This Kung Pao Chicken Noodle Stir-Fry recipe is fast and simple to make, absolutely simple to customize (with your favourite noodles, veggies, protein…you identify it), and tossed with essentially probably the foremost delicious kung pao peanut sauce.
Kung Pao Chicken Noodle Stir-Fry
For these days when you’re yearning chook and noodles…kicked up a notch.
Seriously, this fast and simple recipe is really a lot everything I love in a nice stir-fry. It’s the appropriate clean-out-the-fridge type of meal, simple to customize no matter veggies or proteins (shrimp, beef, pork, or tofu may perhaps be different delicious options) you may have on hand. It could be made with no matter type of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, candy potato, etc.) you prefer. It’s tossed with essentially probably the foremost delicious zesty kung pao peanut sauce, which you simply possibly could make as spicy or as moderate as you’d like. It’s appropriate for simple dinners or meal prep lunches for the week ahead, and tastes simply as delicious hot or cold. And further than anything…
…it is simply downright good, you guys. I assume you’re going to love it.
Kung Pao Chicken Noodle Stir-Fry Recipe | 1-Minute Video
So let’s make a batch!
Kung Pao Peanut Sauce
As with any nice stir-fry, the star of this recipe that ties everything collectively — and can absolutely have you ever going again for seconds — is this delicious sauce.
I went with a standard kung pao-ish base for this one, made with an further heaping spoonful of peanut butter to present it that irresistible steadiness of candy and savory with a little bit of a kick. And nice grief, it was delicious. That said, really sense loose to tinker round with the foods and customize them to taste. If you’d like further heat, you possibly can all the time stir in some further chili garlic sauce (or cross the standard route and upload in some dried red chiles). If you're keen on yours further mild, you possibly can omit the spicy foods entirely. And of course, all the time season to style with salt and pepper.
Zoodles (Zucchini noodles)
Then also really sense loose to make use of no matter veggies you've got accessible too! I lastly simply offered a brand new spiralizer for our kitchen right right here in Spain, so I went with some zoodles, mushrooms and onions. But in case you don’t have a spiralizer, diced zucchini would work simply as properly here, or any different stir-fry pleasant veggies.
Just whisk collectively your sauce. Then sauté the chicken, adopted by the veggies, whereas your noodles are busy cooking. And then as soon as everything is in a position to go, supply it a nice toss collectively within the skillet till everything is coated flippantly and the sauce thickens.
Kung Pao Chicken Noodle Stir-Fry
Then dish it up…
Kung Pao Chicken Noodle Stir-Fry
…sprinkle in your favourite toppings (I went with chopped peanuts, inexperienced onions and toasted sesame seeds)…
Kung Pao Chicken Noodle Stir-Fry recipe
…and serve!
Like I said, as a lot as I cherished this one instantly outta the sauté pan, I ended up munching on it for lunches over the process the week (often cold, as further of a pasta salad). And notably, as human being who tends to get bored soon with leftovers, I discovered myself legit watching ahead to this one with every passing day. Definitely a vast back-pocket recipe to make when the noodle cravings strike. Because it's all the time only a topic of “when”…isn’t it? :)
Enjoy, everyone!
Print Recipe
5
5 / 5 (13 Reviews)
Did you make this recipe?
Leave a assessment »
Yield: four servings
Kung Pao Chicken Noodle Stir-Fry
This Kung Pao Chicken Noodle Stir-Fry recipe is fast and simple to make, absolutely simple to customize (with your favourite noodles, veggies, protein…you identify it), and tossed with essentially probably the foremost delicious kung pao peanut sauce.
Total Time: 35 mins
Prep Time: 20 mins
Cook Time: 15 mins
Ingredients:
Stir-Fry Ingredients:
8 ounces (uncooked) noodles of your possibility (I used linguine)
2 tablespoons peanut oil or olive oil, divided
1 pound boneless skinless chook breasts, cut into bite-sized pieces
1 small white onion, thinly sliced
8 ounces child bella or white button mushrooms, thinly sliced
1 big zucchini, spiralized (or chopped into bite-sized pieces)
3 cloves garlic, peeled and minced
1 batch Kung Pao Sauce (see below)
toppings: chopped peanuts, thinly sliced inexperienced onions, toasted sesame seeds
Kung Pao Sauce Ingredients:
1/2 cup low-sodium soy sauce
1/4 cup herbal peanut butter
1/4 cup rice vinegar
1 tablespoon chili garlic sauce (or sriracha)
1 tablespoon cornstarch
1/2 teaspoon floor ginger
1 tablespoon sesame oil
Directions:
To Make The Stir-Fry:
Cook noodles al dente according to package deal deal instructions. Strain, drizzle with a little bit of oil, and toss to combine. Set apart till in a position to use.
While the noodles are being prepared, warmth 1 tablespoon oil in a big sauté pan or wok over medium-high heat. Season chook flippantly with a couple of pinches of salt and pepper, then upload it to the pan. Cook for 3-4 minutes, stirring occasionally, till the chook is cooked by means of and now not pink inside. Transfer the chook to a blank plate with a slotted spoon, and set aside.
Add the last 1 tablespoon oil to the pan, alongside with the onion and mushrooms. Sauté for four minutes, stirring occasionally, till soft. Add the zucchini* and garlic and sauté for 2 further minutes, stirring occasionally.
Stir within the Kung Pao Sauce, cooked chook and rice noodles, and toss till everything is flippantly combined. Cook for 1 further minute till it involves a simmer.
Remove from warmth and serve immediately, garnished together with your wanted toppings.
To Make The Kung Pao Sauce:
Whisk all foods collectively in a small bowl till combined. If you want a spicier sauce, upload an further tablespoon or NULL of the chili garlic sauce.