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Kung Pao Chicken Noodles

Kung Pao Chicken Noodles: Quick & Spicy Stir-Fry Delight

A quick and spicy stir-fry masterpiece featuring Kung Pao Chicken Noodles, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 9 oz Boneless Chicken Breast sliced
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 1 tablespoon Cornstarch essential for marination and thickening
For the Sauce
  • 1 teaspoon Soy Sauce provides depth of umami flavor
  • 2 tablespoons All-Purpose Soy Sauce base flavor of the sauce
  • 2 teaspoons Dark Soy Sauce enriches color and taste
  • 1 tablespoon Oyster Sauce adds richness and slight sweetness
  • 1 tablespoon Sriracha Sauce delivers spiciness that can be adjusted
  • 1 tablespoon White Vinegar balances sweetness with acidity
  • 1 tablespoon Brown Sugar adds sweetness
  • 1 teaspoon Chicken Bouillon Powder boosts savory flavor
  • 80 ml Water thins the sauce to perfect consistency
For the Noodles
  • 7 oz Wheat Noodles primary carbohydrate source
For the Aromatics
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger finely chopped
  • 2 Scallions white part chopped; green part sticks for garnish
For the Crunch
  • 8-10 Dried Red Chilies offers texture and heat
  • 1 teaspoon Sichuan Peppercorns lightly crushed; optional but recommended
  • 1/4 cup Roasted Peanuts adds crunch; substitute with cashews if desired
For Garnish
  • Chopped Peanuts
  • Sliced Scallion Greens

Equipment

  • large skillet or wok
  • Mixing bowl
  • Colander
  • Measuring Spoons
  • pot

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine sliced boneless chicken breast, salt, black pepper, soy sauce, and cornstarch. Toss until evenly coated. Let marinate for 10-15 minutes.
  2. Bring a large pot of salted water to a boil. Add wheat noodles and cook until al dente, about 4-6 minutes. Drain and toss with oil.
  3. In a bowl, whisk together soy sauce, all-purpose soy sauce, dark soy sauce, oyster sauce, sriracha, white vinegar, brown sugar, chicken bouillon powder, and water. Set aside.
  4. Heat oil in a skillet or wok over medium-high heat. Once hot, add marinated chicken and stir-fry for 5-7 minutes until golden brown. Remove and set aside.
  5. In the same skillet, add oil, garlic, ginger, scallions, and dried red chilies. Sauté for 1-2 minutes until fragrant.
  6. Add roasted peanuts to the skillet, stirring for 2-3 minutes until golden.
  7. Reduce heat and pour in the prepared sauce, simmer for 2-3 minutes until thickened. Return chicken and noodles, tossing everything together.
  8. Turn off the heat and stir in scallion greens. Mix well and serve hot garnished with peanuts and scallion greens.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 32gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 1500mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 10IUVitamin C: 6mgCalcium: 6mgIron: 15mg

Notes

For freshness, always use fresh garlic and ginger. Adjust spice levels according to your taste.

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