Kung Pao Noodles

A full bowl of Kung Pao Chicken Noodles, topped with crushed peanuts, scallions, and dried chilies. The noodles are coated in a sticky, savory sauce with caramelized chicken pieces and crunchy peanuts throughout.

Print Recipe

These noodles combine tender chicken, chewy noodles, and a delicious sauce to create the ultimate 30-minute meal!

Watch me make Kung Pao Noodles

Prep Time15

Cook Time15

Marinating Time15

Total Time45

Course: Dinner, Main Course, Noodles, Side Dish

Cuisine: Asian, Chinese, Sichuan

Keyword: 30 Minute Dinner, Asian Dinners, Asian Recipes, Cheap Recipes, Chinese Food, Comfort Food, Easy, Easy Asian Recipe, Easy Chicken Recipe, Easy Noodle Recipes, Easy Recipes, Easy Stir Fry, Kung Pao Noodles, Noodle Recipes, Quick Recipe, Spicy Asian Recipes, Spicy Noodles, Stir Fry, Weeknight Dinner

Servings: servings

Equipment

Ingredients

Noodles & Toppings

1 bundle Korean noodles Wang’s brand or similar
2 scallions chopped
¼ cup peanuts

Marinated Chicken

8 oz chicken thigh or breast cut into ½-inch pieces
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp cornstarch
White pepper to taste

Aromatics

3 cloves garlic minced
½ inch piece ginger cut into strips
3 dried red chilis

Sauce

¼ cup water
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon black vinegar
1 tablespoon cornstarch
2 tablespoon sugar

Instructions

Start by marinating your chicken in Shaoxing wine, soy sauce, cornstarch, and white pepper. While it marinates, prep your aromatics and whisk together the sauce.
Cook the noodles until just tender, then drain and set aside. Sear the chicken in a hot pan until browned, then sauté garlic, ginger, and dried chilis for a boost of flavor.
Pour in the sauce and cook until thick and glossy, then toss in your noodles, scallions, and peanuts. Stir until everything is well coated and glistening.

Nutrition

Serving: 1 serving | Calories: 435kcal | Carbohydrates: 45g | Protein: 19g | Fat: 18g