Name: Kung Pao Chicken Noodles
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g (1 lb) chicken thighs, cut into roughly 3cm cubes; 2 tbsp vegetable oil; 10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces; 4 garlic cloves, finely chopped; 1 tbsp finely chopped ginger; 2 tsp Sichuan peppercorns; 400g (14 oz) cooked noodles (e.g. hokkien or lo mein); 1 tsp sesame oil; 4 spring onions (scallions), white part finely sliced and green part cut into batons; ¼ cup roasted peanuts, crushed or finely chopped; Marinade:; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 2 tbsp honey; Stir-fry sauce:; 2 tbsp soy sauce; 2 tsp dark soy sauce; 1 tbsp white vinegar; 1 tbsp caster (superfine) sugar; 3 tsp cornflour (cornstarch)

Kung Pao Chicken Noodles

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This kung pao chicken ticks all the boxes: it’s dark, mysterious and really spicy, plus has gives a wonderful tingling sensation thank to those Sichuan peppercorns. I love how the noodles soak up that luscious sauce, too… divine! Not as much of a heat fan as me? Totally fine. Just tone down the chilli action if you need to.

PREP TIME

20 minutes

COOK TIME

10 minutes

SERVES

Ingredients

500g (1 lb) chicken thighs, cut into roughly 3cm cubes

2 tbsp vegetable oil

10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces

4 garlic cloves, finely chopped

1 tbsp finely chopped ginger

2 tsp Sichuan peppercorns

400g (14 oz) cooked noodles (e.g. hokkien or lo mein)

1 tsp sesame oil (optional)

4 spring onions (scallions), white part finely sliced and green part cut into batons

¼ cup roasted peanuts, crushed or finely chopped

Marinade:

2 tbsp soy sauce

2 tbsp Shaoxing wine

2 tbsp honey

Stir-fry sauce:

2 tbsp soy sauce

2 tsp dark soy sauce

1 tbsp white vinegar

1 tbsp caster (superfine) sugar

3 tsp cornflour (cornstarch)

Steps

Combine all the ingredients for the marinade in a large bowl until well incorporated. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes.
For the stir-fry sauce, combine all the ingredients in a bowl, mixing well. Set aside until required.
Heat the oil in a wok over medium-high heat. Add the chillies and stir-fry for 10 seconds. Then add the garlic, ginger, pale part of the spring onion and Sichuan peppercorns. Stir-fry for 30 seconds. Add the chicken and stir-fry for 3-4 minutes or until the chicken is just cooked and the marinade liquid has evaporated.
Next, add the noodles and the stir-fry sauce and toss until well combined and the sauce has thickened slightly. Toss through the green parts of the spring onion. Remove from heat, divide among serving bowls and sprinkle with the peanuts.

30-minute meals Best-ever chicken recipes Chicken Chinese cuisine Comfort food Dinner Easy weeknight dinners Kung Pao Lunch Lunchbox Noodles Stir-fries

Kung Pao Chicken Noodles

This kung pao chicken ticks all the boxes: it’s dark, mysterious and really spicy, plus has gives a wonderful tingling sensation thank to those Sichuan peppercorns. I love how the noodles soak up that luscious sauce, too… divine! Not as much of a heat fan as me? Totally fine. Just tone down the chilli action if you need to.
PREP TIME	20 minutes
COOK TIME	10 minutes
SERVES	4

Ingredients

500g (1 lb) chicken thighs, cut into roughly 3cm cubes

2 tbsp vegetable oil

10 large dried red chillies (or to taste), cut into 3–4cm (1.5”) pieces

4 garlic cloves, finely chopped

1 tbsp finely chopped ginger

2 tsp Sichuan peppercorns

400g (14 oz) cooked noodles (e.g. hokkien or lo mein)

1 tsp sesame oil (optional)

4 spring onions (scallions), white part finely sliced and green part cut into batons

¼ cup roasted peanuts, crushed or finely chopped

Marinade:

2 tbsp soy sauce

2 tbsp Shaoxing wine

2 tbsp honey

Stir-fry sauce:

2 tbsp soy sauce

2 tsp dark soy sauce

1 tbsp white vinegar

1 tbsp caster (superfine) sugar

3 tsp cornflour (cornstarch)

Steps

Combine all the ingredients for the marinade in a large bowl until well incorporated. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes.
For the stir-fry sauce, combine all the ingredients in a bowl, mixing well. Set aside until required.
Heat the oil in a wok over medium-high heat. Add the chillies and stir-fry for 10 seconds. Then add the garlic, ginger, pale part of the spring onion and Sichuan peppercorns. Stir-fry for 30 seconds. Add the chicken and stir-fry for 3-4 minutes or until the chicken is just cooked and the marinade liquid has evaporated.
Next, add the noodles and the stir-fry sauce and toss until well combined and the sauce has thickened slightly. Toss through the green parts of the spring onion. Remove from heat, divide among serving bowls and sprinkle with the peanuts.

Jayne

October 3, 2022

Delicious and easy

I love watching Marion’s videos because she makes cooking my favourite Asian cuisine look doable. This was easy to make and tasted delicious. I used crushed chilli in a jar because I had some to use up.

Lidia

September 29, 2022

Quick and delicious:)

It’s a fantastically quick to make at home, numbingly delicious version of Kung Pao Chicken, slightly different from what I usually make but equally if not better:) The spiciness from the chilli, the numbingness from the Sichuan peppercorns, the cruch from the nuts and the freshness of the spring onions are a fantastic mix for our tastebuds:)

Thank you Marion, that’s another of your great recipes that is going to appear quite often on my dinner table from now on:)

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Kung Pao Chicken Noodles

What our customers say

Delicious and easy

Quick and delicious:)