Prepare to fall head over heels for Kung Pao Chicken Noodles! This recipe has everything you crave: juicy marinated chicken, springy noodles, a rich sweet-spicy sauce, and plenty of crunchy peanuts. The irresistible blend of flavors and textures is straight from your favorite takeout, yet it comes together easily at home—and it’s way better (and healthier!) than anything you’ll find in a box. Whether you’re a weeknight dinner fanatic or aiming to impress your friends at a casual gathering, Kung Pao Chicken Noodles is the crowd-pleaser you’ve been looking for.

Ingredients You’ll Need

Kung Pao Chicken Noodles Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised how simple the ingredient list is for such a complex-tasting dish! Every item here—from the velvety peanut butter to the punchy green onions—builds layers of flavor, color, and crunch into your bowl of Kung Pao Chicken Noodles.

Noodles of choice (12 ounces): Pick wheat noodles, rice noodles, or even spaghetti for maximum chew and soakage of sauce.
Chicken breast (1 pound): Lean, tender protein that’s perfect for absorbing that delicious marinade.
Low sodium tamari or soy sauce (2 tablespoons for marinade, 1/2 cup for sauce): The umami backbone, with tamari for a gluten-free option.
Honey (1 tablespoon): Brings a touch of sweetness to round out the deep, spicy notes.
Chili paste (1 tablespoon for marinade, 2 tablespoons for sauce): Choose your favorite for fiery heat—sambel oelek is amazing here.
Toasted sesame oil (1 tablespoon for chicken, 1 1/2 tablespoons for sauce): Adds nutty depth and that signature wok-kissed aroma.
Diced green onion (1/2 cup mostly white part for cooking, 1/3 cup mostly green part for garnish): Gives a pop of color and a satisfying allium bite.
Minced garlic (1 tablespoon): Don’t skip—for savory, aromatic warmth.
Peanut butter (1 tablespoon): Creamy richness adds body and flavor to the sauce.
Rice vinegar (2 tablespoons): For that bright, tangy zing that wakes up the whole dish.
Brown sugar (1-2 tablespoons): Start with less for a more savory profile, or add more for extra sweetness.
Ground ginger (1/4 teaspoon): A pinch of warmth that makes everything pop.
Red pepper flakes (1/2 teaspoon, optional): Turn up (or down) the heat as you prefer.
Water (3 tablespoons): For achieving the perfect sauce consistency.
Cornstarch (1 tablespoon): Ensures your sauce clings to every noodle.
Crushed peanuts (1/3 cup): All about that classic crunchy texture!

How to Make Kung Pao Chicken Noodles

Step 1: Cut the Chicken

Start by cutting your chicken breast into small, bite-size pieces—about one inch is perfect. Smaller pieces guarantee every morsel cooks quickly and evenly, soaking up that savory marinade and integrating seamlessly with the noodles.

Step 2: Marinate the Chicken

Pop your chicken pieces into a bowl with 2 tablespoons of tamari or soy sauce, 1 tablespoon of honey, and 1 tablespoon of chili paste. Give everything a good mix and let it marinate. If you’ve got time, leave it for 1–2 hours for ultimate flavor; but even 30 minutes will make a big difference if you’re in a rush!

Step 3: Cook the Noodles

Bring a big pot of salted water to a rolling boil, and cook your noodles according to the package directions. Once they’re done, drain well and set aside. Keep them handy—their starring moment is coming!

Step 4: Whisk the Sauce

In a bowl, whisk together all the sauce ingredients except for the water and cornstarch: 1/2 cup tamari or soy sauce, 1 tablespoon peanut butter, 2 tablespoons rice vinegar, 2 tablespoons chili paste, brown sugar, 1 1/2 tablespoons toasted sesame oil, ground ginger, and red pepper flakes. This is where Kung Pao Chicken Noodles really develop their addictive flavor.

Step 5: Sauté the Aromatics

Heat 1 tablespoon sesame oil in a large skillet over medium-low heat. Add the diced white parts of the green onion and sauté for 2–3 minutes until fragrant. Toss in the minced garlic and stir for another minute, letting the kitchen fill with incredible aromas.

Step 6: Cook the Chicken

Add your marinated chicken to the skillet (discard any leftover marinade) and let it cook for 2–3 minutes per side, or until each piece is golden on the outside and cooked through. You want that beautiful caramelization for both taste and texture.

Step 7: Combine Sauce and Noodles

Pour your prepared sauce into a saucepan over low heat. In a separate small bowl, whisk 3 tablespoons water with 1 tablespoon cornstarch until smooth. Add it to the sauce and let it thicken for a minute or two. Once it starts to get glossy, fold in the cooked noodles and toss to coat every strand.

Step 8: Add the Chicken

Gently mix the sautéed chicken into the saucy noodles, allowing the flavors to meld together for a minute or two. Every bite should be a magical combo of tender chicken and glistening noodles.

Step 9: Finish and Serve

Sprinkle with crushed peanuts and the green parts of the green onion. Pile onto plates, grab your chopsticks or a fork, and get ready to fall in love!

How to Serve Kung Pao Chicken Noodles

Garnishes

For that authentic, ultra-satisfying finish, always top your Kung Pao Chicken Noodles with a generous handful of crushed peanuts and a scattering of fresh green onion. These classic garnishes add both flavor and a rainbow of texture, turning your bowl into a masterpiece.

Side Dishes

Kung Pao Chicken Noodles are filling on their own, but a side of simple steamed broccoli, snow peas, or bell peppers brings welcome freshness and color. If you’re feeling fancy, a crisp cucumber sesame salad or homemade spring rolls are fantastic choices.

Creative Ways to Present

You can serve Kung Pao Chicken Noodles family-style in a big, beautiful bowl, or ladle individual servings into takeout-style boxes for a playful, restaurant vibe. Try twisting the noodles into little nests for an elegant touch at dinner parties, or stuff leftovers into lettuce cups for a fun, low-carb lunch!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store cooled Kung Pao Chicken Noodles in an airtight container in the fridge for up to four days. The flavors continue to develop, making them even more delicious the next day. Just be sure to give everything a good toss before serving.

Freezing

Kung Pao Chicken Noodles actually freeze quite well! Let the noodles and chicken cool completely, then portion into airtight freezer-safe bags or containers. They’ll keep happily in the freezer for up to two months, perfect for a speedy, satisfying meal whenever the craving strikes.

Reheating

To reheat, simply microwave single servings in 30-second bursts, stirring between each, until hot. Or, warm gently in a skillet over low heat with a splash of water to loosen the sauce and restore maximum slurpiness. Don’t forget a fresh sprinkle of peanuts and green onion!

FAQs

Can I use a different protein in place of chicken?

Absolutely! Kung Pao Chicken Noodles are super flexible. Swap the chicken for shrimp, tofu, or thinly sliced beef. Just adjust the cooking time for your chosen protein and follow the rest of the recipe as written.

How spicy are Kung Pao Chicken Noodles?

The spice level is very customizable. Use less chili paste and skip the red pepper flakes for a milder dish. If you love heat, add more chili paste or even a dash of Szechuan peppercorns for that authentic tongue-tingling kick!

Is this recipe gluten-free?

If you use tamari (instead of soy sauce) and pick gluten-free noodles, these Kung Pao Chicken Noodles can be completely gluten-free. Always double-check the labels on any store-bought products you use.

Can I prep anything ahead of time?

Yes! You can chop all your veggies and mix the sauce ingredients a day ahead. The chicken can also marinate overnight for even more depth of flavor, making the actual cooking a breeze.

What vegetables go well with Kung Pao Chicken Noodles?

Broccoli, red bell pepper, snap peas, carrots, zucchini, or baby corn all make great additions. Just sauté them with the aromatics before adding the chicken, and you’ve got a vibrant, veggie-packed meal.

Final Thoughts

I can’t wait for you to whip up a bowl (or two) of Kung Pao Chicken Noodles! With its punchy, nutty sauce and the perfect pairing of chicken and noodles, this dish is destined to become a new favorite at your table. So go ahead—grab those chopsticks, invite a friend, and dive in for a seriously satisfying meal you’ll crave again and again.