This Kung Pao Chicken Noodles dish is a deliciously bold and satisfying meal that brings together tender chicken, chewy noodles, and a perfectly balanced spicy-sweet sauce. I love how the flavors of soy, chili, garlic, and sesame blend beautifully, creating a comforting bowl of noodles that tastes just like takeout only fresher and made right at home.

Why You’ll Love This Recipe

I love this recipe because it’s quick, flavorful, and easy to customize. The sauce is rich, spicy, and slightly sweet, coating every strand of noodle perfectly. I can whip it up on a weeknight in less than 30 minutes, and it always satisfies my craving for something hearty and bold. Plus, it’s a great way to use pantry staples and simple ingredients to create a restaurant-quality dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Base/chicken
▢12 ounces noodles of choice
▢1 pound chicken breast
▢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 mostly the white part
▢1 tablespoon minced garlic

Sauce
▢½ cup low sodium tamari or soy sauce if not gluten free
▢1 tablespoon peanut butter
▢2 tablespoons rice vinegar
▢2 tablespoons chili paste I used sambel oelek
▢1-2 tablespoons brown sugar I did 1, but use 2 if you prefer it sweeter
▢¼ teaspoon ground ginger
▢1 ½ tablepsoons toasted sesame oil
▢½ teaspoon red pepper flakes can omit for less spice
▢3 tablespoons water
▢1 tablespoon cornstarch

For garnish
▢⅓ cup crushed peanuts
▢⅓ cup diced green onion mostly the green part

Directions

I start by cooking the noodles according to the package instructions. Once they’re done, I drain and set them aside.
I cut the chicken breast into bite-sized pieces and toss them with 2 tablespoons of soy sauce, honey, chili paste, and sesame oil.
In a large skillet or wok, I heat a bit of oil over medium-high heat and add the chicken. I cook until it’s browned and fully cooked through, about 5–7 minutes.
I stir in the diced white parts of the green onions and minced garlic, cooking for another minute until fragrant.
Meanwhile, I whisk together all the sauce ingredients in a small bowl: soy sauce, peanut butter, rice vinegar, chili paste, brown sugar, ground ginger, sesame oil, red pepper flakes, water, and cornstarch.
I pour the sauce over the chicken and stir well, letting it thicken slightly as it cooks for 2–3 minutes.
Once the sauce is glossy and thick, I add the cooked noodles and toss everything together until evenly coated.
Finally, I serve the noodles hot, garnished with crushed peanuts and the green parts of the diced green onions.

Servings and Timing

This recipe serves about 4 people and takes approximately 25–30 minutes from start to finish, making it perfect for a quick and satisfying weeknight dinner.

Variations

I sometimes swap the chicken for shrimp or tofu when I want a different protein. For extra vegetables, I like to toss in bell peppers, zucchini, or broccoli. If I want it even spicier, I add more chili paste or a touch of Sriracha. To make it gluten-free, I simply use gluten-free tamari and rice noodles instead of wheat-based ones.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to loosen the sauce and warm it gently in a skillet over medium heat. It reheats beautifully and tastes just as good the next day.

FAQs

What kind of noodles work best for Kung Pao Chicken Noodles?

I like using lo mein, spaghetti, or rice noodles—anything that can hold up well to the sauce.

Can I use chicken thighs instead of chicken breast?

Yes, I often use boneless, skinless chicken thighs for extra juiciness and flavor.

Is this dish very spicy?

It has a moderate heat level, but I can easily adjust it by reducing or increasing the chili paste and red pepper flakes.

Can I make this recipe vegetarian?

Absolutely. I replace the chicken with tofu or just load up on vegetables.

How can I make the sauce thicker?

I add a bit more cornstarch mixed with water and simmer it until it reaches my desired consistency.

Can I make it ahead of time?

Yes, I can prepare the sauce and cook the noodles in advance, then combine everything right before serving.

What’s a good substitute for peanut butter?

I sometimes use almond butter or sunflower seed butter for a nut-free option.

Can I add vegetables to this dish?

Definitely. I often include bell peppers, snap peas, or carrots for added texture and color.

How long does it keep in the fridge?

It keeps well for up to 3 days when stored properly in an airtight container.

Can I freeze Kung Pao Chicken Noodles?

Yes, I can freeze it for up to 2 months, though the texture of the noodles may soften slightly upon reheating.

Conclusion

I love how these Kung Pao Chicken Noodles bring together all the best flavors—savory, spicy, and slightly sweet—in one easy dish. It’s a quick, flavorful meal that always hits the spot, whether I’m cooking for myself or for friends. With simple ingredients and bold taste, it’s a go-to recipe I never get tired of making.