Description
A flavorful and spicy Kung Pao Chicken Noodles recipe that combines tender chicken, flavorful noodles, and a spicy sauce, topped with crunchy roasted peanuts for added texture. Perfect for a quick, satisfying meal with bold Asian flavors.
Ingredients
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Chicken Marinade
- 1.5 tablespoons Soy Sauce
- 1.5 tablespoons oyster sauce
- 1 teaspoon Black Pepper
- 2 tablespoons cornstarch
For the Noodles
- 4 packs Hand Cut Noodles (about 400g total)
- 1 tablespoon vegetable oil (for cooking noodles)
- 1 teaspoon sesame oil (optional, to toss noodles)
For the Sauce
- 4 tablespoons Soy Sauce
- 2 tablespoons Black Vinegar
- 1 tablespoon dark soy sauce
- 2 tablespoons Sugar
- 1/2 cup Water
- 1 teaspoon cornstarch (to thicken sauce)
For the Stir-fry
- 6 boneless, skinless Chicken Thighs, cut into bite-sized pieces
- 2 tablespoons ginger julienne
- 1 tablespoon garlic minced
- 2 green onions, chopped (white and green parts separated)
- 1 teaspoon Sichuan peppercorns
- 1/4 cup dried red chili, cut or crumbled
- 1 teaspoon sesame oil (optional for flavor)
Toppings
- Crushed roasted peanuts
- Chopped green onion (green parts)
Instructions
- Marinate the chicken: Combine soy sauce, oyster sauce, black pepper, and cornstarch in a bowl. Add the chicken pieces and toss to coat evenly. Let it marinate for 10 minutes.
- Prepare the sauce: In a separate bowl, whisk together soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch until well combined. Set aside.
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 4-5 minutes until al dente. Drain and rinse with cold water. Toss with a teaspoon of oil or sesame oil to prevent sticking, and set aside.
- Cook the chicken: Heat a wok or large skillet with a tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 8-9 minutes until browned and cooked through. Remove from the pan and set aside.
- Sauté aromatics and spices: In the same pan, add ginger, garlic, Sichuan peppercorns, dried red chili, and the white parts of green onions. Stir-fry for 2-3 minutes until fragrant.
- Add noodles and sauce: Return the cooked chicken to the pan, then pour the prepared sauce over the mixture. Add the cooked noodles and stir-fry on high heat for 2-3 minutes, ensuring the noodles absorb the sauce.
- Finish and serve: Remove from heat, sprinkle with crushed roasted peanuts and chopped green onions. Serve hot and enjoy your flavorful Kung Pao Chicken Noodles.
Notes
- You can adjust the amount of dried red chili for heat preference.
- For extra flavor, add a splash of sesame oil at the end of cooking.
- Ensure the noodles are well drained so they don’t become soggy.
- Use fresh or frozen chicken for best results, and avoid overcrowding the pan when stir-frying.
- Leftovers can be stored in an airtight container for up to 2 days; reheat in a pan or microwave.
Nutrition
- Serving Size: 1 plate (~350g)
- Calories: 520 kcal
- Sugar: 9g
- Sodium: 1020mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
