Kung Pao Chicken Noodles
A quick and delicious meal combining chicken, fresh vegetables, and egg noodles, perfect for busy weeknights.
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.
- Salt and pepper to taste
Instructions
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.
Notes
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.