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Spicy Kung Pao Chicken Noodles

A quick and flavorful dish combining tender chicken, slippery noodles, and a bold sauce with peanuts and dried chilies, perfect for weeknight dinners.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz noodles (lo mein, chow fun, or spaghetti in a pinch)
Chicken
  • 1 lb chicken breast, diced
Sauce
  • 3 tbsp soy sauce use low-sodium if preferred
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
Aromatics and Vegetables
  • 2 tbsp peanut oil (or vegetable oil)
  • 1 ea bell pepper, diced (any color)
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2–3 ea dried red chilies adjust to heat preference
Finishing Touches
  • 1/2 cup peanuts (unsalted or roasted)
  • 2–3 ea green onions, chopped
Seasoning
  • Salt and pepper to taste

Method
 

Cooking
  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In a bowl, mix soy sauce, oyster sauce, and rice vinegar.
  3. Heat peanut oil in a large pan over medium heat.
  4. Add garlic, ginger, and dried red chilies; sauté for 1 minute.
  5. Add the diced chicken and cook until browned.
  6. Stir in bell pepper and cook for another 2-3 minutes.
  7. Add the sauce mixture and peanuts. Stir well to combine.
  8. Toss in the cooked noodles, mix thoroughly, and season with salt and pepper.
  9. Garnish with chopped green onions before serving.

Notes

For a nut-free version, swap peanuts for toasted pumpkin seeds and use canola oil instead of peanut oil. Use tamari for gluten-free soy sauce.