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Kung Pao Chicken Noodles: A Delicious Twist on a Classic Recipe

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This Chicken Stir-Fry with Noodles is a quick and tasty dish featuring marinated chicken, colorful vegetables, and a savory sauce, making it an ideal choice for a family weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 8 ounces egg noodles (or your choice of noodles)
  • 1 tablespoon vegetable oil
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup unsalted roasted peanuts
  • 4–5 dried red chilies (adjust to taste)
  • 3 green onions, chopped (for garnish)

Instructions

  1. In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well to ensure all the chicken is coated.
  2. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, cornstarch, and water until smooth. Set aside.
  4. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente.
  5. Drain the noodles and rinse them under cold water. Drizzle with 1 tablespoon of vegetable oil and toss to coat.
  6. In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
  7. Add the marinated chicken in a single layer and sear for about 3-4 minutes without stirring.
  8. Stir-fry the chicken for an additional 2-3 minutes until fully cooked. Remove from the wok and set aside.
  9. In the same wok, add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
  10. Add the diced red and green bell peppers and stir-fry for about 3-4 minutes until tender-crisp.
  11. Add the dried red chilies and roasted peanuts, stirring for another minute.
  12. Return the cooked chicken to the wok with the vegetables. Pour the stir-fry sauce over the mixture.
  13. Stir everything together, ensuring the chicken and vegetables are well coated. Cook for an additional 2-3 minutes until the sauce thickens.

Notes

  • Adjust the number of dried red chilies based on your spice preference.
  • You can substitute chicken thighs with chicken breast or tofu for a different protein option.
  • Feel free to add other vegetables like broccoli or snap peas for extra nutrition.

Find it online: https://softtasty.com/kung-pao-chicken-noodles/