This Kung Pao Chicken Noodle Stir-Fry recipe is quick and easy to make, totally easy to customize (with your favorite noodles, veggies, protein…you name it), and tossed with the most delicious kung pao peanut sauce.
For those days when you’re craving chicken and noodles…kicked up a notch. ♡
Seriously, this quick and easy recipe is pretty much everything I love in a good stir-fry. It’s the perfect clean-out-the-fridge kind of meal, easy to customize whatever veggies or proteins (shrimp, beef, pork, or tofu would be other delicious options) you might have on hand. It can be made with whatever kind of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, sweet potato, etc.) you prefer. It’s tossed with the most delicious zesty kung pao peanut sauce, that you can make as spicy or as mild as you’d like. It’s perfect for easy dinners or meal prep lunches for the week ahead, and tastes just as delicious hot or cold. And more than anything…
…it is just downright good, you guys. I think you’re going to love it.
So let’s make a batch!
As with any good stir-fry, the star of this recipe that ties everything together — and will undoubtedly have you going back for seconds — is this delicious sauce.
I went with a traditional kung pao-ish base for this one, made with an extra heaping spoonful of peanut butter to give it that irresistible balance of sweet and savory with a bit of a kick. And good grief, it was delicious. That said, feel free to tinker around with the ingredients and customize them to taste. If you’d like more heat, you can always stir in some extra chili garlic sauce (or go the traditional route and add in some dried red chiles). If you like yours more mild, you can omit the spicy ingredients entirely. And of course, always season to taste with salt and pepper.
Then also feel free to use whatever veggies you have on hand too! I finally just bought a new spiralizer for our kitchen here in Spain, so I went with some zoodles, mushrooms and onions. But if you don’t have a spiralizer, diced zucchini would work just as well here, or any other stir-fry friendly veggies.
Just whisk together your sauce. Then sauté the chicken, followed by the veggies, while your noodles are busy cooking. And then once everything is ready to go, give it a good toss together in the skillet until everything is coated evenly and the sauce thickens.
Then dish it up…
…sprinkle on your favorite toppings (I went with chopped peanuts, green onions and toasted sesame seeds)…
…and serve!
Like I said, as much as I loved this one straight outta the sauté pan, I ended up munching on it for lunches over the course of the week (often cold, as more of a pasta salad). And notably, as someone who tends to get bored quickly with leftovers, I found myself legit looking forward to this one with each passing day. Definitely a great back-pocket recipe to make when the noodle cravings strike. Because it is always just a matter of “when”…isn’t it? :)
Enjoy, everyone!
KUNG PAO CHICKEN NOODLE STIR-FRY
Reviewed by Unknown
on
March 20, 2018
Rating: