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.
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.
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.
Transfer the chicken to a clean plate with a slotted spoon, and set aside.
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.
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.
Remove from heat and garnish with your desired toppings. Serve immediately,
Kung Pao Sauce:
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
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