Description
A flavorful Kung Pao Chicken Noodles recipe featuring tender chicken breast stir-fried with aromatic spices, crunchy peanuts, and colorful vegetables, tossed with rice noodles in a tangy, spicy sauce for a delicious and satisfying meal.
Ingredients
Scale
Protein and Noodles
- 250 g chicken breast, thinly sliced
- 200 g rice noodles
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
- 1 red bell pepper, diced
Sauce & Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- Salt and pepper to taste
- 1 teaspoon Szechuan peppercorns, crushed
- 1/2 teaspoon red pepper flakes
Others
- 2 tablespoons vegetable oil
- 1/4 cup roasted peanuts
- Fresh cilantro, for garnish
Instructions
- Cook the noodles: Cook the rice noodles according to the package instructions; drain and set aside to prevent sticking.
- Prepare the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and salt until smooth, then set aside.
- Cook chicken: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Season the chicken slices with salt and pepper. Stir-fry the chicken until fully cooked, about 5-7 minutes, then remove from pan and set aside.
- Stir-fry aromatics: In the same pan, heat the remaining vegetable oil. Add minced garlic, ginger, and crushed Szechuan peppercorns, stir-fry for 1-2 minutes until fragrant but not burnt.
- Add vegetables: Add diced red bell pepper and sliced green onions to the pan. Stir-fry for 3-4 minutes until vegetables soften but remain crisp.
- Combine chicken & noodles: Return cooked chicken to the pan along with the drained noodles and the prepared sauce. Toss thoroughly to coat all ingredients evenly and heat through.
- Add peanuts and spice: Sprinkle roasted peanuts and red pepper flakes over the mixture, tossing once more to combine evenly and add crunchy texture and heat.
- Garnish and serve: Remove the pan from heat, transfer the noodles to a serving platter, and garnish with fresh cilantro before serving hot.
Notes
- Adjust the amount of red pepper flakes to control the spiciness.
- Use gluten-free soy sauce to make this recipe gluten-free.
- To save time, you can toast your own peanuts if preferred.
- Rice noodles should be rinsed with cold water after cooking to prevent sticking.
- For extra flavor, marinate the chicken briefly in soy sauce and sesame oil before cooking.
