Kung Pao Chicken Noodles
A delightful blend of tender chicken, spicy sauce, and chewy noodles, topped with crunchy peanuts.
Ingredients
Main Ingredients
- 10 ounces spaghetti or linguini noodles Either type works beautifully; linguini for extra chew.
- 1 tablespoon sesame oil Adds a nutty depth.
- 1 pound cubed boneless skinless chicken breast Good protein base; can swap with tofu.
- 2 cloves minced garlic Fragrant backbone of the dish.
- 6-8 dried chili peppers Adjust for heat preference.
- ½ cup soy sauce Use low-sodium for a lighter touch.
- ⅓ cup chinkiang vinegar (or rice vinegar) Adds necessary zing.
- ¼ cup brown sugar Balances tanginess.
- 1 tablespoon chili garlic sauce Gives signature punch.
- 1 tablespoon cornstarch Helps thicken the sauce.
- ⅓ cup whole peanuts (roasted, unsalted) For satisfying crunch.
- Chopped green onion and red pepper flakes For garnish.
Instructions
Preparation
- Cook the noodles according to package instructions, then drain and set aside.
- In a small bowl, whisk together soy sauce, chinkiang vinegar, brown sugar, chili garlic sauce, and cornstarch. Set this aside.
Cooking
- Heat sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink.
- Add the minced garlic and dried chili peppers, cooking for another 2 minutes.
- Pour the prepared sauce over the chicken and stir until thickened, about 1 minute.
- Add the cooked noodles and peanuts, tossing to combine.
- Garnish with green onion and red pepper flakes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can also be frozen for about a month.