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Kung Pao Chicken Noodles

These Kung Pao chicken noodles are saucy, spicy and slightly sweet, packed with juicy chicken, noodles, and a bold peanut-tamari sauce. Perfect for easy weeknight dinners!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people
Calories 501 kcal

Equipment

  • 1 Skillet or wok
  • 1 Mixing bowl
  • 1 Pot for boiling noodles

Ingredients
  

Base / Chicken

  • 12 oz noodles of choice
  • 1 lb chicken breast cut in bite-sized pieces
  • 2 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon honey
  • 1 tablespoon chili paste like sambel oelek
  • 1 tablespoon toasted sesame oil
  • 0.5 cup diced green onion mostly white part
  • 1 tablespoon minced garlic

Sauce

  • 0.5 cup low sodium tamari or soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoon rice vinegar
  • 2 tablespoon chili paste sambel oelek
  • 1 tablespoon brown sugar use 2 tablespoon if preferred sweeter
  • 0.25 teaspoon ground ginger
  • 1.5 tablespoon toasted sesame oil
  • 0.5 teaspoon red pepper flakes can omit for less spice
  • 3 tablespoon water
  • 1 tablespoon cornstarch

For garnish

  • 0.33 cup crushed peanuts
  • 0.33 cup diced green onion mostly green part

Instructions
 

Instructions

  • Cook noodles according to package instructions. Drain and set aside.
  • In a bowl, mix chicken with tamari, honey, and chili paste. Let marinate for 10 minutes.
  • Heat toasted sesame oil in a skillet on medium-high. Add chicken and stir-fry 5-7 minutes until cooked through.
  • Add green onion (white parts) and minced garlic. Cook 1-2 minutes until fragrant.
  • In a small bowl mix ½ cup tamari with peanut butter until smooth. Add to skillet and stir to coat chicken.
  • Separately mix cornstarch and water. Add to skillet. Let sauce thicken slightly.
  • Add cooked noodles back to pan. Toss everything together until noodles are heated and coated with sauce.
  • Garnish with crushed peanuts and green onions (green parts). Serve hot.
  • Optional: Add steamed broccoli or bell peppers for extra veggies.
  • Store leftovers in airtight container for up to 3 days in fridge.

Notes

Use any noodle variety you prefer—rice, egg, or wheat noodles all work great. Adjust spice level by reducing chili paste and red pepper flakes.