Description
A delicious and flavorful recipe for Kung Pao Chicken Noodles, featuring tender chicken, colorful vegetables, and a savory sauce.
Ingredients
- 2 cups cooked egg noodles
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup roasted peanuts
- 3 green onions, sliced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, cornstarch, and red pepper flakes. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic, ginger, and diced bell peppers. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Add the snap peas and cooked chicken back to the skillet. Pour the sauce mixture over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes until the sauce thickens.
- Add the cooked egg noodles to the skillet, tossing everything together until well combined and heated through.
- Stir in the roasted peanuts and sliced green onions just before serving.
Notes
- For a spicier version, add more red pepper flakes or a splash of sriracha to the sauce.
- You can substitute the chicken with tofu or shrimp for a different protein option.
- For added crunch, consider topping with additional roasted peanuts or sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg