Kung Pao Chicken Noodles

There’s something magical about a steamy bowl of Kung Pao Chicken Noodles after a long day—especially when it hits that perfect balance of sweet, savory, and just the right amount of heat. Whether you’re juggling soccer practice, Zoom meetings, or both (bless your multitasking heart), this recipe is your new weeknight warrior.

It’s quick, it’s crave-worthy, and let’s be honest—no one complains when there are noodles involved.

This dish was born from one of those “what’s-in-the-fridge?” moments, and it turned into a family favorite practically overnight. You get tender chicken, saucy noodles, and that satisfying crunch of peanuts… all in under 40 minutes. And if you’ve got a picky eater in the house? Just leave out the spice. Boom—dinner drama averted.

Why You’ll Love These Kung Pao Chicken Noodles

Because this isn’t just another noodle night. These Kung Pao Chicken Noodles deliver everything we love about classic takeout—minus the mystery ingredients and delivery fees.

• Fast and family-friendly: Done in 30–40 minutes. Yes, really.
• Better-than-takeout flavor: Tangy, nutty, and lightly spicy with just enough kick to keep things interesting.
• Easy on the cleanup: One pot for noodles, one skillet for chicken. We love a light dish and a light load.

Ingredients You’ll Need

For the Chicken & Base:

• 12 oz noodles (egg noodles, rice noodles, or whatever’s in the pantry)
• 1 lb chicken breast, cut into 1-inch pieces
• 2 tbsp low-sodium tamari or soy sauce
• 1 tbsp honey
• 1 tbsp chili paste
• 1 tbsp toasted sesame oil
• ½ cup diced green onion (use mostly the white parts)
• 1 tbsp minced garlic

For the Sauce:

• ½ cup tamari or soy sauce
• 1 tbsp peanut butter (trust me, it’s the secret weapon)
• 2 tbsp rice vinegar
• 2 tbsp chili paste (Sambal Oelek is perfect here)
• 1–2 tbsp brown sugar (go with your sweet tooth)
• ¼ tsp ground ginger
• 1½ tbsp toasted sesame oil
• ½ tsp red pepper flakes (optional)
• 3 tbsp water
• 1 tbsp cornstarch

For Garnish:

• ⅓ cup crushed peanuts
• ⅓ cup diced green onion (now it’s the green parts’ time to shine)

Step-by-Step: How to Make Kung Pao Chicken Noodles

1. Marinate the Chicken:
   Pop the chicken pieces in a bowl with soy sauce, honey, and chili paste. Mix and set it aside. If you’ve got an hour, great. If not, even 30 minutes is fine—every bit helps.
2. Cook the Noodles:
   Bring a pot of salted water to a boil and cook your noodles according to the package. Drain and set them aside—no need to rinse.
3. Prep the Sauce:
   In a bowl, whisk everything for the sauce except the water and cornstarch. This step smells amazing, by the way.
4. Sauté the Aromatics:
   Heat the sesame oil in a skillet over medium-low. Add the white part of the green onions and sauté for 2–3 minutes. Then toss in the garlic for another minute—just until fragrant.
5. Cook the Chicken:
   Add your marinated chicken to the skillet (discard the extra marinade) and cook for 2–3 minutes per side, or until beautifully golden and cooked through (165°F if you’re checking).
6. Thicken the Sauce:
   In a separate small pot, heat the sauce on low. Whisk together the cornstarch and water, then stir it into the sauce. Let it simmer until slightly thickened.
7. Combine Everything:
   Add the noodles into the sauce, stir to coat, then toss in the chicken. Let it all hang out together for a couple of minutes so the flavors can get cozy.
8. Garnish and Serve:
   Sprinkle with crushed peanuts and the green part of your diced onions. Add steamed broccoli or bell peppers if you’re feeling extra. Or just grab a fork and dig in.

Aneta’s Tip Jar

• Not a fan of spice? Skip the red pepper flakes and cut the chili paste in half.
• Make it gluten-free: Just double-check your tamari, chili paste, and noodles. Many rice noodles are naturally gluten-free.
• More veggies, more love: Bell peppers, snap peas, or zucchini make this even more vibrant (and sneak in those nutrients without a battle).

Confession time: I once made this for a girls’ night in, and it totally outshined the rosé. It’s that good.

FAQs: Your Kung Pao Chicken Noodles Questions, Answered

Conclusion

When you’re craving takeout but don’t want to wait (or spend $60 on DoorDash), Kung Pao Chicken Noodles is your new best friend. It’s bold, comforting, and full of flavor—with just enough heat to keep things interesting. And once your family takes their first bite? Don’t be surprised if it ends up on next week’s meal plan… and the next.

So grab those noodles and let’s bring the magic to your kitchen tonight.

More Flavorful Chicken Dishes to Try Next

If you’re swooning over the spicy, saucy goodness of these Kung Pao Chicken Noodles, you’ll definitely want to bookmark a few more dishes that hit those same craveable notes. From peanut-powered stir-fries to sweet and sticky sensations, here are some irresistible next steps on your chicken adventure:

1. Love that peanut kick? You’ll go crazy for this rich and creamy Chicken Satay with Thai Peanut Sauce. It’s a perfect appetizer or light meal with bold flavors and a dipping sauce you’ll want to pour on everything.
2. Fan of sweet-and-heat combos? Our Sticky Honey Gochujang Chicken brings fiery flavor with a sticky-sweet glaze that pairs beautifully with steamed rice or noodles.
3. Craving more noodles? Try the deeply satisfying Hoisin Chicken with Noodles, where savory hoisin and garlic meet tender chicken in a slurpable dish that’s both weeknight-easy and crowd-pleasing.
4. For a grilled global twist, don’t miss this fresh and citrusy Grilled Curry Chicken with Smashed Cucumber Salad—perfect for warmer days or when you’re craving something vibrant and refreshing.

Each of these recipes offers a new way to celebrate chicken (our favorite protein!) with minimal fuss and maximum flavor. Let the Chicken Magic continue in your kitchen!

Kung Pao Chicken Noodles

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

These Kung Pao Chicken Noodles are a fast, flavor-packed dinner made with tender chicken, saucy noodles, and a spicy-sweet kick. Ready in under 40 minutes, it’s better than takeout and perfect for busy weeknights!

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Ingredients

Scale 1x2x3x

Base / Chicken

• 12 ounces noodles of choice

• 1 pound chicken breast

• 2 tablespoons low sodium tamari (or soy sauce)

• 1 tablespoon honey

• 1 tablespoon chili paste

• 1 tablespoon toasted sesame oil

• ½ cup diced green onion (mostly white parts)

• 1 tablespoon minced garlic

Sauce

• ½ cup low sodium tamari (or soy sauce)

• 1 tablespoon peanut butter

• 2 tablespoons rice vinegar

• 2 tablespoons chili paste (such as sambal oelek)

• 1–2 tablespoons brown sugar (adjust to taste)

• ¼ teaspoon ground ginger

• 1½ tablespoons toasted sesame oil

• ½ teaspoon red pepper flakes (optional)

• 3 tablespoons water

• 1 tablespoon cornstarch

Garnish

• ⅓ cup crushed peanuts

• ⅓ cup diced green onion (mostly green parts)

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Instructions

1. Cut chicken into 1-inch pieces. Add to a bowl with soy sauce, honey, and chili paste. Mix and marinate for 30 minutes to 2 hours.

2. Cook noodles in a pot of salted boiling water according to package instructions. Drain and set aside.

3. Whisk together all sauce ingredients except water and cornstarch.

4. Heat sesame oil in a skillet over medium-low. Add diced white onion and sauté for 2–3 minutes. Add garlic and cook for another minute.

5. Add chicken (discard marinade) to the skillet. Cook for 2–3 minutes per side or until internal temp reaches 165°F.

6. In a small saucepan, warm sauce over low heat. Mix cornstarch and water in a small bowl, then add to sauce. Let it thicken.

7. Add noodles to the sauce and toss to coat. Stir in cooked chicken and let flavors combine for a couple of minutes.

8. Garnish with crushed peanuts and green onion. Serve warm—optionally with broccoli or bell peppers.

Notes

For less spice, reduce or skip the red pepper flakes.
Chicken thighs can be used instead of chicken breast for a juicier result.
Gluten-free? Use gluten-free tamari and noodles.
Great with veggies like snap peas, bell peppers, or steamed broccoli.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main Dish
• Method: stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 510 kcal
• Sugar: 9 g
• Sodium: 980 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 34 g
• Cholesterol: 75 mg