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Kung Pao Chicken Noodles is a delightful fusion dish that combines the bold flavors of traditional Kung Pao Chicken with the comforting texture of noodles. Originating from the Sichuan province of China, Kung Pao Chicken has long been celebrated for its unique blend of savory, spicy, and slightly sweet flavors. The addition of noodles transforms this classic recipe into a hearty meal that is perfect for any occasion, whether you're looking to whip up a quick weeknight dinner or impress guests at a gathering.

Kung Pao Chicken Noodles

Spice up your dinner with this delicious Kung Pao Chicken Noodles recipe! This quick and easy dish combines tender chicken, colorful bell peppers, and savory sauces, all tossed with egg noodles for a satisfying meal. Ready in just 30 minutes, it’s perfect for busy weeknights. With crushed peanuts for crunch and an adjustable kick of chili paste, it's a guaranteed crowd-pleaser. Give it a try and satisfy those cravings tonight!
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Ingredients
  

250g egg noodles

300g boneless chicken breast, diced

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

3 green onions, chopped

3 cloves garlic, minced

1 teaspoon ginger, minced

1/2 cup roasted unsalted peanuts

2 tablespoons soy sauce

1 tablespoon oyster sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon chili paste (adjust to taste)

Salt and pepper to taste

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken and season with salt and pepper. Stir-fry until the chicken is browned and cooked through (about 6-7 minutes). Remove the chicken from the skillet and set aside.

      Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and diced bell peppers. Stir-fry for 2-3 minutes until the vegetables are just tender.

        Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the cooked egg noodles, soy sauce, oyster sauce, hoisin sauce, rice vinegar, and chili paste. Toss everything together well, ensuring the noodles are evenly coated in the sauce.

          Add Peanuts and Serve: Stir in the roasted peanuts and chopped green onions. Cook for an additional 1-2 minutes until everything is warmed through. Adjust seasoning with more salt, pepper, or chili paste if desired.

            Plate and Enjoy: Serve the Kung Pao Chicken Noodles hot, garnished with extra green onions or peanuts on top if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4