This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!
Asian cuisine flavors, specifically Oriental cuisine like Chinese, Japanese, Korean and Thai, are simply out of this world amazing. It is astounding the kind of flavor profile you can create with just a few choice ingredients and in one bowl of piping hot, spicy noodle bowl.
Stir fries are so easy. You can make them with almost anything you have lying around in the fridge or freezer. I resort to stir-fried chicken or meat recipes most often on Friday nights, when I seem to have missed yet another grocery run. So a quick 30-minute one-bowl meal that is delicious and gets everyone excited is what I go for.
Seriously, this quick and easy recipe is pretty much everything I love in a good stir-fry. It’s the perfect clean-out-the-fridge kind of meal, easy to customize whatever veggies or proteins (shrimp, beef, pork, or tofu would be other delicious options) you might have on hand. It can be made with whatever kind of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, sweet potato, etc.) you prefer. It’s tossed with the most delicious zesty kung pao peanut sauce, that you can make as spicy or as mild as you’d like.
As with any good stir-fry, the star of this recipe that ties everything together — and will undoubtedly have you going back for seconds — is this delicious sauce.
I went with a traditional kung pao-ish base for this one, made with an extra heaping spoonful of peanut butter to give it that irresistible balance of sweet and savory with a bit of a kick. And good grief, it was delicious. That said, feel free to tinker around with the ingredients and customize them to taste. If you’d like more heat, you can always stir in some extra chili garlic sauce (or go the traditional route and add in some dried red chiles). If you like yours more mild, you can omit the spicy ingredients entirely. And of course, always season to taste with salt and pepper.
Just whisk together your sauce. Then sauté the chicken, followed by the veggies, while your noodles are busy cooking. And then once everything is ready to go, give it a good toss together in the skillet until everything is coated evenly and the sauce thickens.
Kung Pao Chicken Noodle Stir-Fry
- 8 ounces noodles of your choice I used linguine
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons peanut oil or olive oil divided
- 8 ounces baby bella or white button mushrooms thinly sliced
- 1 small white onion thinly sliced
- 3 cloves garlic peeled and minced
- 1 large zucchini spiralized (or chopped into bite-sized pieces)
- toppings: chopped peanuts thinly sliced green onions, toasted sesame seeds
Kung-Pao Sauce Ingredients:
- ¼ cup natural peanut butter
- ¼ cup rice vinegar
- 1 tablespoon sesame oil
- ½ cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon chili garlic sauce or sriracha
- ½ teaspoon ground ginger
To Make The Stir-Fry:
- Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
- While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
- Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.
- Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
- Remove from heat and serve immediately, garnished with your desired toppings.
To Make The Kung Pao Sauce:
- Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.