Kung Pao Chicken Noodles (SO EASY!)

Kung Pao Chicken Noodles is a dish that’s basically a flavour-packed party in a bowl. Picture this: tender chicken and crunchy peanuts cozied up with slurp-worthly noodles, dancing in a perfectly sweet and spicy sauce. It’s like your taste buds are doing a happy little jig! You can customize and add in more vegetables or swap out the vegetables, and the choices are endless.

Kung Pao Chicken, a beloved dish originating from China’s Sichuan province, is a tantalizing stir-fry that packs a punch of flavors.

Let’s Talk Ingredients for Kung Pao Chicken Noodles.

ALRIGHT, SO HERE’S THE SCOOP ON WHAT YOU NEED FOR THIS FLAVOR EXTRAVAGANZA:

Chicken: Go for boneless chicken thighs for that juicy, tender bite.
Fragrant: Ginger, garlic, Sichuan peppercorn, and, of course, dry red chili —they’re the flavor MVPs.
Veggies: You can add in any vegetables of your choice, such as Bell pepper scallions, and if you’re feeling adventurous, toss in some snap peas or broccoli for that extra crunch.
Noodles: Take your pick— I am using Hand Cut Noodles today from Kai Dong, my personal favorite noodles for sure!
Sauce Magic: Soy sauce, rice wine vinegar, dark soy sauce, a touch of sugar, water, and cornstarch.
Topping: roasted crunchy peanuts are a MUST!