Name: Kung Pao Chicken Noodles Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 to 2 tablespoons olive oil; 1 tablespoon toasted sesame oil; 1 pound boneless skinless chicken thighs, diced into bite-sized pieces (or substitute with chicken breasts); 1 teaspoon salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste; 12 ounces noodles, cooked according to package directions and drained (knife-cut Chinese noodles suggested; or substitute with spaghetti, linguine, angel hair, udon, ramen, lo mein, brown rice noodles, etc.); ¼ cup reduced-sodium soy sauce; ¼ cup hoisin sauce; ¼ cup rice vinegar; 2 tablespoons light brown sugar, packed (adjust to taste); 1 to 3 tablespoons chili garlic sauce (adjust to desired spice level); 1 to 2 tablespoons toasted sesame oil; ½ to 1 teaspoon ground ginger (or 1 rounded teaspoon fresh ginger); 1 tablespoon cornstarch, dissolved in 1 tablespoon water (slurry); Red chile peppers, to taste; 2 to 4 tablespoons chopped salted peanuts; 1 to 2 green onions, sliced thinly or on the bias; 1 teaspoon sesame seeds

Jump to Recipe· 4.3 from 63 reviews

If you have a craving for something packed with bold flavors, fun textures, and a satisfying kick, the Kung Pao Chicken Noodles Recipe is here to deliver! Imagine tender, juicy chunks of chicken seasoned perfectly and tossed with slurp-worthy noodles, all coated in a mouthwatering sauce made from soy, ginger, chili garlic, and a hint of sweetness. This dish is a wonderful spin on classic stir-fry that’s easy enough for weeknight dinners yet special enough to impress guests. Plus, it’s versatile—you can customize the veggies and spice level to make it just right for your taste buds.

Ingredients You’ll Need

The image shows various ingredients arranged on a white marbled surface. At the bottom right, there is a large brown bowl filled with pale yellow wide, wavy noodles with a slightly ruffled texture. To its left, a medium brown bowl contains raw pale pink chicken strips. Above the noodles and chicken are several small bowls and containers on a wooden board, holding liquids in different shades: dark brown soy sauce, a light amber oil, a clear liquid, and a medium dark brown sauce. To the top right, a white bowl is filled with light brown peanuts, while a small wooden scoop next to it holds red peppercorns. Nearby are a small glass jar with yellow oil, a white cup with yellow oil, and a small white bowl filled with red chili paste. On the left side are three green onions, a piece of ginger root, and a garlic bulb. A small wooden spoon with white powder rests at the bottom. The overall arrangement is neat, with a mix of earthy and fresh colors. Photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients ready for the Kung Pao Chicken Noodles Recipe is a breeze, and every element plays a crucial role in building that authentic flavor and delightful texture. From the oils that bring a toasty aroma to the noodles that soak up all the sauce, each item turns this dish from simple to spectacular.

Olive oil and toasted sesame oil: These oils create a flavorful base for sautéing the chicken with a subtle nutty aroma.
Boneless skinless chicken thighs: Juicier and more tender than breast, they absorb the sauce beautifully.
Salt and freshly ground black pepper: Essential for seasoning and balancing the dish’s flavors.
Noodles (any kind you love): Knife-cut Chinese noodles are ideal, but feel free to swap with spaghetti, udon, or even lo mein to suit your pantry.
Reduced-sodium soy sauce and hoisin sauce: These provide the perfect savory sweetness and umami depth.
Rice vinegar: Adds a bright, tangy contrast to balance the rich sauce.
Light brown sugar: Brings a subtle sweetness that rounds out the heat and saltiness.
Chili garlic sauce: The fiery heart of this recipe, customizable depending on your heat tolerance.
Ground ginger or fresh ginger: Adds warmth and spice complexity to the sauce.
Cornstarch slurry: Thickens the sauce to a silky consistency that beautifully coats every noodle and chicken bite.
Garnishes like chopped salted peanuts, green onions, sesame seeds, and sliced red chili peppers: These add crunch, freshness, and visual appeal.

How to Make Kung Pao Chicken Noodles Recipe

Step 1: Sauté the Chicken

Start by heating both olive oil and toasted sesame oil in a large skillet over medium-high heat. Toss in the diced chicken thighs, seasoning with salt and freshly ground black pepper. Stir frequently and cook for 5 to 7 minutes until the chicken pieces are golden and cooked through. This step is critical because the chicken’s juicy tenderness forms the protein foundation of the dish.

Step 2: Cook the Noodles

While your chicken is sizzling away, bring a pot of water to boil and cook your chosen noodles according to the package instructions. Make sure not to overcook them; you want tender yet slightly firm noodles that will hold up once combined with the sauce. Once cooked, drain them and set aside.

Step 3: Whisk Together the Sauce

In a medium high-sided pot, combine reduced-sodium soy sauce, hoisin sauce, rice vinegar, light brown sugar, chili garlic sauce (add in moderation if you prefer mild heat), toasted sesame oil, ground ginger, and the cornstarch slurry. Whisk everything together until smooth, then bring to a boil over medium-high heat. Keep whisking for 1 to 2 minutes as the sauce thickens gently. This mixture is the magic that binds the dish with deep umami, subtle sweetness, and zingy heat.

Step 4: Combine and Toss

Return the skillet with chicken to the stovetop and add the drained noodles. Pour the hot sauce evenly over the top and toss vigorously to coat every noodle and chicken piece. Taste and adjust seasoning—you might want a splash more soy sauce for saltiness, an extra hint of vinegar for brightness, or additional chili garlic sauce to dial up the spice. This step allows the flavors to harmonize perfectly, creating that crave-worthy balance.

How to Serve Kung Pao Chicken Noodles Recipe

The image shows a close-up of wide ruffled noodles coated in a glossy orange sauce, lifted by chopsticks above a white bowl filled with more of the noodles. The noodles are ribbon-like with wavy edges, covered evenly in the sauce that has small bits of red chili flakes and sesame seeds visible. There are also small pieces of green onion scattered throughout the noodles inside the bowl. The bowl sits on a white marbled surface, with a blurred second bowl of noodles and small dishes of green and white condiments visible in the background. The lighting is bright and natural, highlighting the shiny texture of the sauce and the vibrant colors of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the dish, sprinkle chopped salted peanuts that provide a delightful crunch contrast. Thin slices of green onions introduce fresh sharpness, while sesame seeds and optional red chile peppers bring texture and a pop of color. Garnishes add the finishing touch that makes your Kung Pao Chicken Noodles irresistible and Instagram-worthy.

Side Dishes

Serve your noodles alongside steamed bok choy, sautéed snow peas, or a simple crunchy cucumber salad to brighten the meal with cooling freshness. Light and crisp sides balance the rich, spicy sauce, creating a well-rounded dining experience.

Creative Ways to Present

For special occasions, serve your Kung Pao Chicken Noodles in individual bowls garnished with edible flowers or fresh herbs like cilantro to add a visual delight and fresh flavor notes. You can also layer the dish in beautiful glass containers for a gorgeous look if serving at a potluck or gathering.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Kung Pao Chicken Noodles in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soak in the flavorful sauce, making them taste even better the next day.

Freezing

This recipe freezes well! Just portion the noodles into freezer-safe containers and store for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers in a skillet over medium heat, adding a splash of water or broth to refresh the sauce and loosen the noodles. Stir often and heat until warmed through to enjoy nearly freshly made flavors.

FAQs

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken breast works fine, though the thighs stay juicier and more flavorful. If you go with breast, just be careful not to overcook to keep it tender.

What noodles work best in this recipe?

Knife-cut Chinese noodles are traditional, but you can use spaghetti, lo mein, udon, ramen, or even rice noodles. Just cook according to package instructions and drain well.

How spicy is this dish?

The spice level can be adjusted easily by varying the chili garlic sauce amount. Start with less if you’re sensitive and increase to suit your palate.

Can I add vegetables?

Of course! Bell peppers, snap peas, carrots, or broccoli all make great additions tossed in during the final stages of cooking for extra color and nutrition.

Is this recipe gluten-free?

To make it gluten-free, substitute with gluten-free soy sauce and use gluten-free noodles. Always double-check labels to be sure.

Final Thoughts

You’re going to love how this Kung Pao Chicken Noodles Recipe comes together with its perfectly balanced sauce, juicy chicken, and comforting noodles. It’s a vibrant, satisfying meal that’s easy to customize and fun to share. Give it a try soon—you might just find your new favorite weeknight go-to dish!