If you are craving a bold, flavorful dinner that packs a punch with every bite, then you are going to love this Spicy Kung Pao Chicken Noodles Recipe. It’s an incredible fusion of tender chicken, chewy noodles, and a spicy, savory sauce that perfectly balances heat, sweetness, and a touch of tang. This dish is so satisfying and colorful, it elevates weeknight meals into a restaurant-quality experience you can whip up in under 30 minutes. Trust me, once you try this Spicy Kung Pao Chicken Noodles Recipe, it will instantly become one of your all-time favorites to make and share with family or friends.
Ingredients You’ll Need
Every ingredient in this Spicy Kung Pao Chicken Noodles Recipe plays a crucial role in building layers of flavor and texture. From the noodles that create a perfect base to the bold, spicy sauce that ties everything together, each component is simple yet essential for the delicious results you’ll enjoy.
- 12 oz noodles of choice: Pick your favorite noodles — egg, rice, or even soba — to soak up the sauce beautifully.
- 1 lb chicken breast: Cubed for tender, juicy bites that absorb the marinade perfectly.
- 2 tbsp low sodium tamari or soy sauce: A savory, salty marinade base, opt for tamari if you need gluten-free.
- 1 tbsp honey: Adds a subtle sweetness to balance the heat in the marinade.
- 1 tbsp chili paste: Brings the signature spicy kick; sambel oelek works great here.
- 1 tbsp toasted sesame oil: Imparts a rich, nutty aroma vital to authentic flavor.
- 1/2 cup diced green onion (white part): Adds sharp, fresh flavor in the cooking process.
- 1 tbsp minced garlic: For a punch of fragrant boldness.
- 1/2 cup low sodium tamari or soy sauce: Forms the savory backbone of the stir-fry sauce.
- 1 tbsp peanut butter: Adds creamy richness and depth to the sauce.
- 2 tbsp rice vinegar: Provides bright acidity to lift the flavors.
- 2 tbsp chili paste: Enhances spiciness throughout the dish.
- 1-2 tbsp brown sugar: Balances out the spicy heat with mellow sweetness.
- 1/4 tsp ground ginger: Adds warmth and subtle zest.
- 1 1/2 tbsp toasted sesame oil: Used for stir-frying to keep that toasty depth.
- 1/2 tsp red pepper flakes (optional): For an extra layer of heat, if you dare.
- 3 tbsp water: Helps adjust the sauce consistency perfectly.
- 1 tbsp cornstarch: Thickens the sauce to coat the noodles and chicken beautifully.
- 1/3 cup crushed peanuts: Adds delightful crunch and nuttiness just before serving.
- 1/3 cup diced green onion (green part): For a fresh, vibrant garnish finish.
How to Make Spicy Kung Pao Chicken Noodles Recipe
Step 1: Marinate the Chicken
Start by cutting the chicken breast into small, roughly 1-inch pieces. Toss them in a simple marinade of tamari (or soy sauce), honey, and chili paste to infuse every morsel with sweet, spicy flavor. Let the chicken soak in this blend while you prepare other components to maximize taste.
Step 2: Cook the Noodles
Next, cook the noodles according to the package instructions. Drain them well and set aside. These noodles will soak up the vibrant sauce later on, so choosing noodles that hold sauces well is key to the final dish’s texture and flavor harmony.
Step 3: Mix the Sauce
In a bowl, whisk together everything except for the water and cornstarch — this includes tamari, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, and sesame oil. Creating this sauce base ahead of stir-frying means you’ll have all the bold flavors instantly ready to hit the wok.
Step 4: Sauté the Aromatics
Heat the toasted sesame oil in a skillet over medium-high heat. Add diced green onions (the white parts) and minced garlic, sautéing until fragrant and soft. This step builds the essential aromatic foundation for our spicy kung pao chicken noodles recipe.
Step 5: Cook the Chicken
Add the marinated chicken pieces to the skillet with the aromatics and cook until they are just done and lightly browned. This seals in the marinade flavors and keeps the chicken juicy while layering in more depth to the dish.
Step 6: Thicken the Sauce and Combine
In a small bowl, mix the cornstarch with water to create a slurry. Pour the prepared sauce into the skillet, then add the slurry to thicken. Immediately add the cooked noodles and chicken, tossing everything together to combine fully and coat each strand and chunk with luscious sauce.
Step 7: Let Flavors Meld
Allow the mixture to cook for a couple more minutes so that every bite of the Spicy Kung Pao Chicken Noodles Recipe is deliciously infused with the harmonious mix of spicy, sweet, and savory notes.
Step 8: Finish with Garnishes
Before serving, sprinkle crushed peanuts and the green parts of diced green onions over the noodles. These garnishes add texture and a pop of freshness that perfectly complement the richness of the dish.
How to Serve Spicy Kung Pao Chicken Noodles Recipe
Garnishes
Peanuts and green onions are the classic finishing touches, giving both crunch and freshness. For extra flair or a subtle twist, you can add sesame seeds or a drizzle of extra chili oil to amp up the heat and visual appeal.
Side Dishes
Serve with simple sides like steamed bok choy, roasted broccoli, or even a crunchy Asian slaw. These bright and crisp veggies balance the richness of the spicy kung pao chicken noodles recipe, making your meal well-rounded and satisfying.
Creative Ways to Present
For special occasions or casual dinners, serve this dish in a large colorful bowl or family-style platter to encourage sharing. You can also serve it in lettuce cups or over sautéed greens to mix up textures and look a little more elegant on the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftovers in an airtight container and refrigerate. The flavors meld even more overnight, making for an easy next-day meal that tastes just as amazing.
Freezing
This dish is best enjoyed fresh, but you can freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving long to prevent drying out the chicken and noodles.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Tofu, shrimp, or beef work wonderfully in this recipe. Adjust cooking times accordingly so your protein cooks perfectly without losing tenderness.
How spicy is this Spicy Kung Pao Chicken Noodles Recipe?
The heat level is lively but balanced, thanks to the chili pastes and optional red pepper flakes. You can easily tone it down or up depending on your preference by adjusting the amount of chili paste and flakes.
What type of noodles work best?
Egg noodles, rice noodles, or any stir-fry noodles absorb the sauce well and complement the texture beautifully. Choose your favorite based on what you have or your dietary preferences.
Is this recipe gluten-free?
It can be! Just be sure to use tamari instead of soy sauce and check that all other ingredients, like chili paste, don’t contain gluten.
Can I prepare this recipe ahead of time?
Yes! You can marinate the chicken a few hours in advance to deepen the flavor, and even prep the sauce mix ahead. Just combine everything and cook fresh for best results.
Final Thoughts
This Spicy Kung Pao Chicken Noodles Recipe is a total winner when you want something quick, spicy, and seriously delicious. With its perfect balance of flavors and inviting textures, it’s a meal that truly delivers comfort and excitement in every forkful. You are going to have so much fun making and sharing this recipe, and it just might become your go-to weeknight favorite. Give it a try and watch your kitchen fill with irresistible aromas and happy smiles!
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
A vibrant and spicy Kung Pao Chicken Noodles recipe combining tender marinated chicken, savory and tangy sauce, and perfectly cooked noodles, topped with crunchy peanuts and fresh green onions for a delightful Asian-inspired meal.
Ingredients
Noodles and Chicken
- 12 oz noodles of choice
- 1 lb chicken breast, cut into small, roughly 1-inch pieces
- 2 tbsp low sodium tamari or soy sauce (if not gluten-free)
- 1 tbsp honey
- 1 tbsp chili paste
Sauce and Seasonings
- 1 tbsp toasted sesame oil
- 1/2 cup diced green onion (mostly the white part)
- 1 tbsp minced garlic
- 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)
- 3 tbsp water
- 1 tbsp cornstarch
Garnish
- 1/3 cup crushed peanuts
- 1/3 cup diced green onion (mostly the green part)
Instructions
- Marinate the Chicken: Cut the chicken breast into small, roughly 1-inch pieces and marinate them in 2 tbsp low sodium tamari or soy sauce, 1 tbsp honey, and 1 tbsp chili paste. Set aside to absorb the flavors.
- Cook the Noodles: Prepare the noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a bowl, combine all sauce ingredients except water and cornstarch: 1 tbsp toasted sesame oil, 1/2 cup diced green onion (white part), 1 tbsp minced garlic, 1/2 cup low sodium tamari or soy sauce, 1 tbsp peanut butter, 2 tbsp rice vinegar, 2 tbsp chili paste, 1-2 tbsp brown sugar, 1/4 tsp ground ginger, 1 1/2 tbsp toasted sesame oil, and 1/2 tsp red pepper flakes (if using). Mix well to create a cohesive sauce.
- Sauté the Aromatics: Heat a skillet over medium heat with 1 tbsp toasted sesame oil. Add the marinated chicken and sauté until the chicken is cooked through and slightly browned.
- Cook the Chicken: Continue cooking the chicken until it is no longer pink inside and reaches safe cooking temperature.
- Thicken the Sauce: Mix 1 tbsp cornstarch with 3 tbsp water to create a slurry. Pour the sauce mixture into the skillet with the chicken, then add the cornstarch slurry. Stir well to combine and allow the sauce to thicken.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with the chicken and sauce. Toss everything together thoroughly to coat the noodles in the spicy Kung Pao sauce. Let the mixture simmer for a couple of minutes to meld flavors.
- Garnish and Serve: Remove from heat and garnish the dish with 1/3 cup crushed peanuts and 1/3 cup diced green onion (green part). Serve hot and enjoy the spicy, savory noodles.
Notes
- Use tamari for a gluten-free version of this recipe.
- Adjust chili paste quantity according to your preferred spice level.
- Toasting the sesame oil enhances the nutty flavor.
- If peanut butter is unavailable, substitute with almond butter for a different but delicious taste.
- Ensure the cornstarch slurry is well mixed before adding to prevent lumps.
- Serve immediately for the best texture; noodles may absorb sauce over time if left standing.
