Kung Pao Chicken Noodles

by

Kung Pao Chicken Noodles

A Spicy, Savory Stir-Fry with Bold Flavors

Ingredients

For the Chicken:

  • 400g chicken fillets, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp sesame oil

For the Noodles:

  • 300g noodles (udon, rice noodles, or egg noodles)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp roasted peanuts
  • 1 dried red chili pepper (optional, for heat)
  • 2 green onions, chopped

For the Kung Pao Sauce:

  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp hoisin sauce
  • 1 tsp cornstarch dissolved in 50ml water

Instructions

1. Prepare the Chicken

In a bowl, combine the chicken pieces with soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes.
Heat a large pan or wok over medium-high heat and cook the chicken until golden and fully cooked. Remove from the pan and set aside.

2. Cook the Noodles

Prepare the noodles according to the package directions. Drain and set aside.

3. Make the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, hoisin sauce, and cornstarch-water mixture until smooth.

4. Assemble the Dish

In the same pan used for the chicken, heat a touch of oil if needed. Sauté the garlic, ginger, and dried chili until aromatic (about 30 seconds).
Add the bell peppers and stir-fry for 2–3 minutes, just until they begin to soften but still retain some crunch.
Return the chicken to the pan, add the cooked noodles, and pour in the sauce. Toss everything together until well combined and heated through.

5. Serve

Top with roasted peanuts and freshly sliced green onions. Serve hot and enjoy immediately.

Tips & Variations

  • For extra heat, drizzle with chili oil just before serving.
  • Swap roasted cashews in place of peanuts for a twist.
  • Add extra veggies like snap peas, broccoli, or carrots for a more nutritious version.

Leave a Comment