Kung Pao Chicken Noodle Stir-Fry Recipe

Kung Pao Chicken Noodle Stir-Fry Recipe

How To Make Kung Pao Chicken Noodle Stir-Fry

This easy Kung Pao stir-fried chicken noodle tossed in sweet and tangy peanut sauce is made with zucchini, mushroom, and peanuts for a crunchy bite.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



For Chicken Noodle:

  • 8oznoodles,of your choice, uncooked
  • 2tbsppeanut oil,or olive oil, divided
  • 1lbchicken breasts,boneless skinless, cut into bite sized pieces
  • 1small white onion,thinly sliced
  • 8ozmushrooms,baby bella or white button, thinly sliced
  • 1large zucchini,spiralized or chopped into bite sized pieces
  • 3clovesgarlic,peeled and minced
  • 1Kung Pao Sauce

For Kung Pao Sauce:

  • ½cupsoy sauce,low sodium
  • ¼cupnatural peanut butter
  • ¼cuprice vinegar
  • 1tbspchili garlic sauce,or sriracha
  • 1tbspcornstarch
  • ½tspground ginger
  • 1tbspsesame oil

Optional Toppings:

  • peanuts,chopped
  • green onions,thinly sliced
  • sesame seeds,toasted


Chicken Noodle:

  1. 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.

  2. 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 to 4 minutes, stirring occasionally until the chicken is cooked through and no longer pink inside.

  3. Transfer the chicken to a clean plate with a slotted spoon, and set aside.

  4. Add the remaining 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.

  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 garnish with your desired toppings. Serve immediately,

Kung Pao Sauce:

  1. 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.


  • Calories: 708.34kcal
  • Fat: 32.73g
  • Saturated Fat: 7.20g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 13.90g
  • Polyunsaturated Fat: 9.09g
  • Carbohydrates: 62.52g
  • Fiber: 5.07g
  • Sugar: 7.08g
  • Protein: 42.48g
  • Cholesterol: 120.20mg
  • Sodium: 1925.78mg
  • Calcium: 92.03mg
  • Potassium: 1069.33mg
  • Iron: 5.08mg
  • Vitamin A: 44.93µg
  • Vitamin C: 18.31mg
Want to share your own Kung Pao Chicken Noodle Stir-Fry creations or discuss the recipe further? Head over to the Recipe Sharing forum and join the conversation!

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