Go Back
Homemade OLD Kung Pao Chicken Noodle Stir Fry recipe photo

OLD Kung Pao Chicken Noodle Stir Fry

A savory, slightly spicy Kung Pao–style chicken stir-fry tossed with noodles and crunchy peanuts.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Bowl
  • large freezer bag or resealable bag
  • Pot for boiling pasta
  • large wok or nonstick skillet
  • Spatula or wooden spoon
  • Colander
  • Plate

Ingredients
  

  • 1 lb chicken breasts about 2 large, cut into bite-size pieces
  • 8 oz vermicelli or thin spaghetti cook al dente
  • 2 tablespoons cornstarch
  • 1/2 cup rice vinegar
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup sugar
  • 1/4 teaspoon black pepper
  • sesame oil for cooking, about 2 tablespoons total
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2-4 teaspoons red pepper flakes or 8–12 dried red chilies, deseeded and halved
  • 18 oz sliced water chestnuts drained (about one can)
  • 2 stalks celery chopped
  • 1 red bell pepper chopped
  • 2 cups snow peas trimmed and halved
  • 5 stalks green onion chopped
  • salt to taste
  • pepper to taste
  • 1 cup peanuts unsalted, roasted

Instructions
 

  • Whisk the sauce: in a medium bowl combine cornstarch, rice vinegar, soy sauce, sugar, 1/4 teaspoon pepper, minced garlic, and grated ginger until smooth.
  • Reserve 1/4 cup of the sauce in the refrigerator and pour the rest into a large freezer bag with the chicken; seal and marinate in the fridge 30 minutes to overnight.
  • Bring a pot of generously salted water to a boil and cook the vermicelli or thin spaghetti until al dente; drain and set aside.
  • Dry-roast the peanuts in a large wok or skillet over medium-high heat, tossing for about 3 minutes until golden; transfer to a plate.
  • Heat 1 tablespoon sesame oil in the wok or a large nonstick skillet over high heat. Add the marinated chicken (let excess marinade drip off) and stir-fry 3–5 minutes until cooked through; remove chicken to a plate.
  • Reduce heat to medium and add the remaining tablespoon of sesame oil. Add red pepper flakes or dried chilies, then sauté with garlic and ginger for about 30 seconds until fragrant.
  • Add the drained water chestnuts, chopped celery, chopped red bell pepper, and snow peas; sauté about 1 minute until vegetables are crisp-tender.
  • Return the cooked chicken to the wok, pour in the reserved 1/4 cup sauce, and bring to a boil; simmer about 30 seconds until the sauce thickens and coats the ingredients.
  • Stir in the roasted peanuts, chopped green onions, and cooked noodles; toss until everything is evenly combined. Taste and adjust salt, pepper, or extra red pepper flakes as desired.

Notes

  • Use red pepper flakes for more even heat distribution.
  • Marinate chicken at least 30 minutes for better flavor.
  • Cook noodles just until al dente to avoid sogginess when tossed.
  • Toast peanuts separately to keep them crunchy.