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The Best Homemade Kung Pao Chicken Noodles

Tender chicken and chow mein noodles tossed in a savory, spicy-sweet Kung Pao sauce and finished with crunchy peanuts and fresh green onion.
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These homemade Kung Pao chicken noodles pack plenty of sauce and flavor into an easy weeknight dinner. This recipe combines tender chicken, noodles and a spicy-sweet Kung Pao sauce. Crushed peanuts and green onion add the perfect finishing crunch. This is exactly what I want when I’m craving restaurant-style noodles at home. The sauce tastes savory, tangy and slightly sweet. You can also make it as spicy—or not spicy—as you’d like. What You’ll Need CHICKEN. Cut chicken breast into small pieces. Soy sauce, cornstarch, garlic powder and black pepper give the chicken plenty of flavor. SAUCE. Soy sauce creates the base of the Kung Pao sauce. Peanut butter, brown sugar, chili paste, sesame oil and rice vinegar balance the flavors. NOODLES. Cook the noodles according to the package directions. You’ll finish them in the sauce so every noodle gets plenty of flavor. GARNISH. Crushed peanuts add crunch, while diced green onion gives the noodles a fresh finish. How to Make Kung Pao Chicken Noodles Start by cutting the chicken into small, one-inch pieces. Mix it with the marinade and let it sit for one to two hours. Short on time? Even 30 minutes will give the chicken a chance to pick up plenty of flavor. While the chicken marinates, whisk together the Kung Pao sauce. Leave out the cornstarch and water for now. You’ll use those later to make a quick slurry. Next, cook the noodles according to the package directions. Drain them and set them aside. Sauté the green onion and garlic until fragrant. Add the chicken and cook each piece until it browns on the outside. Check that the chicken reaches an internal temperature of 165°F. Warm the sauce over low heat. Whisk in the cornstarch slurry and let the sauce thicken slightly. Add the noodles and toss until the sauce coats every noodle. Finally, mix in the cooked chicken. Let everything cook together for another minute or two. Finish with crushed peanuts and diced green onion. And yes, the toppings matter. That extra crunch makes the whole bowl better. How Spicy Are These Kung Pao Chicken Noodles? You can easily adjust the heat level. Use one tablespoon of sambal oelek for a milder sauce. You can also leave out the red pepper flakes. Want more heat? Use two tablespoons of sambal oelek and keep the red pepper flakes. The sauce has a noticeable kick without losing its balance. Brown sugar, rice vinegar and peanut butter help round out the heat. Why Add Cornstarch to the Chicken? Cornstarch helps the chicken stay tender as it cooks. It also creates a light coating on the outside. That coating helps the sauce cling to the chicken. Cornstarch also thickens the Kung Pao sauce. It creates a glossy texture that coats both the chicken and noodles.
Prep Time:10 minutes
Cook Time:15 minutes
Marinating Time:15 minutes
Total Time:40 minutes

Ingredients

Chicken

  • 1½ pounds boneless skinless chicken breasts, cut into roughly 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 tablespoon avocado oil plus more as needed

Kung Pao Sauce

  • ½ cup soy sauce
  • ½ teaspoon peanut butter
  • 2 tablespoons rice vinegar
  • 1 –2 tablespoons sambal oelek
  • 1 tablespoon brown sugar
  • ½ teaspoon ground ginger
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon crushed red pepper flakes optional
  • 1 tablespoon water
  • 1½ teaspoons cornstarch

Noodles and Garnish

  • 2 packages Wel-Pac Chow Mein Stir-Fry Noodles
  • ⅓ cup diced green onion mostly green parts, divided
  • 3 cloves garlic minced
  • ⅓ cup crushed peanuts

Instructions

  • Add the chicken to a medium bowl. Add the marinade ingredients and stir until evenly coated. Cover and refrigerate for 30 minutes or up to 2 hours.
  • Bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Drain and set aside.
  • Whisk together the sauce ingredients, leaving out the water and cornstarch. Set aside.
  • Heat a large skillet over medium-low heat. Add the avocado oil and a portion of the green onion. Sauté for 2–3 minutes.
  • Add the garlic and sauté for another minute.
  • Add the chicken, discarding any excess marinade. Cook for 2–3 minutes per side or until browned and cooked through. The chicken should reach an internal temperature of 165°F.
  • Pour the prepared sauce into a separate pot and warm it over low heat.
  • Whisk the water and cornstarch together in a small bowl. Pour the slurry into the warm sauce and whisk until the sauce thickens slightly.
  • Add the cooked noodles and toss until the sauce evenly coats them. Stir in the chicken and cook for another 1–2 minutes.
  • Garnish with the crushed peanuts and remaining green onion. Serve immediately.
Servings: 4