If you crave a dish that bursts with bold flavors and delightful textures, this Spicy Kung Pao Chicken Noodles Recipe will quickly become your go-to comfort meal. Combining tender, marinated chicken with chewy noodles, crunchy peanuts, and a perfectly balanced spicy, tangy sauce, it creates a symphony of tastes in every bite. Whether you’re cooking for your family or impressing friends, this recipe is a vibrant celebration of traditional Chinese flavors with a delicious homemade twist.
Ingredients You’ll Need
These ingredients may look simple but they are absolutely essential to build the rich, authentic flavor profile of this Spicy Kung Pao Chicken Noodles Recipe. Each item adds its unique magic—whether it’s the heat from chili paste, the nuttiness of sesame oil, or the sweetness of honey.
- 12 oz noodles of choice: Pick something that noodles can hold sauce well, like lo mein or rice noodles.
- 1 lb chicken breast: Cut into bite-sized pieces for quick, even cooking.
- 2 tbsp low sodium tamari or soy sauce: Adds deep umami flavor without overpowering saltiness.
- 1 tbsp honey: Balances the heat with a hint of natural sweetness.
- 1 tbsp chili paste: Brings the signature spicy kick that defines the dish.
- 1 tbsp toasted sesame oil: Provides a rich, toasty aroma perfect for stir-frying.
- 1/2 cup diced green onion (mostly white part): Adds sharp, slightly sweet onion flavor to the sauce base.
- 1 tbsp minced garlic: A must for that fragrant garlic punch.
- 1/2 cup low sodium tamari or soy sauce: For the main sauce, enhancing depth.
- 1 tbsp peanut butter: Introduces creamy texture and nuttiness in the sauce.
- 2 tbsp rice vinegar: Lends a subtle tang to balance sweetness and spice.
- 2 tbsp chili paste (e.g., sambel oelek): For extra heat layers and complexity.
- 1-2 tbsp brown sugar: Sweetens and enriches the sauce color and flavor.
- 1/4 tsp ground ginger: Warms the palate with subtle spice.
- 1 1/2 tbsp toasted sesame oil: Additional oil for stir-frying and layering flavors.
- 1/2 tsp red pepper flakes (optional): Adds optional extra heat for chili lovers.
- 3 tbsp water: To thin the sauce for coating noodles and chicken evenly.
- 1 tbsp cornstarch: Thickens the sauce to a luscious finish.
- 1/3 cup crushed peanuts: For a delightful crunchy topping.
- 1/3 cup diced green onion (mostly green part): Fresh garnish that brightens the dish.
How to Make Spicy Kung Pao Chicken Noodles Recipe
Step 1: Marinate the Chicken
Start by cutting your chicken breast into roughly 1-inch pieces for quick, even cooking. Toss these pieces with 2 tablespoons of tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. This marinade infuses the chicken with savory, sweet, and spicy notes that form the backbone of your dish’s bold flavor.
Step 2: Prepare the Noodles
While your chicken marinates, cook 12 ounces of your chosen noodles according to the package instructions. Once perfectly tender, drain them well and set aside. These noodles will soak up all that amazing sauce, so don’t overcook them!
Step 3: Mix the Sauce
Whisk together your sauce ingredients—1/2 cup tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste (like sambel oelek), 1 to 2 tablespoons brown sugar, and 1/4 teaspoon ground ginger. This blend creates the sweet, spicy, tangy, and nutty flavor that makes this Spicy Kung Pao Chicken Noodles Recipe truly irresistible.
Step 4: Sauté the Aromatics
Heat 1 1/2 tablespoons of toasted sesame oil in a skillet over medium-high heat. Add the 1/2 cup diced green onion (white parts) and 1 tablespoon minced garlic and sauté until fragrant and slightly softened. This step builds a fragrant foundation that will elevate every bite.
Step 5: Cook the Chicken
Add your marinated chicken pieces to the skillet and cook them thoroughly, stirring often to develop even browning. The combination of the chicken’s marinade and the sautéed aromatics starts to really pump up the dish’s flavor at this moment.
Step 6: Thicken and Combine
In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Pour your prepared sauce into the skillet, then add the cornstarch slurry while stirring. This will thicken the sauce to a lovely glaze consistency. Toss in your cooked noodles and stir everything together until the noodles and chicken are evenly coated, making every bite vibrant and lacquered with flavor.
Step 7: Garnish and Serve
Finally, sprinkle the dish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green parts). These finishing touches add delightful crunch, fresh color, and that classic Kung Pao texture contrast that keeps you coming back for more.
How to Serve Spicy Kung Pao Chicken Noodles Recipe
Garnishes
To amp up the texture and flavor, crushed peanuts and diced green onions are your best friends here. They add fresh bursts and a satisfying crunch that contrast beautifully with the tender noodles and juicy chicken. A drizzle of extra toasted sesame oil can also enhance the aroma right before serving.
Side Dishes
This dish is mighty filling on its own, but pairing it with a light cucumber salad or steamed greens like bok choy will bring a refreshing note that balances the spicy richness. Something crisp and cool complements the fiery noodles perfectly.
Creative Ways to Present
For a fun twist, serve your Spicy Kung Pao Chicken Noodles Recipe in individual bowls garnished with cilantro leaves and thinly sliced red chili rings for vibrant color. Alternatively, layering the noodles on a large platter and sprinkling peanuts and scallions on top makes a gorgeous family-style centerpiece everyone will want to dig into.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard!), place them in an airtight container and keep them refrigerated for up to three days. The noodles will soak up more sauce over time, making the flavors even more intense.
Freezing
You can freeze the cooked chicken and sauce separately from the noodles for best texture results. Store in freezer-safe containers for up to two months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent noodles from drying out. Avoid the microwave if you want to keep the noodles from becoming mushy.
FAQs
Can I use other types of noodles in the Spicy Kung Pao Chicken Noodles Recipe?
Absolutely! This recipe is flexible. Lo mein, rice noodles, or even spaghetti can work, just be sure to cook them according to the package to get the best texture.
How spicy is this dish and can I adjust the heat?
This Spicy Kung Pao Chicken Noodles Recipe has a moderate level of heat from chili paste and optional red pepper flakes. You can easily dial it up or down by adjusting those ingredients to your taste.
Is peanut butter necessary in the sauce?
Peanut butter adds a creamy nuttiness that’s key to balancing the spicy and tangy flavors, but if you have allergies, you can substitute it with tahini or omit it, simply knowing the sauce will be less rich.
Can I make this dish gluten-free?
Yes! Just swap regular soy sauce with tamari, which is gluten-free, and use gluten-free noodles. Everything else in the Spicy Kung Pao Chicken Noodles Recipe stays the same for full flavor.
What’s a good vegetarian alternative?
Replace chicken with firm tofu or a mix of stir-fried vegetables like bell peppers, mushrooms, and snap peas. The sauce remains a delicious highlight no matter what protein or veggies you choose.
Final Thoughts
This Spicy Kung Pao Chicken Noodles Recipe is a joyful journey into vibrant Chinese flavors with a homemade touch that’s perfect for weeknights or special gatherings. It’s easy to make, endlessly satisfying, and guaranteed to brighten up your dinner table. I can’t wait for you to try it and make it your own favorite!
Print
Spicy Kung Pao Chicken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Spicy Kung Pao Chicken Noodles recipe is a flavorful and quick meal combining tender chicken breast, savory and spicy sauce, and noodles. Perfect for a weeknight dinner, it features a balanced blend of soy sauce, chili paste, peanut butter, and toasted sesame oil, garnished with crunchy peanuts and fresh green onions.
Ingredients
Chicken and Marinade
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
Noodles
- 12 oz noodles of choice
Sauce
- 1/2 cup low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g. sambel oelek)
- 1–2 tbsp brown sugar
- 1/4 tsp ground ginger
- 1 1/2 tbsp toasted sesame oil
- 1/2 tsp red pepper flakes (optional)
Vegetables and Aromatics
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
- 1/3 cup diced green onion (mostly the green part) for garnish
Other
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp toasted sesame oil (used for sautéing)
- 1/3 cup crushed peanuts for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast into small, roughly 1-inch pieces. Marinate the chicken in 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon of honey, and 1 tablespoon of chili paste. Set aside to let the flavors infuse.
- Cook the Noodles: Boil the noodles following the package instructions until al dente. Drain thoroughly and set aside.
- Make the Sauce: In a bowl, whisk together 1/2 cup low sodium tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1 to 2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes if using. Mix until well combined.
- Sauté Aromatics: Heat 1 tablespoon toasted sesame oil in a skillet over medium heat. Add the white part of the diced green onion and minced garlic. Sauté until fragrant and slightly softened, about 1-2 minutes.
- Cook the Chicken: Add the marinated chicken pieces to the skillet with the aromatics. Cook, stirring occasionally, until the chicken is fully cooked and lightly browned, about 6-8 minutes.
- Thicken the Sauce: In a small bowl, mix the cornstarch with 3 tablespoons of water until smooth. Pour the prepared sauce into the skillet with the chicken and aromatics. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
- Combine Noodles and Chicken: Add the drained noodles to the skillet and toss well with the chicken and sauce, ensuring everything is evenly coated and heated through.
- Final Touch and Serve: Remove from heat and transfer to serving plates. Garnish with crushed peanuts and the green part of the diced green onion for a fresh finish. Serve immediately.
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure noodles are gluten-free.
- Adjust chili paste and red pepper flakes to your preferred spice level.
- Peanut butter adds richness; natural or creamy peanut butter works best.
- To make it vegetarian, substitute chicken with tofu or tempeh and use a vegetarian sauce.
- Make sure not to overcook the noodles to keep them firm and avoid mushiness.
