Description
An irresistible and quick recipe for Spicy Kung Pao Chicken Noodles that combines tender chicken, vibrant vegetables, and a flavorful sauce.
Ingredients
Scale
- 8 oz noodles (egg or rice)
- 1 lb chicken breast, diced
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp chili paste
- 1 bell pepper, diced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp peanuts, chopped (optional)
- 1/4 cup green onions, sliced
- 2 tbsp vegetable oil
Instructions
- Prep Your Ingredients: Dice vegetables and chicken (5 minutes).
- Cook Noodles: Cook according to package instructions (5 minutes).
- Heat the Oil: Heat vegetable oil in a large pan over medium-high heat (1 minute).
- Sauté Garlic and Ginger: Add minced garlic and ginger, sauté for 30 seconds.
- Cook the Chicken: Add chicken, cooking until browned (5-7 minutes).
- Add Vegetables: Stir in bell pepper and snap peas, cooking until tender (3-5 minutes).
- Mix the Sauce: Combine sauces and pour over chicken and vegetables, stirring to coat (3 minutes).
- Toss in Noodles: Add noodles to the pan, tossing to combine (2 minutes).
- Garnish and Serve: Top with green onions and peanuts before serving warm.
Notes
This dish is easily customizable; adjust spice levels or substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg