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Kung Pao Chicken Noodles

This recipe is inspired by some not-so-recent travel eats. This dish helps me live vicariously through foods that is reminiscent of travel, especially during a time when people are limiting their travels. Last time we visited Vegas, my sisters and I ate at a noodle house. Though these aren’t made with hand pulled noodles, the taste doesn’t disappoint. Also, I used my homemade egg noodles and those are just as good! The whole dish is made from scratch!

Just like the classic Sichuan dish, this noodle dish delivers a pow of flavor. It’s a little sweet with a vinegary tang and little spicy, but not too spicy. It turned out so good. I made it twice in one week and still craving it. Just addictive, I tell you!


  • Noodles – you can use premade, package egg noodles if you’d like. You’ll need about 8 oz. of it. Cook the noodle according to package instructions. I used half of my homemade egg noodles recipe.
  • Black soy sauce and rice vinegar can be substituted by Chinese black vinegar or balsamic vinegar. Instead of the 2 tbsp of black soy sauce + 1 tbsp of rice vinegar, you can use 3 tbsp of Chinese black vinegar. I used what I had on hand.
  • Vegetables, such as red pepper and zucchini are Western additions to Kung Pao. You can add those vegetables if you like.

Kung Pao Chicken Noodles

Time: 30 minutes
Yield: 2-4 servings

1 tablespoon soy sauce
1 tablespoon rice wine
1 teaspoon cornstarch
1 lb boneless, skinless, boneless chicken breasts cut into cubes

2 tablespoons black soy sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon cornstarch

2 tablespoons vegetable oil
6-8 dried red chilies
3 cloves garlic, diced
4 scallions, whites and greens diced and separated
1 tablespoon grated fresh ginger
¼ cup toasted or dry roasted peanuts

8 oz homemade egg noodles (can also use premade noodles)

• Make the marinade by dissolving the cornstarch in soy sauce and rice wine in a medium bowl. Toss in the cubed chicken breasts, ensuring that they are completely coated and let it marinate for 10-15 minutes.
• During this time, you can cook the noodles per its recipe, if using homemade noodles or per the package instructions if premade.
• Also, prepare the sauce in a small bowl. Mix the black soy sauce, rice vinegar, soy sauce, hoisin sauce, sugar, sesame oil and corn starch. Stir until all ingredients are combined and cornstarch has been dissolved. Set aside.
• In a wok over medium-high heat, heat vegetable oil until hot. If a drop of water hits the wok, it would evaporate immediately. Once hot enough, add dried chilies and cook for about 30 seconds, stirring frequently. (Make sure your kitchen exhaust fan is on!)
• Add marinated chicken and cook until no longer pink, about 2 to 3 minutes. Then add the white parts of the scallions, grated ginger, and garlic. Fry until fragrant, about 30 seconds or so.
• Next, add the sauce into the wok. Stir until completely combined. Let it cook for a minute until it is bubbly, and sauce has thickened. Add the prepared noodles and peanuts. Cook for another minute.
• Serve and top with the reserved scallion greens.

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