If you’re craving takeout-style noodles but want to make them fresh at home, this Kung Pao Chicken Noodles recipe brings the flavor you love—spicy, savory, and just a little sweet. With juicy chicken, crunchy peanuts, and a rich sauce, every bite packs that irresistible umami punch.
Table of Contents
Why You’ll Love This Kung Pao Chicken Noodles
It’s quick, flavorful, and healthier than takeout—plus, it’s made in one pan for easy cleanup.
- A perfect mix of spicy, salty, and sweet flavors
- Uses simple pantry ingredients
- Ready in 25 minutes
- Naturally gluten-free with tamari
- High in protein and customizable
- Great for meal prep or weeknight dinners
I first made this recipe during my food truck days when I wanted to create something fast but flavorful enough to rival takeout. The smell of garlic and chili paste sizzling in sesame oil still takes me back to those late-night kitchen sessions.
Ingredients You’ll Need
Each component layers flavor—from marinated chicken to the bold, glossy sauce.
Main Ingredients
- 12 ounces noodles of choice (lo mein, ramen, or rice noodles)
- 1 pound chicken breast, cut into bite-size pieces
- 2 tablespoons low sodium tamari (or soy sauce if not gluten-free)
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon toasted sesame oil
- ½ cup diced green onion (white part)
- 1 tablespoon minced garlic
Kung Pao Sauce
- ½ cup low sodium tamari (or soy sauce)
- 1 tablespoon peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste (like sambal oelek)
- 1–2 tablespoons brown sugar (adjust to taste)
- ¼ teaspoon ground ginger
- 1½ tablespoons toasted sesame oil
- ½ teaspoon red pepper flakes (optional)
- 3 tablespoons water
- 1 tablespoon cornstarch
For Garnish
- ⅓ cup crushed peanuts
- ⅓ cup diced green onion (green part)
Optional Add-Ons or Substitutes
- Swap chicken for shrimp or tofu
- Use soba noodles or spaghetti if needed
- Add bell peppers or broccoli for crunch
- Top with sesame seeds for a nutty finish
- Skip red pepper flakes for a milder version
Step-by-Step Instructions
This recipe cooks fast, so have everything prepped before you start.
- Marinate the chicken.
In a bowl, mix tamari, honey, chili paste, and sesame oil. Add chicken and toss to coat. Let sit for 10 minutes. - Cook the noodles.
Boil noodles according to package directions. Drain and set aside. - Make the sauce.
In a small bowl, whisk all sauce ingredients until smooth. Set aside. - Cook the chicken.
Heat a large skillet or wok over medium-high heat. Add a drizzle of sesame oil and cook marinated chicken for 5–6 minutes until golden and cooked through. Remove and set aside. - Sauté aromatics.
In the same pan, add green onion (white parts) and garlic. Cook 30 seconds until fragrant. - Combine everything.
Pour in the sauce and bring to a simmer. Add cooked noodles and toss until coated. Return chicken to the pan and stir to combine. - Garnish and serve.
Sprinkle with crushed peanuts, green onion tops, and a drizzle of sesame oil before serving.
Quick reminders before serving:
- Adjust chili paste and red pepper flakes to control heat
- Don’t overcook noodles—they’ll absorb sauce fast
- Stir the sauce continuously to avoid lumps
- Add peanuts at the end for crunch
Expert Tips for Success
Balance is everything in a great Kung Pao dish—heat, sweet, and savory should all shine.
- Prep all ingredients before cooking; it moves fast
- Toast peanuts lightly for deeper flavor
- Add a touch more vinegar if it tastes too sweet
- Use cornstarch to thicken sauce perfectly
- Pair with Dragon Chicken for a spicy dinner duo
- Serve alongside Chicken Ramen Stir Fry for variety
- Garnish with fresh cilantro for a fragrant finish
Once you make this at home, takeout noodles won’t taste the same again.
Serving Suggestions
These noodles shine as a main dish but also complement other Asian-inspired plates.
- Serve with steamed edamame or roasted veggies
- Pair with Honey Pepper Chicken Pasta for a sweet-spicy spread
- Add extra peanuts for crunch and protein
- Top with lime wedges for a citrusy kick
- Great for weeknight dinners or meal prep lunches
The flavor hits every note—spicy, nutty, tangy, and perfectly satisfying.
Storing and Reheating
This dish stores well and tastes even better the next day when the flavors meld.
How to Store It
- Store leftovers in an airtight container in the fridge for up to 4 days
- Cool completely before sealing
- Avoid freezing—it changes noodle texture
- Keep garnishes separate for freshness
How to Reheat It
- Reheat in a skillet over medium heat with a splash of water
- Stir constantly until warm and glossy
- Microwave in short bursts, stirring between each
- Add a drizzle of sesame oil to refresh flavor
The sauce stays bold and delicious even after reheating.
Estimated Nutrition (per serving):
Calories: 501 | Carbohydrates: 69g | Protein: 41g | Fat: 12g | Cholesterol: 73mg | Fiber: 3g | Sugar: 12g
Frequently Asked Questions
Can I make this vegetarian?
Yes, use tofu or tempeh instead of chicken and vegetable broth in the sauce.
How spicy is it?
Medium heat, but you can reduce chili paste and flakes for a milder version.
Can I use other nut butters?
Absolutely—almond or cashew butter also works well.
Final Thoughts
Kung Pao Chicken Noodles bring together everything I love about quick, bold cooking—heat, crunch, and that glossy noodle texture that makes every bite worth it. It’s a meal that wakes up your taste buds and keeps you coming back for seconds.
- Balance spicy and sweet for the best flavor
- Garnish fresh for texture and brightness
- Serve immediately for that perfect noodle bite
One skillet, endless flavor—this is the kind of dinner that proves homemade beats takeout every time.
Kung Pao Chicken Noodles
Ingredients
Equipment
Method
- In a bowl, combine 2 tbsp tamari, 1 tbsp honey, 1 tbsp chili paste, and 1 tbsp sesame oil. Add chicken pieces, toss to coat, and let marinate 10 minutes.
- Cook the noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together sauce ingredients: ½ cup tamari, 1 tbsp peanut butter, 2 tbsp rice vinegar, 2 tbsp chili paste, 2 tbsp brown sugar, 0.25 tsp ginger, 1.5 tbsp sesame oil, optional red pepper flakes, 3 tbsp water, and 1 tbsp cornstarch. Set aside.
- Heat a large skillet or wok over medium-high heat with a little sesame oil. Add marinated chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add diced green onion (white part) and minced garlic. Cook about 30 seconds until fragrant.
- Pour in the prepared sauce and bring to a simmer. Add the cooked noodles and toss to coat in the sauce.
- Return the chicken to the pan and stir to combine with noodles and sauce.
- Garnish with crushed peanuts, green onion tops, and an optional drizzle of sesame oil. Serve hot.
Nutrition
Notes
- You can swap chicken for tofu or shrimp to make this vegetarian or pescatarian. Use tamari for gluten‑free.
- Adjust chili paste and red pepper flakes to control the heat. Cornstarch helps thicken the sauce—don’t skip it. Times estimated based on described cooking steps.
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