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Kung Pao Chicken Noodles – Easy Recipes for Stir-Fry Nights

This easy Kung Pao Chicken Noodles recipe brings bold Asian flavors to your table fast—perfect for busy weeknights!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 4 servings
Author: Betty

Ingredients

  • 8 oz spaghetti or Chinese egg noodles
  • 2 tablespoons vegetable oil
  • 2 chicken breasts, thinly sliced
  • 1 red bell pepper, sliced
  • 1/2 cup unsalted peanuts
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil

Instructions

  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the chicken slices and cook until browned and cooked through, about 5-6 minutes.
  5. Stir in garlic, ginger, and red pepper flakes. Cook for 1 minute.
  6. Add bell pepper and cook for another 2-3 minutes until tender-crisp.
  7. Pour the sauce over the chicken and vegetables, stirring well to coat.
  8. Add the cooked noodles and toss everything together.
  9. Stir in peanuts and green onions just before serving.

Notes

You can substitute chicken with tofu for a vegetarian version. Adjust spice level by adding more or less red pepper flakes.