Description
A delightful fusion of traditional Kung Pao chicken and comforting noodles, creating a satisfying meal that’s quick and easy to prepare.
Ingredients
Scale
- 8 oz chicken breast, diced
- 8 oz noodles (rice or egg noodles)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, diced
- 2 green onions, sliced
- 1/2 cup peanuts
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2–3 dried red chilies (adjust to taste)
- Salt and pepper to taste
Instructions
- Begin by cooking the noodles according to the package instructions. Once done, drain and set them aside.
- In a mixing bowl, marinate the diced chicken with soy sauce, rice vinegar, hoisin sauce, and cornstarch. Let it sit for a few minutes to absorb the flavors.
- Heat vegetable oil in a large pan over medium-high heat. Add minced garlic, ginger, and dried red chilies. Sauté for about 30 seconds until fragrant.
- Add the marinated chicken to the pan. Cook until the chicken is browned and thoroughly cooked, about 5-7 minutes.
- Toss in the diced bell pepper and sliced green onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Add the cooked noodles and peanuts, mixing everything together until fully combined.
- Season with salt and pepper to taste. Cook for an additional minute until everything is heated through.
- Serve hot and enjoy your delicious Kung Pao Chicken Noodles!
Notes
For added flavor, marinate the chicken for a couple hours or overnight. Adjust spice levels by varying the number of chilies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg