Name: Kung Pao Chicken Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 12 ounces noodles of choice; 1 pound chicken breast; 2 tablespoons low sodium tamari or soy sauce (use regular if not gluten free); 1 tablespoon honey; 1 tablespoon chili paste; 1 tablespoon toasted sesame oil; ½ cup diced green onion (mostly the white part); 1 tablespoon minced garlic; ½ cup low sodium tamari or soy sauce; 1 tablespoon peanut butter; 2 tablespoons rice vinegar; 2 tablespoons chili paste (such as sambal oelek); 1-2 tablespoons brown sugar (to taste); ¼ teaspoon ground ginger; 1½ tablespoons toasted sesame oil; ½ teaspoon red pepper flakes (optional, for extra spice); 3 tablespoons water; 1 tablespoon cornstarch; ⅓ cup crushed peanuts; ⅓ cup diced green onion (mostly the green part)

Kung Pao Chicken Noodles are your shortcut to a weeknight dinner that explodes with flavor, color, and just the right touch of heat. This vibrant, one-pan meal ties juicy chunks of marinated chicken to perfectly chewy noodles, all tossed in a bold, savory-sweet sauce peppered with peanuts and green onions. Whether you want to impress friends or just make your family’s tastebuds dance, you’ll love how easy it is to bring this restaurant favorite to your own kitchen table.

Kung Pao Chicken Noodles Recipe - Recipe Image

Ingredients You’ll Need

At the heart of these Kung Pao Chicken Noodles are everyday ingredients that each bring something extra to the table—whether it’s a punch of umami, silky texture, fiery spice, or that addictive crunch. Here’s what you’ll need to create magic in under 30 minutes.

Noodles of choice: Rice noodles, udon, or even good old spaghetti—all give a different but delightful texture, so use what you love or have on hand.
Chicken breast: Lean and quick-cooking, chicken breast cubes become deliciously tender after marinating.
Low sodium tamari or soy sauce: Adds depth and savoriness to both the marinade and sauce without overwhelming saltiness.
Honey: Brings a subtle sweetness that balances all the spicy and tangy notes.
Chili paste: For that irresistible, tingly heat—adjust to your personal spice tolerance.
Toasted sesame oil: Layers in a toasty, nutty aroma that makes the dish irresistible.
Diced green onion (mostly white part): Adds a gentle oniony sharpness and crunch to the stir fry.
Minced garlic: Provides savory backbone and aromatic warmth.
Peanut butter: Gives the sauce a subtle creaminess underlying the spice.
Rice vinegar: Brings a pop of tang that pulls all the flavors together.
Brown sugar: A hint of caramel sweetness—use more if you’re after a sweeter finish.
Ground ginger: Delivers gentle warmth and complexity.
Red pepper flakes (optional): Turn up the heat or leave them out for a milder noodle bowl.
Water & cornstarch: These thicken that glorious sauce, helping it coat every strand.
Crushed peanuts: For the signature nutty crunch that makes Kung Pao so iconic.
Diced green onion (mostly green part): Pops of color and a hint of freshness for your final flourish.

How to Make Kung Pao Chicken Noodles

Step 1: Marinate the Chicken

Start by slicing your chicken breast into small, bite-sized pieces—about one inch cubes. Pop them in a bowl and add the soy sauce, honey, and chili paste. Mix so each piece is nicely coated, then set aside to marinate. Ideally, let the flavors work their magic for 1 to 2 hours, but even a quick 30 minutes will do if you’re eager. This simple marinade infuses every bite with that signature savory-sweet heat you crave from Kung Pao Chicken Noodles.

Step 2: Prepare the Noodles

While your chicken is marinating, bring a hearty pot of salted water to a rolling boil. Cook your noodles according to package instructions—they should be just tender, not mushy. Drain them well and set aside. These noodles will be the perfect canvas to soak up every drop of sauce later, so don’t rush this step!

Step 3: Make the Sauce

In a bowl, whisk together the low sodium soy sauce or tamari, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, and red pepper flakes. Keep whisking until the peanut butter melts smoothly into the mixture. In a separate small bowl, mix the water and cornstarch—this will help to thicken your sauce just before serving. A balanced sauce is key to great Kung Pao Chicken Noodles.

Step 4: Sauté the Aromatics

Next, grab a large skillet or wok and heat up the sesame oil over medium-low heat. Toss in your diced white parts of green onion and sauté for 2 to 3 minutes just until softened and fragrant. Add in the minced garlic and let that cook for another minute, bathing your kitchen in the most delicious aroma.

Step 5: Cook the Marinated Chicken

Add the marinated chicken pieces (discarding any leftover marinade) directly to the sizzling aromatics. Let the chicken cook, flipping once, until each side is golden and the internal temperature reaches 165°F—about 2 to 3 minutes per side. The pieces should be moist and juicy, ready to be tossed through your sauce and noodles.

Step 6: Bring It All Together

Now, pour the sauce mixture into a separate pot and place it over low heat. Give another whisk to your water-cornstarch slurry and pour that in as well. Stir frequently as the sauce gently thickens—that glossy, lacquered consistency is exactly what you want! Once ready, add your drained noodles to the pot and toss until they’re well coated in sauce.

Step 7: Assemble and Finish

Add the cooked chicken into your saucy noodles and mix everything until it’s evenly combined, letting the flavors mingle for a minute or two over gentle heat. Kung Pao Chicken Noodles are all about the boldness in every bite, so make sure every strand is beautifully slicked and dotted with juicy chicken.

How to Serve Kung Pao Chicken Noodles

Garnishes

The right garnishes take these noodles from good to unforgettable! Sprinkle liberally with crushed peanuts for crunch, and shower over freshly diced green onion (the bright green tops work perfectly here). If you like a firecracker finish, add a pinch of extra chili flakes just before serving.

Side Dishes

Kung Pao Chicken Noodles make a fantastic meal on their own, but they also partner up beautifully with quick sides. Steamed broccoli or blanched snap peas are a fresh, crunchy counterpoint. You can also add cooling cucumber salad or some quick ginger-pickled carrots for a punch of acidity to balance the heat.

Creative Ways to Present

Serve your Kung Pao Chicken Noodles family-style in a big, steaming bowl for everyone to dig into. Or, twist neat little noodle nests onto individual plates with extra peanuts on the side for a dinner party. For lunchboxes or meal prep, tuck into jars or containers—stack the chicken and noodles first, then garnish just before eating for all the crunch and freshness!

Make Ahead and Storage

Storing Leftovers

Leftover Kung Pao Chicken Noodles keep beautifully in an airtight container in the refrigerator for up to three days. You’ll find the flavors develop and meld even more, making your meal the next day arguably better than the first!

Freezing

If you need to freeze leftovers, portion generously cooled noodles into freezer-safe bags or containers. For best results, try to store the noodles and chicken separately from the garnishes to keep everything fresh. Frozen, they’re good for up to two months—just remember to label so you don’t forget!

Reheating

To bring your Kung Pao Chicken Noodles back to life, reheat gently in a skillet over low heat with a splash of water to loosen the sauce. The microwave works too, but give it a stir halfway through for even warmth. Add garnishes after reheating so you keep that signature crunch.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Feel free to swap in shrimp, tofu, or even beef for a twist. Just adjust the cooking time to suit your protein of choice, and you’ll still end up with deeply flavorful Kung Pao Chicken Noodles—well, maybe Kung Pao Shrimp Noodles or Kung Pao Tofu Noodles.

Are these noodles gluten free?

With the right swaps they sure can be! Use gluten free rice noodles and low sodium tamari instead of soy sauce to keep everything gluten free without sacrificing flavors.

How do I make it less spicy?

If you need the heat dialed down, simply reduce the amount of chili paste and leave out the red pepper flakes. The dish will still be packed with flavor, but gentle enough for milder palates.

What kind of noodles work best?

This is a forgiving recipe! Rice noodles are traditional and will soak up all that delicious sauce, but I’ve used brown rice udon and even spaghetti with fantastic results. Go with what you love or what’s in your pantry.

Can I add vegetables to the noodles?

Yes, and it’s highly encouraged! Stir fry bell peppers, broccoli, snap peas, or carrots right in with the chicken for extra nutrients, crunch, and color that make Kung Pao Chicken Noodles even more vibrant.

Final Thoughts

There’s something so comforting and exciting about a bowl of homemade Kung Pao Chicken Noodles. With fiery spice, tender chicken, chewy noodles, and those irresistible peanuts, it truly delivers a punch of flavor in every forkful. Don’t wait for takeout—give this recipe a try and discover just how easy and rewarding it is to bring this classic to your own table tonight!