Spicy Kung Pao Chicken Noodles

Skip the takeout, these Kung Pao Chicken Noodles are spicy, saucy, and loaded with flavor! Tender chicken, chewy noodles, crunchy peanuts, and a kick of heat all come together in one quick and easy dish that’s perfect for weeknight dinners.

Ingredients for Kung Pao Noodles

• Dried Chili Peppers: These are optional, but are traditional in Kung Pao dishes! Also known as Arbol peppers. You can use more or less, depending on your desired spice level.

• Chili Garlic Sauce: You can find this in the Asian section of the grocery store. I used the brand Huy Fong.
• Peanuts: Peanuts are traditionally in Kung Pao recipes, but feel free to use cashews if you prefer!
• Throw in Veggies: Add chopped bell peppers and zucchini with the garlic and dried chili peppers to cook and soften them a bit.

How to Make Kung Pao Chicken Noodles

No fancy techniques required, just quick cooking and big flavor. Follow these easy steps to whip up a bold and delicious dinner:

1. Boil the Noodles: Cook 10 ounces spaghetti or linguini noodles according to the package instructions. Drain and set aside.
2. Make the Sauce: In a small bowl, whisk together the soy sauce, vinegar, brown sugar, garlic chili sauce, and cornstarch, then set the sauce aside.
3. Cook the Chicken: Heat a large skillet or wok over medium-high heat, then add the sesame oil and cubed chicken. Cook for 5-7 minutes until the chicken is no longer pink.
4. Add Garlic and Dried Peppers: Add the minced garlic and dried chili peppers, then cook for 2 minutes to soften the peppers.
5. Pour in the Sauce: Pour the sauce over the garlic and peppers. Stir to combine. Heat until the sauce thickens, about 1 minute.
6. Combine and Serve: Add the cooked noodles and peanuts to the sauce, then toss to coat the noodles. Garnish Kung Pao chicken noodles with chopped green onion and red pepper flakes. Serve and enjoy!