If you’re craving a weeknight dinner that’s loaded with big flavors and feisty energy, this Spicy Kung Pao Chicken Noodles Recipe is your answer! Tender noodles tossed with succulent, seared chicken, crunchy peanuts, bell peppers, and zucchini all tangled in a tongue-tingling Kung Pao sauce — it’s an absolute celebration of textures and tastes. Whether you’re cooking for a hungry family or just need a comforting bowl to yourself, this dish delivers satisfaction in every spicy, nutty bite.

Spicy Kung Pao Chicken Noodles Recipe - Recipe Image

Ingredients You’ll Need

This is a lineup of ingredients that brings both simplicity and bold flavor to your dinner table! Each component in this Spicy Kung Pao Chicken Noodles Recipe is carefully picked to contribute a wonderful taste, texture, or splash of color — you’ll appreciate how effortlessly it all comes together.

Noodles: Lo mein, spaghetti, or rice noodles soak up the sauce perfectly and provide a hearty base for the whole dish.
Boneless, Skinless Chicken: Choose either breast or thighs, cut into bite pieces for speedy cooking and juicy bites.
Cornstarch: Lightly coats the chicken, helping it brown beautifully and giving the sauce a silky finish.
Soy Sauce: Infuses savory umami into both the chicken and the sauce.
Vegetable Oil: Neutral in flavor and ideal for quick stir-frying at high heat.
Red Bell Pepper: Offers a sweet-crisp contrast and a splash of vibrant color.
Zucchini: Lends a tender bite and subtle earthiness, balancing the heat.
Green Onions: Sliced fresh for that gentle, oniony finish throughout and on top.
Roasted Unsalted Peanuts: Crunchy, nutty, and classic in every Kung Pao dish for texture and authenticity.
Low-Sodium Soy Sauce: Forms the salty-savory base of the zingy sauce.
Hoisin Sauce: Brings in sweetness and depth with a whisper of smokiness.
Rice Vinegar: Offers a bracing tang that brightens every bite.
Chili Garlic Sauce: The fiery heart of this Spicy Kung Pao Chicken Noodles Recipe — add as much or little heat as you dare!
Honey: Rounds out the kick with a touch of lovable sweetness.
Sesame Oil: A little goes a long way to add rich, toasty aroma at the finish.
Fresh Ginger and Garlic: Essential for that irresistible, warming, Asian-inspired flavor depth.

How to Make Spicy Kung Pao Chicken Noodles Recipe

Step 1: Prep the Noodles

Start by cooking your noodles according to the package instructions. While they boil to the perfect texture, set up a colander in your sink so you can drain them immediately after. Noodles should be tender but not mushy — they’ll get a second chance to soak in flavor later!

Step 2: Marinate the Chicken

In a mixing bowl, toss the cut chicken pieces with cornstarch and soy sauce. This quick marinade gives the chicken flavorful coating and results in a juicy, tender bite as it cooks. Let it sit for about 10 minutes while you prep the other ingredients and whisk up the sauce.

Step 3: Mix Up the Kung Pao Sauce

Bring all the sauce ingredients together in a small bowl: low-sodium soy sauce, hoisin, rice vinegar, chili garlic sauce, honey, sesame oil, grated ginger, and minced garlic. Whisk until everything looks smooth and you can catch a gorgeous aroma — this is the soul of the Spicy Kung Pao Chicken Noodles Recipe! Set aside until it’s time to dazzle everything in the pan.

Step 4: Sear the Chicken

Heat up the vegetable oil in your largest skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, for about 5–6 minutes until each piece is golden and cooked through. Scoop out the chicken and set it aside on a plate — no one likes overcooked chicken, so this helps enshrine it at its juiciest.

Step 5: Stir-Fry the Veggies

Into the same pan, toss in your red bell pepper and zucchini. Stir-fry for 3–4 minutes until they’re tender-crisp. If you reserved some of that fresh garlic or ginger, now is the moment to add it! Give everything a quick toss until the veggies are glossy and fragrant.

Step 6: Sauce It Up and Finish

Return the chicken to the pan and pour in that delicious, spicy Kung Pao sauce. Cook for 2–3 minutes, stirring, as the sauce thickens and glazes everything beautifully. Add the drained noodles, stir in the green onions and crunchy peanuts, and toss everything together for the final minute until the Spicy Kung Pao Chicken Noodles Recipe is piping hot and totally irresistible.

How to Serve Spicy Kung Pao Chicken Noodles Recipe

Garnishes

No bowl of noodles is complete without a colorful flourish! Sprinkle extra sliced green onions or a shower of chili flakes over each dish for that signature kick. A drizzle of toasted sesame oil can take the aroma up another notch.

Side Dishes

This Spicy Kung Pao Chicken Noodles Recipe is hearty on its own, but it loves a partner. Pair it with steamed edamame, crisp Asian slaw, or quick-pickled cucumbers if you’re after crunch and freshness. For more comfort, a light miso soup alongside is wonderful.

Creative Ways to Present

Transform your noodles into a showstopper by swirling servings into individual bowls or small plates. If you’re preparing for guests, consider topping with roasted sesame seeds or a handful of fresh cilantro. For a fun family dinner, let everyone customize their bowls with garnishes and extra peanuts.

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Kung Pao Chicken Noodles Recipe keeps beautifully in the fridge for up to three days. Store portions in airtight containers; the flavors meld even more overnight, making the next-day experience truly special.

Freezing

If you’d like to freeze leftovers, divide the cooled noodles into freezer-safe containers. The chicken, vegetables, and sauce freeze well; just keep in mind the noodles may soften slightly in texture upon reheating. Try to enjoy within two months for best flavor.

Reheating

For best results, reheat your Spicy Kung Pao Chicken Noodles Recipe in a skillet or wok over medium heat with a splash of water to restore sauciness. Microwave works too — just use a microwave-safe dish, cover loosely, and stir halfway through for even warming.

FAQs

Can I use a different protein instead of chicken?

Absolutely! This recipe is flexible. Try shrimp, thinly sliced beef, or even tofu for a vegetarian twist. Each option brings something new to your Spicy Kung Pao Chicken Noodles Recipe experience.

What can I use if I don’t have chili garlic sauce?

You can swap in sriracha, sambal oelek, or a mix of red pepper flakes and extra garlic. Adjust the quantity to match your heat preference for a perfectly spicy result.

How do I keep the veggies crisp and not soggy?

Keep your skillet or wok hot and stir-fry the vegetables briefly — just until they turn tender-crisp. Stirring often and not overcrowding the pan helps the veggies stay vibrant and snappy.

Can I make this dish gluten-free?

Definitely! Use gluten-free tamari instead of soy sauce and choose gluten-free noodles (like rice noodles or a rice-based pasta). Double check your hoisin sauce as well to ensure it fits gluten-free guidelines.

What’s the best way to double the recipe for a crowd?

If you’re making the Spicy Kung Pao Chicken Noodles Recipe for extra guests, simply double each ingredient. Be sure to use a very large skillet or cook the chicken, veggies, and noodles in batches to avoid overcrowding and ensure even cooking.

Final Thoughts

With all its punchy flavors, quick prep, and customizable elements, the Spicy Kung Pao Chicken Noodles Recipe is destined to become your go-to for an easy but showstopping meal. Gather your favorite noodles and a handful of basics — give this recipe a try, and watch it brighten your dinner routine!

Spicy Kung Pao Chicken Noodles Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Spicy Kung Pao Chicken Noodles recipe combines tender chicken, crunchy vegetables, and peanuts in a flavorful sauce, served over noodles for a delicious and satisfying meal.

Ingredients

Scale

Noodles:

8 oz noodles (lo mein, spaghetti, or rice noodles)

Chicken:

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon soy sauce

Vegetables:

1 tablespoon vegetable oil
1 red bell pepper, chopped
1 zucchini, chopped
3 green onions, sliced

Additional:

1/3 cup roasted unsalted peanuts

For the sauce:

1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce (adjust to taste)
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced

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Instructions

Cook the noodles: Prepare the noodles according to package instructions, drain, and set aside.
Marinate the chicken: In a bowl, combine chicken with cornstarch and soy sauce. Let it sit for 10 minutes.
Prepare the sauce: Whisk together all sauce ingredients in a small bowl and set aside.
Cook the chicken: Heat vegetable oil in a skillet, cook the chicken until browned, then set aside.
Stir-fry vegetables: In the same pan, stir-fry bell pepper and zucchini until tender-crisp. Add garlic and ginger.
Combine everything: Return chicken to the pan, pour in the sauce, and cook until thickened. Add cooked noodles, green onions, and peanuts.
Serve: Top with extra green onions or chili flakes if desired.