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Kung Pao Chicken Noodle Stir-Fry
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.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
To Make The Stir-Fry:
2
Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
3
While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for ⏱️ 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
4
Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for ⏱️ 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.
(uncooked) noodles of your choice (I used linguine)8 ounceslarge zucchini (spiralized (or chopped into bite-sized pieces))1garlic (peeled and minced)3 cloveschili garlic sauce (or sriracha)1 tablespoon
5
Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
6
Remove from heat and serve immediately, garnished with your desired toppings.
7
To Make The Kung Pao Sauce:
8
Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.
(uncooked) noodles of your choice (I used linguine)8 ouncesgarlic (peeled and minced)3 cloveschili garlic sauce (or sriracha)1 tablespoon
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