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Kung Pao Chicken Noodles

Kung Pao Chicken Noodles - A Quick and Flavorful Delight

Discover a quick and flavorful Kung Pao Chicken Noodles recipe, perfect for busy nights, packed with vibrant flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thigh skin-on recommended
  • 2 tablespoons cornstarch for marinating
For the Noodles
  • 12 ounces hand cut noodles or substitute spaghetti/rice noodles
For the Sauce
  • 3 tablespoons soy sauce consider low-sodium
  • 2 tablespoons oyster sauce vegetarian option available
  • 1 tablespoon black vinegar or rice vinegar as substitute
  • 1 tablespoon dark soy sauce reduce if using regular soy
  • 1 teaspoon sugar or honey/sugar alternatives
  • 1/2 cup water to adjust sauce consistency
For the Aromatics
  • 1 tablespoon ginger julienne
  • 3 cloves garlic minced
  • 2 stalks green onion chopped
For the Spiciness
  • 1 teaspoon Sichuan peppercorn or omit for less heat
  • 2 pieces dry red chili adjust to taste
  • 1/2 teaspoon black pepper
For the Crunch
  • 1/2 cup crushed roasted peanuts or substitute with other nuts/seeds

Equipment

  • Mixing bowl
  • skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine chicken thigh pieces with soy sauce, oyster sauce, black pepper, and cornstarch. Marinate for about 10 minutes.
  2. Prepare the sauce by whisking together soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch until smooth.
  3. Bring a pot of salted water to a boil. Add hand cut noodles and cook for 4-5 minutes until al dente. Drain and toss with oil.
  4. Heat oil in a skillet over medium-high heat. Add marinated chicken and sauté for 8-9 minutes until browned.
  5. Add ginger, Sichuan peppercorn, dry red chili, garlic, and the white parts of green onion to the skillet. Stir-fry for 2-3 minutes until fragrant.
  6. Add cooked noodles and prepared sauce to the skillet. Toss over high heat for 2-3 minutes until well coated.
  7. Serve topped with crushed peanuts and green parts of green onion.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Customize by substituting chicken with tofu or adding seasonal vegetables.

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