gluten-free.
Q: How spicy is this dish?
A: The spiciness depends on how many chili peppers you use. You can adjust it to meet your spice preference.
Kung Pao Chicken Noodles
Ingredients
Noodles
- 10 ounces spaghetti or linguini noodles
For the Sauce
- ½ cup soy sauce
- ⅓ cup chinkiang vinegar (or rice vinegar)
- ¼ cup brown sugar
- 1 tablespoon chili garlic sauce (Huy Fong)
- 1 tablespoon cornstarch
Main Ingredients
- 1 pound cubed boneless skinless chicken breast (1-inch cubes)
- 2 cloves minced garlic
- 6-8 pieces dried chili peppers
- 1 tablespoon sesame oil
- ⅓ cup whole peanuts (roasted, unsalted)
Garnish
- Chopped green onion and red pepper flakes For garnish
Instructions
Preparation
- Cook the noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, chinkiang vinegar, brown sugar, chili garlic sauce, and cornstarch. Set the sauce aside.
Cooking
- Heat a large skillet or wok over medium-high heat. Add sesame oil and the cubed chicken breast. Cook for 5-7 minutes until the chicken is no longer pink.
- Add minced garlic and dried chili peppers. Cook for 2 minutes to soften the peppers.
- Pour the sauce over the garlic and peppers. Stir to combine and heat until the sauce thickens, about 1 minute.
- Add the cooked noodles and whole peanuts to the sauce, then toss to coat the noodles. Garnish with chopped green onion and red pepper flakes.
