Tasty Kung Pao Chicken Noodles (Print Version)
# Ingredients:
→ Chicken and Noodles
01 -
1 pound chicken breast, diced into small chunks (about 1 inch)
02 -
12 ounces of noodles you love (try rice noodles or udon noodles!)
03 -
2 tablespoons soy sauce or tamari (go for low sodium if you can!)
04 -
1 tablespoon honey for a little touch of sweetness
05 -
1 tablespoon chili paste to make it spicy
06 -
1 tablespoon sesame oil, toasted for extra flavor
07 -
½ cup of white parts from green onions, finely chopped
08 -
1 tablespoon of fresh garlic, minced
→ Comeback Sauce
09 -
½ cup soy sauce or tamari (low sodium works best)
10 -
1 tablespoon peanut butter (smooth and creamy is ideal)
11 -
2 tablespoons rice vinegar (adds a nice tang)
12 -
2 tablespoons chili paste (go with sambal oelek if you've got it!)
13 -
1-2 tablespoons brown sugar (adjust based on how sweet you like it)
14 -
¼ teaspoon powdered ginger
15 -
1½ tablespoons toasted sesame oil
16 -
½ teaspoon red pepper flakes for extra heat
17 -
3 tablespoons water mixed with 1 tablespoon of cornstarch
→ Toppings
18 -
⅓ cup crushed peanuts for crunchiness
19 -
⅓ cup chopped green onion (use the green parts)
# Instructions:
01 -
Slice your chicken into small, bite-sized pieces (about one inch each) and toss them into a bowl. Coat them with soy sauce or tamari, honey, and chili paste. Let the chicken marinate for 30 minutes at least, though longer (like an hour or two) is even better.
02 -
Start a big pot of boiling water and season it with a pinch of salt. Follow the directions on your noodle package to cook them to perfection. When done, strain them and put them aside until needed.
03 -
Combine your sauce ingredients in a mixing bowl—don’t add the water-and-cornstarch mix yet. You’ll use that later to thicken things up!
04 -
Heat sesame oil in a skillet on medium-low heat. Sauté the white parts of your green onion for about 2-3 minutes. Follow that with the minced garlic for another minute until everything smells irresistible.
05 -
Drop your marinated chicken into the pan, discarding any leftover marinade. Sear each side for 2-3 minutes until fully cooked and the inside reaches 165°F.
06 -
Heat your sauce in a pot over low heat. Stir the cornstarch and water mix before adding it in. Let things thicken. Toss in the noodles, and once it’s all coated well, add the chicken. Cook everything together for another minute or two, mixing the flavors.
07 -
Plate the noodles and chicken, then sprinkle crushed peanuts and fresh green onions on top. Feel free to add extras like broccoli or bell peppers for some color and nutrition!
# Notes:
01 -
This recipe works with tons of noodle options—rice noodles, udon, or even spaghetti. Experiment!
02 -
If you’re using regular soy sauce (instead of low sodium), cut back on its quantity to avoid an overly salty dish.
03 -
Veggies are a great addition—broccoli, bell peppers, or whatever you love will work here.