Kung Pao Chicken Noodles

When I crave something with a bit of heat, a savory bite, and a hit of nuttiness, Kung Pao Chicken Noodles never let me down. This dish is all about balance: tender chunks of chicken, spicy stir-fried noodles, and a rich peanut sauce that coats everything just right. And you can ordering takeout—you can make this dish in under 15 minutes at home.

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There’s Something About Kung Pao Chicken-Style Udon Noodles

These Kung Pao Chicken Noodles will transport you straight to the bustling streets of Sichuan, China, where the sizzle of woks never stops. The key to a great Kung Pao dish is not just in the heat, but in the delicate dance between spicy, sweet, and salty. This principle of Sichuan cooking really comes to life in this recipe.

The beauty of this dish lies in its simplicity. Whether you’re a seasoned cook or just starting out, this is the kind of meal that will impress without taking much effort. With noodles at the heart of it, it’s a dish that will fill you up and feed your soul. I’ve made this recipe countless times, and it’s always a crowd-pleaser. You can tweak it to your liking—add more spice, throw in some veggies, or swap out the protein. The core elements stay the same, and the end result is perfection every time. 

Ingredients You Need

You can most likely find all the ingredients you need to make Kung Pao Chicken Noodles at any supermarket. Here’s what you need:

• Oil: Use any neutral flavored, high-smoke-point oil. My favorite is avocado, but safflower, canola, or vegetable are all fine, too.
• Chicken breast: Tender and lean, boneless, skinless chicken breast soaks up the flavors of the sauce perfectly. You could substitute chicken thighs if you prefer.
• Noodles: You can use any noodle here—I love to use fresh ramen noodles in this dish because the chewy noodles really stand up to the intense flavors, but you could also use udon noodles, Hokkien noodles, Chinese wheat noodles, or even rice noodles. Just make sure the noodles you choose are sturdy enough to hold up to the sauce.
• Soy sauce: The base of many Asian dishes, soy sauce adds depth and umami.
• Peanut butter: Smooth peanut butter lends richness to the sauce, balancing the heat. Use no-sugar-added peanut butter if you can for the best flavor. If you only have peanut butter with sugar in it, you may want to cut down on the brown sugar in the recipe. Use your own judgement to make it to your own taste.
• Rice vinegar: Adds a slight tang that cuts through the richness of the peanut butter.
• Chili paste: For that iconic Kung Pao heat, I prefer using a simple chili paste like sambal oelek. Adjust based on your heat tolerance.
• Brown sugar: A touch of sweetness to balance out the salty and spicy elements.
• Minced ginger: Fresh ginger gives a subtle zing, brightening up the flavors.
• Sesame oil: Adds a nutty depth that brings everything together.
• Crushed peanuts and green onions: These make for a great garnish, adding texture and freshness.

How to Make Kung Pao Chicken Noodles

Despite the number of ingredients, this dish comes together fast. Here’s how:

1. Cook the noodles according to the package directions. Drain and set aside.
2. Heat some oil in a skillet and cook the chicken until it’s golden brown on all sides.
3. While the chicken is cooking, mix all the sauce ingredients in a bowl—soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ginger, and sesame oil.
4. Once the chicken is cooked through, add the noodles to the pan, stir them with the chicken, and pour the sauce over the top.
5. Stir fry everything together for a couple of minutes until the noodles are coated and slightly charred around the edges.
6. Serve the noodles with a sprinkle of crushed peanuts and chopped green onions for garnish.

Expert Tips for Success

Making Kung Pao Chicken Noodles is straightforward, but these tips will ensure it turns out perfectly every time:

• Prep the sauce beforehand: This way, when your chicken and noodles are ready, you can quickly toss everything together.
• Use room temperature noodles: Cook the noodles first and then let them cool to room temperature while you prep the rest of the ingredients. This helps them stir-fry better and absorb the sauce evenly.
• Toast your peanuts: Lightly toast the peanuts before crushing them for extra flavor and crunch.
• Adjust the heat: If you’re sensitive to spice, start with less chili paste and work your way up. If you love a spicy kick, go crazy with it!

What to Serve With It

Kung Pao Chicken Noodles can hold their own as a complete meal, but you can always round things out with a few sides. A light cucumber salad with sesame oil and vinegar would complement the spicy, rich noodles. Steamed or sautéed veggies like broccoli or bok choy are also great. If you’re feeling extra indulgent, serve a side of crispy spring rolls. And don’t forget to put some chili crisp or sriracha on the table for those who want to customize their spice levels.

More Ways to Use Udon Noodles

Fresh ramen noodles really shine in a variety of dishes. One of my favorite ways to use them is in a rich bowl of Gochujang Ramen. The noodles soak up the savory broth perfectly, making each bite satisfying. Or, if you want something that takes just a few minutes to toss together, use them in Garlic Chili Oil Noodles.

Another must-try is Ramen Noodle Salad. The combination of fresh ramen noodles, fresh veggies, and a tangy miso-sesame dressing makes this a quick, flavorful meal. And for a fun twist, try Spicy Prawns in a Ramen Noodle Nest—the noodles are cooked up to provide a crispy base for the saucy, spicy prawns. Ramen is so versatile, it’s easy to get creative with it in the kitchen.