If you’re looking for a dish that packs a punch of flavor and satisfies your cravings for something spicy and savory, look no further than Kung Pao Chicken Noodles. This delightful meal is a twist on the classic Kung Pao Chicken, incorporating tender chicken thighs and vibrant vegetables tossed with noodles and a rich, tangy sauce. Perfect for a weeknight dinner or a weekend gathering, this dish is sure to impress everyone at the table.

Why Cooks Rave About It

Kung Pao Chicken Noodles is a fusion of flavors and textures that creates an unforgettable dining experience. The combination of juicy chicken, crunchy peanuts, and perfectly cooked noodles all smothered in a bold sauce makes it a winner in many households. Not to mention, it’s customizable; you can adjust the level of spice according to your preference, making it suitable for both spice lovers and those who prefer milder dishes. Plus, it comes together quickly, making it an ideal choice for busy evenings.

Ingredients at a Glance

1 to 2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 pound boneless skinless chicken thighs, diced into bite-sized pieces (you can substitute boneless skinless chicken breasts)
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
12 ounces noodles, cooked according to package directions, drained and set aside (choose from knife-cut Chinese noodles, spaghetti, linguine, angel hair, udon, ramen, lo mein, or brown rice noodles)
½ cup reduced-sodium soy sauce
½ cup hoisin sauce
¼ cup rice vinegar
2 tablespoons light brown sugar, packed; or to taste
1 to 3 tablespoons chili garlic sauce, or as desired (start with 1/2 to 1 tablespoon if you’re sensitive to spicy food)
1 to 2 tablespoons toasted sesame oil
½ to 1 teaspoon ground ginger, or to taste (if using fresh, use 1 rounded teaspoon)
1 tablespoon cornstarch, dissolved in 1 tablespoon water (called a slurry)
Red chile peppers, optional and to taste (omit if sensitive to heat)
2 to 4 tablespoons chopped salted peanuts, optional
1 to 2 green onions, sliced into thin rounds or on the bias into segments; optional
1 teaspoon sesame seeds, optional and to taste

Tools & Equipment Needed

Large skillet or wok: Essential for stir-frying the chicken and vegetables.
Cooking pot: To boil the noodles.
Measuring cups and spoons: For accurately measuring ingredients.
Spatula or wooden spoon: Great for tossing and mixing the ingredients.
Knife and cutting board: For chopping the chicken and vegetables.

Cook Kung Pao Chicken Noodles Like This

Step 1: Prepare the Noodles

Begin by cooking your noodles according to the package directions. Once cooked, drain them and set them aside. This allows you to focus on the sauce and chicken without worrying about overcooking the noodles.

Step 2: Sauté the Chicken

In a large skillet or wok, heat 1 to 2 tablespoons of olive oil over medium-high heat. Add the diced chicken thighs to the pan, season with salt and pepper, and sauté until they are golden brown and cooked through, about 5-7 minutes. Ensure that the chicken is evenly cooked and no pink remains.

Step 3: Stir in the Sauce Ingredients

Once the chicken is cooked, reduce the heat to medium. In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, light brown sugar, chili garlic sauce, and ground ginger. Pour this sauce over the chicken in the skillet. Stir to combine and let it simmer for about 3-4 minutes, allowing the flavors to meld.

Step 4: Thicken the Sauce

Next, create a slurry by mixing the cornstarch with 1 tablespoon of water in a small bowl. Add the slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes. If you like it spicier, this is also the time to add the red chile peppers.

Step 5: Combine with Noodles

Add the cooked noodles to the skillet and toss everything together gently, ensuring that the noodles are evenly coated in the sauce. If the mixture feels too dry, you can add a splash more of soy sauce or water to achieve your desired consistency.

Step 6: Final Touches

Remove the skillet from heat. If using, sprinkle the chopped salted peanuts, sliced green onions, and sesame seeds on top for garnish. These toppings add a delightful crunch and flavor that elevate the dish.

Dairy-Free/Gluten-Free Swaps

Use gluten-free noodles, such as rice noodles or gluten-free pasta, to make this dish gluten-free.
Substitute tamari for soy sauce for a gluten-free option.
Ensure all sauces, like hoisin sauce and chili garlic sauce, are gluten-free.

Easy-to-Miss Gotchas

Make sure to adjust the level of chili garlic sauce according to your spice tolerance. Start with a small amount and add more if desired.
Don’t skip the cornstarch slurry as it helps to thicken the sauce and gives the dish the perfect texture.
Be cautious about cooking the chicken thoroughly to avoid any food safety issues.
When selecting your noodles, ensure they are cooked al dente, as they will continue to cook slightly once mixed with the hot sauce.

Store, Freeze & Reheat

Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you plan to store the dish for a longer period, consider freezing it. Simply place the cooled Kung Pao Chicken Noodles in a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in a skillet over medium heat, adding a splash of water or soy sauce to loosen the noodles as needed.

Desserts to Finish

Save & Share

If you’ve enjoyed this recipe for Kung Pao Chicken Noodles, don’t forget to save it for later and share it with your friends and family! This dish is sure to become a favorite in your household, just like it has in mine.