Description
A flavorful and spicy Kung Pao Chicken Noodles recipe featuring tender stir-fried chicken, crunchy peanuts, colorful bell peppers, and perfectly cooked rice noodles tossed in a savory and tangy sauce with a hint of heat from dried chilies and Sichuan peppercorns.
Ingredients
Scale
Main Ingredients
- 8 oz (225 g) rice noodles
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup unsalted whole peanuts
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 4 scallions, chopped (green and white parts separated)
Sauces and Seasonings
- 2 tbsp vegetable oil (divided)
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp Sichuan peppercorns, lightly crushed
- 8-10 dried red chilies
- 1 tbsp sugar
- Salt and pepper, to taste
Instructions
- Cook Noodles: Cook the rice noodles according to the package instructions. Drain and set aside to prevent sticking.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Stir-fry until the chicken is cooked through and golden brown. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Stir in the minced garlic, ginger, and the white parts of the scallions. Sauté for about 1 minute until fragrant.
- Add Spices: Add the crushed Sichuan peppercorns and dried red chilies to the pan. Stir-fry for 1-2 minutes until the chilies darken slightly and release their aroma.
- Cook Bell Peppers: Add the chopped red and green bell peppers to the pan. Continue stir-frying for 3-4 minutes until the peppers soften slightly but remain crisp.
- Combine Ingredients: Return the cooked chicken to the pan. Add the cooked rice noodles, soy sauce, hoisin sauce, rice vinegar, sesame oil, and the cornstarch-water mixture. Stir well to combine all ingredients evenly.
- Add Peanuts and Sugar: Stir in the unsalted peanuts and sugar. Keep stirring to allow the sauce to thicken without sticking to the pan.
- Final Cook: Cook everything together for another 2-3 minutes, allowing the flavors to meld and the sauce to thoroughly coat the noodles and chicken.
- Garnish and Serve: Remove from heat and garnish with the green parts of the scallions before serving hot.
Notes
- Use rice noodles for the best texture that complements the stir-fried ingredients.
- Adjust the number of dried red chilies to control the spice level.
- For a nuttier flavor, lightly toast the peanuts before adding.
- Be careful when stir-frying the Sichuan peppercorns and chilies to avoid burning which can cause bitterness.
- Make sure to keep stirring when adding the cornstarch slurry to prevent lumps and ensure a smooth sauce consistency.
