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Kung Pao Chicken Noodles are a flavorful and saucy dinner option that comes together in just 30 minutes. Packed with tender chicken, noodles, and a perfectly balanced kung pao sauce, this dish is an ideal choice for busy weeknights. Plus, it's versatile, easy to customize, and naturally gluten-free!
Better Than Takeout
After years of ordering kung pao chicken at restaurants I decided to create this noodle version at home. Now my kitchen fills with the most amazing aromas of garlic and sesame and that sauce hits all the right notes of sweet spicy and savory. The best part is how quickly it comes together making it perfect for those nights when takeout is tempting but you want something fresher.
What You'll Need
- Noodles: Use rice noodles, ramen, pad Thai noodles, or spaghetti.
- Chicken: 1 pound of chicken breast or tenders, cut into 1-inch pieces.
- Marinade: Soy sauce/tamari, honey, and chili paste for flavor and tenderness.
- Sauce: Soy sauce, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar for a perfect balance of sweet, spicy, and tangy flavors.
- Green Onion: Adds freshness and mild onion flavor.
- Garlic: For a robust, aromatic base.
Let's Make It Together
- Marinate the Chicken
- Combine soy sauce/tamari, honey, and chili paste. Toss chicken pieces to coat and set aside to marinate.
- Cook the Noodles
- Boil salted water and cook noodles according to package instructions. Drain and set aside.
- Prepare the Sauce
- Whisk soy sauce, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar until smooth.
- Sauté Aromatics
- Heat oil in a skillet over medium-low heat. Sauté green onion for 2-3 minutes, then add garlic and cook for 1 minute.
- Cook the Chicken
- Add marinated chicken to the skillet. Fry for 2-3 minutes on each side or until internal temperature reaches 165°F.
- Combine and Serve
- Add sauce to the noodles and mix to coat. Stir in chicken and let the flavors meld for 1-2 minutes. Garnish with crushed peanuts and diced green onions before serving.
Making It Perfect
Through many batches of this dish I've learned some helpful tricks. The marinade really makes a difference in the chicken's flavor so don't skip that step. I love adding different vegetables based on what's in my fridge bell peppers and snap peas are favorites but anything works. And if you're making it gluten-free just double check that your tamari is certified.
Keeping It Fresh
One of my favorite things about this recipe is how well it works for meal prep. I often make a double batch and portion it out for lunches during the week. It keeps beautifully in the fridge for three days and reheats really well on the stovetop just add a tiny splash of water if the noodles need loosening up. The flavors actually get even better after a day or two.
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Frequently Asked Questions
- → What type of noodles work best?
- Rice noodles are preferred, but brown rice udon noodles or regular spaghetti work well too. The recipe is flexible with noodle choice.
- → Why use low sodium soy sauce?
- Low sodium soy sauce is crucial for balanced flavor. If using regular soy sauce, use half the amount to prevent the dish from being too salty.
- → How long should I marinate the chicken?
- Ideally marinate for 1-2 hours, but even 30 minutes will work if you're short on time. This helps develop better flavor.
- → Can I add vegetables?
- Yes, vegetables like broccoli and bell peppers work great in this dish. Add them according to your preference.
- → How can I adjust the spiciness?
- Adjust the amount of chili paste and red pepper flakes, or omit the red pepper flakes entirely for a milder version.