If you love bold flavors and crave a meal that packs a punch, the Spicy Kung Pao Chicken Noodles Recipe is an absolute must-try. This dish is a vibrant fusion of tender chicken, chewy noodles, and a spicy, tangy sauce that brings everything together beautifully. Each bite delivers a delightful play of textures and tastes—from the crunch of crushed peanuts to the fiery kick of chili paste—all balanced perfectly with savory tamari and a hint of sweetness. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe turns an everyday ingredient list into an unforgettable feast.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in creating Spicy Kung Pao Chicken Noodles Recipe. Each component plays a crucial role, bringing depth, spice, and texture to this dynamic dish. From the chewy noodles that soak up the sauce to the crunchy peanuts that add a satisfying contrast, every element is vital for flavor harmony.
- 12 oz noodles of choice: This serves as the hearty base soaking up all the delicious sauce.
- 1 lb chicken breast: Lean, tender protein that pairs perfectly with spicy flavors.
- 2 tbsp low sodium tamari or soy sauce: Brings salty umami while keeping sodium in check.
- 1 tbsp honey: Adds a touch of sweetness to balance the heat.
- 1 tbsp chili paste: The spicy core that gives this dish its signature kick.
- 1 tbsp toasted sesame oil: Adds a nutty aroma and depth of flavor.
- 1/2 cup diced green onion (white part): Provides a mild sharpness and freshness at the start of cooking.
- 1 tbsp minced garlic: Boosts savory depth with a punch of aroma.
- 1/2 cup low sodium tamari or soy sauce: Enhances the sauce’s savoriness.
- 1 tbsp peanut butter: Gives the sauce a creamy, rich texture and nutty flavor.
- 2 tbsp rice vinegar: Introduces tangy brightness to balance richness.
- 2 tbsp chili paste (e.g., sambel oelek): Doubles the spicy heat for those who love bold flavors.
- 1–2 tbsp brown sugar: Rounds out heat and acidity with natural sweetness.
- 1/4 tsp ground ginger: Adds warmth without overpowering.
- 1 1/2 tbsp toasted sesame oil: For sautéing and that unmistakable nutty depth.
- 1/2 tsp red pepper flakes (optional): Extra heat if you want to turn up the spice.
- 3 tbsp water: Helps to thin the sauce and mix the flavors.
- 1 tbsp cornstarch: Thickens the sauce to cling beautifully to noodles and chicken.
- 1/3 cup crushed peanuts: Adds crunchy, salty contrast as a finishing touch.
- 1/3 cup diced green onion (green part): Fresh and vibrant garnish that lifts the whole dish.
How to Make Spicy Kung Pao Chicken Noodles Recipe
Step 1: Prepare the Chicken
Start by cutting the chicken breast into small, roughly 1-inch pieces. This size ensures each bite is perfectly tender and able to soak up the marinade and sauce flavors. Marinate the pieces in 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of chili paste for at least 10 minutes. This simple marinade infuses the chicken with a balanced combination of salty, sweet, and spicy elements before cooking.
Step 2: Cook the Noodles
While the chicken marinates, cook 12 ounces of your favorite noodles according to the package instructions. Whether you prefer egg noodles, rice noodles, or wheat-based, choose the type you love most. Once cooked, drain them well and set them aside so they’re ready to soak up that delicious sauce later on.
Step 3: Whisk the Sauce
In a bowl, whisk together the sauce ingredients—1/2 cup soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, 1 to 2 tablespoons brown sugar, and 1/4 teaspoon ground ginger. This spicy-sweet mixture creates the heart of your Spicy Kung Pao Chicken Noodles Recipe, delivering complex depths of flavor that tie the dish together.
Step 4: Sauté Aromatics
Heat 1 1/2 tablespoons toasted sesame oil in a skillet over medium heat. Add 1/2 cup diced green onion (white part) and 1 tablespoon minced garlic, sautéing until fragrant and slightly softened. These aromatics are essential because they build the flavor base and carry the heat more evenly through the dish.
Step 5: Cook the Chicken
Add the marinated chicken pieces to the skillet and cook until they’re browned and cooked through, about 5 to 7 minutes. Stir frequently to ensure even cooking and to prevent sticking. The chicken will absorb the garlic and green onion flavors, making each bite packed with savory goodness.
Step 6: Thicken the Sauce and Combine
In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Pour the prepared sauce over the cooked chicken and aromatics, stirring to combine. Slowly add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens enough to cling deliciously to the chicken.
Step 7: Add Noodles and Finish
Fold in the cooked noodles gently, allowing them to evenly coat with the rich and spicy sauce. Let the noodles and chicken mingle for a minute or two, so the flavors marry perfectly. This last step seals the deal on your Spicy Kung Pao Chicken Noodles Recipe, making it irresistible.
How to Serve Spicy Kung Pao Chicken Noodles Recipe
Garnishes
Sprinkle 1/3 cup crushed peanuts and 1/3 cup diced green onion (the green part) generously over the finished dish. The peanuts add a wonderful crunch and nutty flavor, which contrasts delightfully with the soft noodles and tender chicken. The fresh green onions lend a bright pop of color and freshness to each bite.
Side Dishes
Serve your Spicy Kung Pao Chicken Noodles along with simple stir-fried veggies like bok choy, snap peas, or broccoli to round out the meal. A light cucumber salad or steamed jasmine rice also pairs beautifully, balancing the spiciness and enhancing the overall experience.
Creative Ways to Present
For a fun twist, serve this dish in individual bowls topped with a lime wedge for a citrusy zing. You can also arrange the noodles in lettuce cups for a fresh, crispy contrast. Garnishing with a drizzle of extra chili paste or a handful of fresh cilantro will make it feel even more special and personalized.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of the Spicy Kung Pao Chicken Noodles Recipe in an airtight container in the refrigerator for up to 3 days. Keeping the dish well sealed helps maintain the flavors and prevents the noodles from drying out.
Freezing
While this dish is best enjoyed fresh, you can freeze cooked chicken and sauce without noodles. Freeze in a sturdy container for up to 2 months. When ready to eat, thaw overnight in the refrigerator and cook fresh noodles to combine before serving.
Reheating
Reheat leftovers gently in a pan over medium-low heat with a splash of water or broth to loosen the sauce. Stir frequently to avoid sticking and to revive that fresh, saucy texture. Avoid microwaving for the best taste and texture retention.
FAQs
Can I use other types of noodles for the Spicy Kung Pao Chicken Noodles Recipe?
Absolutely! Rice noodles, egg noodles, or even spaghetti can work wonderfully. Just make sure to cook them according to their package instructions and drain well before mixing with the sauce.
Is it possible to make this recipe vegetarian?
Yes, swap the chicken for tofu or tempeh, and use vegetable broth if needed for the sauce. The rich sauce and crunchy peanuts ensure it remains flavorful and satisfying without meat.
How spicy is this Spicy Kung Pao Chicken Noodles Recipe?
The heat level can easily be adjusted by altering the amount of chili paste and red pepper flakes. For a milder version, reduce these or omit the red pepper flakes altogether.
Can I prepare this dish in advance for a gathering?
You can prep the chicken and sauce ahead of time and keep the noodles separate. Combine and cook just before serving to keep textures fresh and flavors vibrant.
What is the purpose of the cornstarch in the recipe?
Cornstarch acts as a thickening agent, helping the sauce cling beautifully to the chicken and noodles without being runny.
Final Thoughts
This Spicy Kung Pao Chicken Noodles Recipe is a brilliant way to bring exciting, bold flavors into your kitchen with ingredients you likely already love. It’s easy, quick, and packs a punch that will keep you coming back for seconds. I hope you give it a try soon — it’s one of those dishes that feels like a warm hug with a spicy kick!
Print
Spicy Kung Pao Chicken Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and spicy Kung Pao Chicken Noodles recipe that combines tender chicken, savory and tangy sauce, and perfectly cooked noodles for a quick and satisfying meal. This dish features a balance of heat from chili paste and red pepper flakes, sweetness from honey and brown sugar, and crunch from crushed peanuts, making it a perfect Asian-inspired dinner ready in just 30 minutes.
Ingredients
Chicken Marinade
- 1 lb chicken breast, cut into 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (use tamari for 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 (use tamari for gluten-free)
- 1 tbsp peanut butter
- 2 tbsp rice vinegar
- 2 tbsp chili paste (e.g., sambal 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)
Other Ingredients
- 1/2 cup diced green onion (mostly the white part, for sautéing)
- 1 tbsp minced garlic
- 1 1/2 tbsp toasted sesame oil (for cooking)
- 3 tbsp water
- 1 tbsp cornstarch
- 1/3 cup crushed peanuts (for garnish)
- 1/3 cup diced green onion (mostly the green part, for garnish)
Instructions
- Prepare the chicken: Cut the chicken breast into small, roughly 1-inch pieces. Marinate the chicken pieces in 2 tablespoons of low sodium tamari or soy sauce, 1 tablespoon honey, and 1 tablespoon chili paste. Set aside to absorb the flavors.
- Cook the noodles: Boil noodles according to package instructions until al dente. Drain thoroughly and set aside, keeping them warm.
- 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, 1-2 tablespoons brown sugar, 1/4 teaspoon ground ginger, 1 1/2 tablespoons toasted sesame oil, and 1/2 teaspoon red pepper flakes if using. Set this sauce mixture aside.
- Sauté aromatics: Heat 1 1/2 tablespoons toasted sesame oil in a skillet over medium heat. Add 1/2 cup diced green onions (white parts) and 1 tablespoon minced garlic, sautéing until fragrant and softened, about 1-2 minutes.
- Cook the chicken: Add the marinated chicken pieces to the skillet with aromatics. Cook, stirring often, until chicken is cooked through and no longer pink inside, about 6-8 minutes.
- Thicken the sauce: In a small bowl, mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry. Pour the prepared sauce over the cooked chicken in the skillet, stirring well. Add the cornstarch slurry and cook for another 2-3 minutes, stirring frequently, until the sauce has thickened.
- Combine noodles and chicken: Add the cooked noodles to the skillet with the chicken and sauce. Toss everything together gently but thoroughly to ensure the noodles are fully coated with the sauce and heated through.
- Garnish and serve: Remove the skillet from heat. Garnish the dish with 1/3 cup crushed peanuts and 1/3 cup diced green onions (green parts). Serve immediately for best flavor and texture.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust chili paste and red pepper flakes to control the spice level according to personal preference.
- You can substitute chicken breast with firm tofu or shrimp for variation.
- If peanut allergy is a concern, omit the peanuts and peanut butter, substituting with sunflower seed butter and seeds as garnish.
- Cook noodles just until al dente to avoid mushy texture when tossed with sauce.
- This dish can be prepared up to step 6 in advance; add noodles and garnish fresh when serving.
