Kung Pao Chicken Noodle Stir-Fry Recipe

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.