why make this recipe
Kung Pao Chicken Noodles is a delicious and quick meal that brings together the savory flavors of chicken, vegetables, and noodles. It’s perfect for busy weeknights when you want something homemade but don’t have a lot of time. This recipe is not only satisfying, but it’s also packed with nutrients from fresh vegetables, making it a healthy choice for the whole family.
how to make Kung Pao Chicken Noodles
Ingredients:
- 8 oz egg noodles
- 1 lb chicken breast, diced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp peanut oil
- 1 cup bell peppers, chopped
- 1 cup snow peas
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup peanuts
- 1 green onion, chopped
- Salt and pepper to taste
Directions:
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat peanut oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until it’s browned and cooked through, about 5-7 minutes.
- Add the bell peppers, snow peas, garlic, and ginger to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, hoisin sauce, and rice vinegar. Pour the sauce over the chicken and vegetables.
- Add the cooked noodles to the skillet and toss everything together until evenly coated with sauce. Stir in the peanuts and green onions before serving. Enjoy!
how to serve Kung Pao Chicken Noodles
Serve Kung Pao Chicken Noodles hot, right from the skillet. You can plate the noodles and top them with extra peanuts and chopped green onions for garnish. This dish can also be enjoyed with a side of steamed rice if you want a heartier meal.
how to store Kung Pao Chicken Noodles
To store leftovers, let the dish cool completely and then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving again.
tips to make Kung Pao Chicken Noodles
- Make sure to not overcook the chicken; it should be juicy and tender.
- Use fresh vegetables for the best flavor and texture.
- Adjust the level of spiciness by adding chili flakes if you like it hotter.
- For a vegetarian version, substitute chicken with tofu or another protein alternative.
variation
You can add more vegetables like broccoli, carrots, or snap peas depending on your preferences. You can also change the protein to shrimp, beef, or tofu for a different flavor profile.
FAQs
Can I use a different type of noodle?
Yes, you can use rice noodles or another type of noodle if you prefer.
Is Kung Pao Chicken Noodles spicy?
Traditionally, Kung Pao dishes can be a bit spicy, but this recipe is not spicy unless you add chili flakes.
Can I prepare this dish ahead of time?
You can prepare the chicken and vegetables ahead of time but it’s best to cook the noodles fresh just before serving for the best texture.
Kung Pao Chicken Noodles
Ingredients
Main Ingredients
- 8 oz egg noodles Use your preferred type of egg noodles.
- 1 lb chicken breast, diced Ensure the chicken is cut into bite-sized pieces.
- 2 tbsp soy sauce Low-sodium soy sauce can be used if preferred.
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp peanut oil Can substitute with other cooking oil if needed.
- 1 cup bell peppers, chopped Any color of bell pepper can be used.
- 1 cup snow peas Trimmed and ready for cooking.
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup peanuts Use roasted peanuts for crunch.
- 1 green onion, chopped For garnish.
- Salt and pepper to taste
Instructions
Preparation
-
Cook the egg noodles according to package instructions. Drain and set aside.
-
In a large skillet, heat peanut oil over medium-high heat.
Cooking Chicken
-
Add the diced chicken and season with salt and pepper. Cook until it’s browned and cooked through, about 5-7 minutes.
-
Add the bell peppers, snow peas, garlic, and ginger to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Combining Ingredients
-
In a small bowl, mix together the soy sauce, hoisin sauce, and rice vinegar.
-
Pour the sauce over the chicken and vegetables.
-
Add the cooked noodles to the skillet and toss everything together until evenly coated with sauce.
-
Stir in the peanuts and green onions before serving.
Notes
Kung Pao Chicken Noodles
A quick and delicious meal combining chicken, fresh vegetables, and egg noodles, perfect for busy weeknights.
Main Ingredients
- 8 oz egg noodles (Use your preferred type of egg noodles.)
- 1 lb chicken breast, diced (Ensure the chicken is cut into bite-sized pieces.)
- 2 tbsp soy sauce (Low-sodium soy sauce can be used if preferred.)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp peanut oil (Can substitute with other cooking oil if needed.)
- 1 cup bell peppers, chopped (Any color of bell pepper can be used.)
- 1 cup snow peas (Trimmed and ready for cooking.)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup peanuts (Use roasted peanuts for crunch.)
- Salt and pepper to taste
Preparation
- Cook the egg noodles according to package instructions. Drain and set aside.
Cooking Chicken
- In a large skillet, heat peanut oil over medium-high heat.
- Add the diced chicken and season with salt and pepper. Cook until it’s browned and cooked through, about 5-7 minutes.
- Add the bell peppers, snow peas, garlic, and ginger to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Combining Ingredients
- In a small bowl, mix together the soy sauce, hoisin sauce, and rice vinegar.
- Pour the sauce over the chicken and vegetables.
- Add the cooked noodles to the skillet and toss everything together until evenly coated with sauce.
- Stir in the peanuts and green onions before serving.
Make sure to not overcook the chicken; it should be juicy and tender. Use fresh vegetables for the best flavor and texture. Adjust the level of spiciness by adding chili flakes if desired. For a vegetarian version, substitute chicken with tofu or another protein.
