Spicy Kung Pao Chicken Noodles
Spicy Kung Pao Chicken Noodles - glossy noodles coated in a rich, tangy-sweet, and fiery sauce. Every forkful carries tender chicken, smoky dried chilies, nutty peanuts, and just the right amount of heat. It’s the kind of dish that instantly wakes up your taste buds and leaves you reaching for another bite.
Equipment
- Wok - Traditional optional
- Wok - Modern optional
Ingredients
Noodles & Chicken:
- 10 ounces spaghetti or linguine noodles
- 1 tablespoon sesame oil
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 2 cloves garlic minced
- 6 –8 dried chili peppers
Kung Pao Sauce:
- ½ cup soy sauce
- ⅓ cup rice vinegar or black vinegar if available
- ¼ cup brown sugar
- 1 tablespoon chili garlic sauce
- 1 tablespoon cornstarch
To Finish:
- ⅓ cup roasted unsalted peanuts
- Chopped green onions for garnish
- Red pepper flakes for garnish
Instructions
Cook the noodles:
- Boil spaghetti or linguine according to package directions until al dente. Drain and set aside.
Make the sauce:
- In a small bowl, whisk together soy sauce, vinegar, brown sugar, chili garlic sauce, and cornstarch until smooth. Set aside.
Cook the chicken:
- Heat a large skillet or wok over medium-high heat. Add sesame oil and cubed chicken. Stir-fry for 5–7 minutes until cooked through and lightly golden.
Add aromatics:
- Stir in minced garlic and dried chili peppers. Cook for about 2 minutes until fragrant and the peppers soften slightly.
Combine with sauce:
- Pour the prepared sauce into the pan. Stir well and let it cook for 1–2 minutes, until the sauce thickens and coats the chicken.
Finish the dish:
- Add the cooked noodles and peanuts. Toss everything together until evenly coated in the sauce.
Serve:
- Garnish with chopped green onions and a sprinkle of red pepper flakes for extra heat. Enjoy warm!
Tried this recipe?Let us know how it was!