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Kung Pao Chicken Noodles have become a beloved dish in the realm of Chinese cuisine, capturing the hearts and taste buds of food enthusiasts around the world. This delightful recipe combines the classic elements of Kung Pao Chicken—a dish renowned for its bold flavors—with the comforting, hearty texture of noodles. The result is a mouthwatering meal that brings together savory, spicy, and nutty notes in every bite.

Kung Pao Chicken Noodles

Dive into a delicious bowl of Kung Pao Chicken Noodles! This quick and easy recipe features tender chicken, colorful bell peppers, and a delightful mix of flavors, including soy sauce, rice vinegar, and peanuts. Perfect for a weeknight dinner or meal prep, this dish can be customized to suit your heat preference. Follow simple steps to stir-fry your way to a satisfying meal that's ready in just 45 minutes. Garnish and serve for a tasty treat!
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Ingredients
  

8 oz egg noodles

1 lb boneless, skinless chicken thighs, diced

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, sliced

3 cloves garlic, minced

1-inch piece fresh ginger, minced

1/2 cup roasted unsalted peanuts

4 green onions, sliced

4 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

1 tablespoon Sichuan peppercorns (optional)

1 tablespoon chili paste or sauce (adjust to heat preference)

Salt and pepper to taste

Garnish: sesame seeds and additional green onions

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Marinate the Chicken: In a bowl, combine diced chicken with 2 tablespoons of soy sauce, a pinch of salt, and pepper. Let it marinate for about 15-20 minutes.

      Stir Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

        Sauté Veggies: In the same skillet, add the remaining tablespoon of oil. Add diced red and green bell peppers, onion, garlic, ginger, and Sichuan peppercorns (if using). Stir-fry for about 3-4 minutes until vegetables are tender but still crisp.

          Combine Ingredients: Return the cooked chicken to the skillet. Add the cooked egg noodles, peanuts, rice vinegar, hoisin sauce, chili paste, and remaining soy sauce. Toss everything together until well combined and heated through, about 2-3 minutes.

            Garnish and Serve: Transfer the Kung Pao Chicken Noodles to a serving dish. Sprinkle sliced green onions and sesame seeds on top. Serve hot.

              Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4