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Kung Pao Chicken Noodles

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A fusion dish combining the bold, spicy flavors of classic Kung Pao chicken with the comforting embrace of stir-fried noodles, perfect for a quick weekday dinner.

Ingredients

  • 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
  • A touch of sugar
  • Cornstarch and water to thicken
  • Optional sesame oil for finishing

Instructions

  1. Toss chicken pieces in a little cornstarch and seasoning.
  2. Heat oil in a wok or large pan, then stir-fry dried chiles until fragrant.
  3. Add garlic, ginger, and chicken, cooking until the chicken is golden.
  4. Toss in bell peppers and scallions, sautéing briefly to keep them crisp.
  5. Whisk together the sauce—soy sauce, hoisin, rice vinegar, sugar, and water.
  6. Add the sauce to the pan, combining everything, then stir in cooked noodles.
  7. Pour in the cornstarch slurry to thicken the sauce and finish with roasted peanuts and a drizzle of sesame oil.

Notes

  • Swap chicken with shrimp, tofu, or beef for different proteins.
  • Switch up vegetables—snow peas, broccoli florets, or carrots work well.
  • Adjust spice level by adding more dried chiles or Sriracha for extra heat.
  • For gluten-free, use tamari instead of soy sauce and rice noodles.

Nutrition

Find it online: https://lauracooks.com/kung-pao-chicken-noodles/