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These Kung Pao Chicken Noodles deliver a burst of flavor in a saucy dish you can whip up in just half an hour. They combine juicy chicken, tasty noodles, and a balanced kung pao sauce that's perfect when you're short on time during weeknights. They're adaptable, simple to modify, and they happen to be gluten-free too!
Tastier Than Delivery
I got tired of buying kung pao chicken from local spots and came up with this noodle twist at home. Now my house smells amazing with hints of garlic and sesame while the sauce perfectly balances sweet, spicy and savory notes. What I love most is how fast it all comes together - it's my go-to when I'm tempted to order in but want something healthier instead.
Your Ingredients
- Noodles: Pick from rice noodles, ramen, pad Thai noodles, or even regular spaghetti.
- Chicken: Grab 1 pound of chicken breast or tenders and cut them into 1-inch chunks.
- Marinade: Mix soy sauce/tamari with honey and chili paste to make the meat juicy and tasty.
- Sauce: Blend soy sauce, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar for that perfect mix of sweet, hot, and tangy.
- Green Onion: Brings a crisp bite and light onion taste.
- Garlic: Creates a rich, fragrant foundation.
Cooking Steps
- Marinate the Chicken
- Mix up soy sauce/tamari, honey, and chili paste. Coat your chicken pieces and let them sit for a bit.
- Cook the Noodles
- Get some salted water boiling and cook your noodles as the package says. Drain them when done.
- Prepare the Sauce
- Stir together soy sauce, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar until it's all combined.
- Sauté Aromatics
- Warm some oil in a pan over medium-low heat. Cook green onion for 2-3 minutes, then throw in garlic and cook another minute.
- Cook the Chicken
- Toss your marinated chicken into the pan. Cook about 2-3 minutes per side until it hits 165°F inside.
- Combine and Serve
- Pour sauce over noodles and toss until coated. Add chicken and let everything mingle for a minute or two. Top with crushed peanuts and chopped green onions before you dig in.
Tips for Success
I've made this dish countless times and picked up some handy tips along the way. Don't rush past the marinade step it really packs flavor into the chicken. I often toss in whatever veggies I have on hand broccoli and snap peas work great but almost anything goes. And if you need this to be gluten-free just make sure your tamari doesn't contain any wheat.
Leftovers Magic
This dish shines as meal prep too. I typically cook extra and split it into lunch containers for the week ahead. It stays good in the fridge for three days and warms up nicely in a pan just add a tiny bit of water if the noodles stick together. You'll notice the flavors actually get stronger and tastier after sitting for a day or two.
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Frequently Asked Questions
- → Which noodles are best to use?
- Rice noodles are great, but spaghetti or brown rice udon work too. The choice is flexible!
- → Why pick low-sodium soy sauce?
- It balances the flavors. Regular soy sauce can make it too salty, so use only half if substituting.
- → How much time is needed for marinating?
- You can marinate it for 1-2 hours, but even 30 minutes works in a pinch. It boosts the flavor a lot.
- → Can I throw in veggies?
- Sure thing! Try adding bell peppers, broccoli, or whatever you like.
- → How do I tone down the spice?
- You can skip the red pepper flakes or use less chili paste to make it milder.