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Kung Pao Chicken Noodles is a delightful fusion dish that encapsulates the bold flavors of traditional Kung Pao Chicken while incorporating the satisfying texture of noodles. This dish not only offers a burst of flavors but also brings a sense of comfort and heartiness to the dining table. As a popular choice in Chinese cuisine, Kung Pao Chicken has its roots in the Sichuan province of China and has evolved over the years to become a beloved dish worldwide. The combination of chicken, peanuts, vegetables, and a savory sauce has transcended its original form, leading to innovative adaptations such as the noodle version we are exploring today.

Kung Pao Chicken Noodles

Spice up your dinner routine with this flavorful Kung Pao Chicken Noodles recipe! This dish features tender chicken thighs marinated in soy sauce and Shaoxing wine, tossed with crisp bell peppers and broccoli, and mixed with savory hoisin sauce. With the perfect kick from chili paste and a satisfying crunch from roasted peanuts, it's a meal that balances taste and texture beautifully. Quick to prepare, you can have this delicious, hearty dish ready in just 40 minutes! Perfect for a weeknight dinner or a special occasion. Your taste buds will thank you!
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Ingredients
  

8 oz egg noodles

1 lb boneless, skinless chicken thighs, diced

2 tablespoons soy sauce

2 tablespoons Shaoxing wine (or dry sherry)

1 tablespoon cornstarch

3 tablespoons vegetable oil

1 bell pepper, diced (red or green)

1 cup chopped broccoli florets

2 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup roasted peanuts (or cashews)

1/4 cup green onions, sliced

3 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon chili paste (adjust to preference)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, combine diced chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.

    Cook the Noodles: In a large pot of boiling salted water, cook the egg noodles according to package instructions until al dente. Drain and set aside.

      Stir-Fry the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.

        Sauté the Vegetables: In the same skillet, add the remaining oil, bell pepper, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Add the garlic and ginger, cooking for an additional minute until fragrant.

          Combine Ingredients: Return the chicken to the skillet and stir in the hoisin sauce, rice vinegar, and chili paste. Mix well and cook for another 2-3 minutes until everything is evenly coated and heated through.

            Add Noodles: Add the cooked egg noodles to the skillet, tossing everything together until the noodles are well incorporated and coated with the sauce.

              Finish Off: Stir in the roasted peanuts and half of the green onions. Season with salt and pepper to taste, and cook for an additional minute.

                Serve: Garnish with the remaining green onions and additional peanuts, if desired. Serve hot and enjoy your delicious Kung Pao Chicken Noodles!

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 servings