Flavorful Kung Pao Chicken Noodles for a Cozy Dinner Night

Kung Pao Chicken Noodles is a delightful dish featuring tender chicken, crunchy peanuts, and noodles in a sweet and spicy sauce.

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Prep Time 10

Cook Time 20

Marinating Time 10

Total Time 40

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 chicken breast or tofu for a vegetarian option.
2 tablespoons Cornstarch Arrowroot powder is a gluten-free substitute.

For the Noodles

8 ounces Hand Cut Noodles Use other noodle types, such as rice noodles or spaghetti, as substitutes.

For the Aromatics

1 tablespoon Ginger (julienne) Fresh ginger is preferred; powdered ginger can be used in less quantity.
4 cloves Garlic (minced) Use garlic powder if fresh is unavailable.
2 stalks Green Onion (chopped) Shallots can be an alternative.

For the Spice

1 teaspoon Sichuan Peppercorn Skip for less heat or substitute with black pepper.
2 pieces Dry Red Chili Adjust according to your spice tolerance or use red pepper flakes.

For the Sauces

4 tablespoons Soy Sauce Low-sodium soy sauce is a healthier option.
2 tablespoons Oyster Sauce Use vegetarian oyster sauce or hoisin sauce as a substitute.
2 tablespoons Dark Soy Sauce Regular soy sauce can be an alternative, though it won’t provide the same depth of flavor.
1 tablespoon Black Vinegar If unavailable, balsamic vinegar can be used sparingly.

For Balancing Flavors

1 teaspoon Sugar Honey or agave syrup can be used as substitutes.
1/2 cup Water Swap with chicken broth for added flavor.
1/2 teaspoon Black Pepper Freshly ground is preferred for best results.

For the Topping

1/4 cup Crushed Roasted Peanuts Substitute with cashews if preferred.

Equipment

Mixing Bowl
Skillet or Wok
colander

Method

Step‑by‑Step Instructions

In a mixing bowl, combine the chicken thigh pieces with soy sauce, oyster sauce, black pepper, and cornstarch. Let the chicken marinate for at least 10 minutes.
While the chicken is marinating, whisk together soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch in a separate bowl. Set this sauce aside.
Bring a large pot of water to a rolling boil, add your hand-cut noodles, and cook for 4-5 minutes or until al dente. Drain and toss with a splash of oil.
Heat a tablespoon of oil in a skillet or wok over medium-high heat. Add the marinated chicken, cooking for 8-9 minutes until golden brown.
Add the julienned ginger, Sichuan peppercorns, dry red chilies, minced garlic, and the white parts of the green onions to the pan with the chicken. Sauté for 2-3 minutes.
Pour the prepared sauce over the chicken mixture and quickly add the cooked noodles. Toss everything together on high heat for 2-3 minutes.
Remove the skillet from heat and transfer the Kung Pao Chicken Noodles to a serving dish. Top with crushed roasted peanuts and the green parts of the chopped green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1000mgPotassium: 480mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 3mgCalcium: 40mgIron: 2mg

Notes

Feel free to mix and match your ingredients to create the perfect bowl of Kung Pao Chicken Noodles that suits your taste!

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