Kung Pao Chicken Noodles Bowl

Featured in: Easy Recipes for Busy Weeknights

Kung Pao chicken noodles combine succulent chicken breast, tender noodles, and a vibrant, spicy-sweet sauce with just the right amount of heat. Peanuts add signature crunch, while green onions provide brightness. The dish is balanced with honey, brown sugar, soy, and vinegar for depth. Everything comes together quickly in one pan, finishing with a satisfying garnish of peanuts and green onion. Great for a fast, flavorful dinner that brings the excitement of takeout to your own kitchen table.

Lily chef cooking Cookingwithmee blog.
Updated on Mon, 09 Jun 2025 16:02:17 GMT
A bowl of chicken and noodles. Pin it
A bowl of chicken and noodles. | cookingwithmee.com

Kung Pao Chicken Noodles bring together the classic sweet savory and spicy flavors of Szechuan cuisine into a slurpy noodle bowl that is irresistible on a weeknight. This dish started as a craving for takeout but quickly became my homemade favorite packed with tender chicken and a punchy sauce that never fails to impress my family.

I made this dish for my husband on a busy night and he claimed it rivals our favorite neighborhood noodle house. Now we make it together whenever we want a quick flavor packed meal without leaving home.

Ingredients

  • Noodles of choice: help soak up the Kung Pao sauce choose fresh or dried for the best texture
  • Chicken breast: provides lean protein and cooks up tender when marinated
  • Low sodium tamari or soy sauce: brings umami and saltiness opt for a high quality brand
  • Honey: adds just enough sweetness to balance the chili paste
  • Chili paste: gives signature heat and depth try sambal oelek for bright flavor
  • Toasted sesame oil: deepens the nutty aroma buy pure toasted oil not blended
  • Green onion: adds a fresh bite use mostly the white for cooking and green for garnish
  • Minced garlic: infuses the oil with rich taste use fresh cloves for sharpest flavor
  • Peanut butter: makes the sauce creamy and rich smooth works best
  • Rice vinegar: adds brightness and balances the sauce
  • Brown sugar: bumps up sweetness adjust to your preference
  • Ground ginger: brings a gentle spice keep ground ginger fresh for best results
  • Red pepper flakes: add even more heat or leave out for a milder version
  • Cornstarch: thickens the sauce to glossy perfection
  • Crushed peanuts: offer nutty crunch on top choose dry roasted for boldest flavor

Step-by-Step Instructions

Marinate the Chicken:
Cut the chicken breast into one inch pieces and place them in a bowl. Add the tamari or soy sauce honey and chili paste and toss until fully coated. Cover and marinate in the refrigerator for up to two hours but even thirty minutes gives great flavor.
Cook the Noodles:
Bring a generous pot of salted water to a boil and cook your noodles according to the package for your preferred doneness. Drain and set aside in a large bowl drizzling a bit of sesame oil to prevent sticking.
Make the Sauce:
In a separate mixing bowl whisk together tamari or soy sauce peanut butter rice vinegar chili paste brown sugar ground ginger sesame oil and red pepper flakes. In a small cup blend water and cornstarch until smooth but do not add yet.
Cook Aromatics and Chicken:
Heat toasted sesame oil in a large skillet over medium low heat. Add diced white part of green onion and cook until slightly softened and fragrant about two to three minutes. Stir in minced garlic and cook for another minute until golden but not burnt. Increase heat to medium and add the marinated chicken pieces discarding the leftover marinade. Sauté the chicken on all sides until golden and cooked through to an internal temperature of one hundred sixty five degrees Fahrenheit about three to four minutes per side.
Thicken Sauce and Combine:
Pour the prepared sauce mixture into a small saucepan and bring to a simmer over gentle heat. Whisk in the cornstarch slurry and let the sauce thicken until glossy. Add the cooked noodles to the thickened sauce and toss until thoroughly coated.
Mix It All Together:
Return the cooked chicken to the pan with the noodles and sauce. Use tongs or two large spoons to mix everything so the flavors meld. Cook for a minute or two just to blend.
Garnish and Serve:
Transfer the noodles to serving bowls. Scatter with crushed peanuts and green onion greens. Serve piping hot as is or with steamed vegetables for extra crunch.
A bowl of noodles with chicken and vegetables. Pin it
A bowl of noodles with chicken and vegetables. | cookingwithmee.com

I have a real soft spot for the crushed peanuts on top they add crunch and nostalgia because as a kid I used to sneak handfuls of peanuts when my grandmother made her signature Kung Pao dish. Every bite now brings back those kitchen memories and laughter around the table.

Storage Tips

Kung Pao Chicken Noodles are ideal for meal prep. They keep fresh in an airtight container in the refrigerator for up to three days and the flavors deepen overnight. To reheat gently warm in a skillet with a splash of water or extra sauce to keep the noodles tender. Avoid microwaving with peanuts as they can soften.

Ingredient Substitutions

You can swap chicken for shrimp or even tofu for a vegetarian spin. Use soba or rice noodles for a gluten free version. Almond butter works in place of peanut butter if you need a nut free alternative just swap the peanut garnish for toasted seeds.

Serving Suggestions

Serve these noodles with lightly steamed broccoli snow peas or bell peppers for a vegetable boost. For a full Szechuan spread pair with pickled cucumber salad or kimchi and a simple egg drop soup. Leftovers can be packed in a thermos for a satisfying next day lunch.

Cultural and Historical Context

Kung Pao is inspired by the classic Chinese Kung Pao chicken which originated in the Sichuan province known for bold spicy flavors. This noodle adaptation brings the spirit of street food carts and busy noodle shops to a home kitchen infusing each bite with a balance of sweetness tang and warmth.

A bowl of chicken noodle soup. Pin it
A bowl of chicken noodle soup. | cookingwithmee.com

This bowl is slurpy soul soothing and sure to turn any night into a special meal even if you are just craving takeout flavors at home.

Frequently Asked Questions

→ What type of noodles work best?

Wheat, egg, or rice noodles are all great choices. Use your preferred type or what you have on hand.

→ How spicy is this dish?

It’s moderately spicy, but you can adjust the chili paste and red pepper flakes to your heat preference.

→ Can I use a different protein?

Absolutely! Tofu, shrimp, or thin steak strips also pair well with the sauce and noodles.

→ Are peanuts essential for this dish?

Peanuts add classic flavor and texture, but you can omit them or use cashews if there’s an allergy concern.

→ What vegetables go well in this dish?

Broccoli, bell peppers, snap peas, and carrots are all great additions for crunch and color.

Kung Pao Chicken Noodles

Chicken, noodles, peanuts, bold sauce, and green onions deliver knockout flavor in under 45 minutes.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Lily


Difficulty: Intermediate

Cuisine: Chinese

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Base

01 340 g noodles of choice
02 450 g chicken breast
03 2 tablespoons low sodium tamari or soy sauce
04 1 tablespoon honey
05 1 tablespoon chili paste
06 1 tablespoon toasted sesame oil
07 120 ml diced green onion, mostly white part
08 1 tablespoon minced garlic

→ Sauce

09 120 ml low sodium tamari or soy sauce
10 1 tablespoon peanut butter
11 2 tablespoons rice vinegar
12 2 tablespoons chili paste (such as sambal oelek)
13 1-2 tablespoons brown sugar
14 0.25 teaspoon ground ginger
15 1.5 tablespoons toasted sesame oil
16 0.5 teaspoon red pepper flakes
17 45 ml water
18 1 tablespoon cornstarch

→ Garnish

19 30 g crushed peanuts
20 30 g diced green onion, mostly green part

Instructions

Step 01

Cut chicken breast into 2.5 cm pieces. Combine with tamari or soy sauce, honey, and chili paste in a bowl. Mix well and marinate for at least 30 minutes, preferably 1–2 hours.

Step 02

Bring a pot of salted water to a boil. Cook noodles according to package instructions. Drain and set aside.

Step 03

In a bowl, whisk together tamari or soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, and red pepper flakes. Reserve the water and cornstarch for later.

Step 04

Heat sesame oil in a large skillet over medium-low heat. Sauté diced green onion (white parts) for 2–3 minutes. Add minced garlic and continue to sauté for 1 minute.

Step 05

Add marinated chicken to the skillet, discarding excess marinade. Cook on each side for 2–3 minutes until lightly browned and cooked through (internal temperature 74°C). Remove from heat and set aside.

Step 06

Transfer prepared sauce to a saucepan over low heat. In a small bowl, whisk cornstarch with water to form a slurry. Stir slurry into the sauce and whisk until slightly thickened.

Step 07

Add cooked noodles to the thickened sauce. Toss to coat thoroughly, then mix in the cooked chicken. Allow flavors to meld over low heat for 2 minutes.

Step 08

Top with crushed peanuts and diced green onion (green part). Serve immediately. Optionally, add steamed broccoli or bell peppers as desired.

Notes

  1. For enhanced flavor, marinate the chicken up to 2 hours. Adjust chili paste and red pepper flakes to control spice.

Tools You'll Need

  • Large pot
  • Large skillet
  • Saucepan
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Tongs or spatula
  • Measuring spoons
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains peanuts, soy, and wheat (unless gluten-free noodles and tamari are used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 13 g
  • Total Carbohydrate: 60 g
  • Protein: 38 g