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Kung Pao Chicken Noodles is a delightful dish that has captured the hearts of food enthusiasts around the world. Originating from the Sichuan province of China, this dish combines the rich and bold flavors of traditional Kung Pao Chicken with the comforting texture of noodles, creating a satisfying meal that appeals to both Asian and Western palates. The harmony of taste, texture, and aroma makes Kung Pao Chicken Noodles not just a dish, but an experience.

Kung Pao Chicken Noodles

Savor the flavors of this easy Kung Pao Chicken Noodles recipe! This delightful dish combines tender chicken, crunchy vegetables, and nutty peanuts tossed in a savory sauce over egg noodles. Perfect for a quick weeknight dinner, it's ready in just 30 minutes. Customize the heat to your liking with dried red chilies, and don’t forget the fresh cilantro for a burst of flavor. Cook up this delicious meal and enjoy a taste of the classic Chinese favorite!
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Ingredients
  

8 oz. egg noodles

1 lb. boneless, skinless chicken breast, diced into bite-sized pieces

1/4 cup soy sauce

2 tbsp. rice vinegar

1 tbsp. hoisin sauce

1 tbsp. sugar

2 tbsp. sesame oil

3 cloves garlic, minced

1 tbsp. ginger, minced

1/2 cup roasted peanuts

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

1/2 cup zucchini, sliced

3 green onions, chopped

2 dried red chilies (adjust based on heat preference)

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Cook the Noodles: Begin by boiling a pot of salted water. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Sauce: In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar until well combined. Set this mixture aside.

      Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining sesame oil. Toss in the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant. Then, add the diced bell peppers and zucchini. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.

          Combine and Cook the Noodles: Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Add the cooked egg noodles and peanuts, tossing everything together for 2-3 minutes until heated through.

            Garnish and Serve: Remove from heat and stir in the chopped green onions. Serve hot, garnished with fresh cilantro if desired.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4