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Welcome to the vibrant world of Kung Pao Chicken Noodles, a dish that perfectly marries the rich, spicy flavors of traditional Kung Pao chicken with the comforting texture of egg noodles. This culinary delight offers a tantalizing blend of protein, fresh vegetables, and the satisfying crunch of peanuts, making it a favorite among both novice cooks and seasoned chefs. The versatility of Kung Pao Chicken Noodles means it can be whipped up for a quick weeknight dinner or served as an impressive meal for guests, showcasing an array of flavors and textures that will leave everyone impressed.

Kung Pao Chicken Noodles

Savor the vibrant flavors of Kung Pao Chicken Noodles with this quick and easy recipe! This dish features tender chicken thighs, crisp vegetables, and perfectly cooked egg noodles tossed in a spicy-sweet Kung Pao sauce. With just 30 minutes of prep time, you'll have a delicious meal for four that's perfect for any night. Garnished with crunchy peanuts and fresh green onions, it’s a delightful twist on a classic favorite. Get ready to spice up your dinner!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

8 oz (225g) egg noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, diced

1 cup snow peas, trimmed

1/2 cup unsalted roasted peanuts

3 green onions, chopped (white and green parts separated)

For the Kung Pao Sauce:

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon sugar

2 teaspoons cornstarch

1 tablespoon water

1 teaspoon crushed red pepper flakes (adjust to taste)

Instructions
 

Prepare the Noodles: Cook the egg noodles according to package instructions, drain, and set aside.

    Make the Sauce: In a bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, water, and crushed red pepper flakes. Set aside.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add minced garlic and grated ginger, stirring quickly until fragrant (about 30 seconds). Add the red bell pepper and snow peas, sautéing for about 3-4 minutes until the vegetables are tender but still crisp.

          Combine: Return the cooked chicken to the skillet. Pour the Kung Pao sauce over the chicken and vegetables, and stir well to combine. Let it simmer for 2-3 minutes, allowing the sauce to thicken.

            Add Noodles and Peanuts: Gently toss in the cooked egg noodles and roasted peanuts, mixing everything thoroughly to ensure the noodles are well coated in the sauce.

              Garnish and Serve: Remove from heat and stir in the green parts of the chopped green onions. Serve hot and enjoy your delightful Kung Pao Chicken Noodles!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4