I created a satisfying fusion dish combining the bold, spicy flavors of classic Kung Pao chicken with the comforting embrace of stir‑fried noodles—ready in under 30 minutes and perfect for a weekday dinner.

Kung Pao Chicken Noodles

Why You’ll Love This Recipe

I love how this recipe delivers the spicy, nutty punch of Kung Pao sauce along with tender chicken and crisp vegetables, all wrapped around chewy noodles. It’s quick, flavorful, and balanced—proteins, veggies, and carbs all in one skillet, making it perfect for busy evenings or meal prepping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thigh, cut into bite‑sized pieces
Dried zhou chili or red pepper flakes
Garlic and ginger, finely minced
Scallions (green onions), chopped
Bell peppers, diced
Roasted peanuts
Noodles (lo mein or chow mein style)
Soy sauce, rice vinegar, hoisin sauce, and a touch of sugar
Cornstarch and water to thicken
Optional sesame oil for finishing

Directions

I start by tossing chicken pieces in a little cornstarch and seasoning.
I heat oil in a wok or large pan, then stir‑fry dried chiles until fragrant.
I add garlic, ginger, and chicken, cooking until the chicken is golden.
I toss in bell peppers and scallions, sautéing briefly to keep them crisp.
Meanwhile, I whisk together the sauce—soy sauce, hoisin, rice vinegar, sugar, and water.
I add the sauce to the pan, combining everything, then stir in cooked noodles.
I pour in the cornstarch slurry to thicken the sauce and finish with roasted peanuts and a drizzle of sesame oil.

Servings and timing

This recipe yields about 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes

Variations

I swap chicken with shrimp, tofu, or beef for different proteins.
I switch up vegetables—snow peas, broccoli florets, or carrots work well.
I adjust the spice—more dried chiles for heat, or add a dash of Sriracha.
I turn it gluten‑free by using tamari instead of soy sauce and rice noodles.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave or stir‑fry gently over medium heat, adding a splash of water or broth to loosen the sauce. That keeps the noodles saucy and fresh.

FAQs

How spicy is this dish?

I make it moderately spicy. I can tone it down by reducing dried chiles or lifting the seeds. For more heat, I leave them whole or add some chili oil.

Can I use other noodles?

Absolutely. Lo mein, chow mein, rice noodles, or even spaghetti work. I just make sure to cook them until al dente and rinse under cold water to stop cooking.

Is it okay to use pre‑cooked chicken?

Yes. If I’m short on time, I toss in leftover or rotisserie chicken at the end and simmer it in the sauce to warm through.

Can I freeze leftovers?

I don’t recommend freezing—it can alter the noodle texture. I prefer keeping it refrigerated and eating within a few days.

How can I make it vegetarian?

I swap chicken for extra‑firm tofu or tempeh, and use vegetable broth or water in the sauce. I still keep peanuts for crunch!

Conclusion

I’m excited to share this Kung Pao Chicken Noodles recipe with you—it’s fast, flavorful, and flexible. Whether I’m cooking for family or prepping for the week ahead, I know this dish delivers taste, texture, and satisfaction every time.