Name: Kung Pao Chicken Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 12 ounces noodles of choice; 1 pound chicken breast; 2 tablespoons low sodium tamari or soy sauce; 1 tablespoon honey; 1 tablespoon chili paste; 1 tablespoon toasted sesame oil (for cooking the chicken & aromatics); ½ cup diced green onion (white part); 1 tablespoon minced garlic; ½ cup low sodium tamari; 1 tablespoon peanut butter; 2 tablespoons rice vinegar; 2 tablespoons chili paste (like sambal oelek); 1–2 tablespoons brown sugar; ¼ teaspoon ground ginger; 1½ tablespoons toasted sesame oil; ½ teaspoon red pepper flakes (optional); 3 tablespoons water; 1 tablespoon cornstarch; ⅓ cup crushed peanuts; ⅓ cup diced green onion (green part)

I created a flavorful and saucy Kung Pao Chicken Noodles dish that’s easy to cook and perfect for a quick weeknight dinner, ready in about 30 minutes.

Why I’ll Love This Recipe

I love this recipe because it’s quick to prepare, full of bold flavors, and easy to customize. It’s naturally gluten-free, meal-prep friendly, and uses simple pantry staples like tamari, chili paste, peanut butter, and rice noodles. It hits the perfect balance of savory, sweet, and spicy—all in one skillet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base/chicken

12 ounces noodles of choice
1 pound chicken breast
2 tablespoons low sodium tamari or soy sauce
1 tablespoon honey
1 tablespoon chili paste
1 tablespoon toasted sesame oil (for cooking the chicken & aromatics)
½ cup diced green onion (white part)
1 tablespoon minced garlic

Sauce

½ cup low sodium tamari
1 tablespoon peanut butter
2 tablespoons rice vinegar
2 tablespoons chili paste
1–2 tablespoons brown sugar
¼ teaspoon ground ginger
1½ tablespoons toasted sesame oil
½ teaspoon red pepper flakes (optional)
3 tablespoons water
1 tablespoon cornstarch

Garnish

⅓ cup crushed peanuts
⅓ cup diced green onion (green part)

directions

I cut the chicken into roughly 1-inch pieces. In a bowl, I mix it with tamari, honey, and chili paste, letting it marinate for 30 minutes to 2 hours.
I bring a pot of salted water to a boil and cook the noodles according to the package instructions. I then drain and set them aside.
I whisk together all sauce ingredients except for the cornstarch and water.
In a skillet over medium-low heat, I add sesame oil, then sauté the white parts of the green onion for 2–3 minutes, followed by the garlic for 1 more minute.
I add the marinated chicken (discarding the leftover marinade) and cook it for 2–3 minutes per side until it’s cooked through and reaches 165°F internally.
I gently heat the sauce, then mix cornstarch with water and add it to the sauce to thicken.
I toss in the cooked noodles and chicken, stir to combine, and let everything cook together for 1–2 minutes.
I garnish with crushed peanuts and green onion greens before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes sauté bell peppers, broccoli, snap peas, or bok choy to add more vegetables. I stir-fry them before cooking the chicken.
For a vegan version, I replace chicken with pressed tofu and use maple syrup instead of honey. I press the tofu for 20 minutes, cube it, and fry it until golden.
When I want it less spicy, I reduce the chili paste and skip the red pepper flakes. To increase the heat, I add more sambal or another chili paste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet with a bit of oil to keep the texture nice and fresh. Microwaving works too, but I find the chicken can get slightly rubbery if overdone.

FAQs

What noodles work best in this recipe?

I like using brown rice udon noodles for their chewiness, but ramen, rice noodles, or even spaghetti also work well.

Can I make this ahead for meal prep?

Yes, I often prepare it in advance. I store the noodles and chicken separately and toss them together before reheating to keep the texture just right.

How do I make it gluten-free?

I use tamari instead of soy sauce and make sure my chili paste doesn’t contain gluten. That’s all it takes to keep this dish gluten-free.

Can I use chicken thighs instead of breast?

Definitely. I love using boneless thighs when I want something a bit juicier and more flavorful.

Is there a nut-free version?

Yes. I skip the peanut butter and peanuts and substitute with sunflower seed butter and seeds. It changes the flavor slightly, but still tastes great.

Conclusion

This Kung Pao Chicken Noodles recipe is a go-to in my kitchen. It’s fast, flavorful, and flexible, with the perfect combination of savory, sweet, and spicy. Whether I stick to the classic or change it up with veggies or tofu, it always satisfies.