Kung Pao Noodles are a delectable and fiery dish that draws inspiration from the traditional Chinese Kung Pao Chicken. If you’re eager to give it a try, here’s an effortless recipe to get you going:
Kung Pao Noodles
- Sichuan Cuisine-– Originally from Sichuan Province, known for its bold and spicy flavors, the dish traditionally includes chicken, peanuts, vegetables, chili peppers, and Sichuan peppercorns.
- Qing Dynasty– The dish is believed to be named after Ding Baozhen, a governor of Sichuan Province during the Qing Dynasty (1820–1886). His title, “Gong Bao” (meaning Palace Guardian), is where the name Kung Pao comes from.
Evolution into Kung Pao Noodles
- Adaptation– As Chinese cuisine spread globally, chefs began adapting traditional dishes to suit local tastes and ingredients. Kung Pao Noodles emerged as a fusion of the classic Kung Pao Chicken flavors with noodles, making it a popular and versatile dish.
- Ingredients– The noodles version typically includes similar ingredients like bell peppers, peanuts, and a spicy sauce, but with the addition of noodles, it becomes a hearty and satisfying meal.
Kung Pao Noodles maintain the essence of the original dish while offering a new texture and experience. This adaptation showcases the versatility and enduring popularity of Kung Pao flavors.
Kung Pao Noodles Easy
Ingredient
Vegetables
Sauce
Aromatics
Garnish
Instructions
-
Prepare the Noodles
Cook the noodles according to the package instructions. Fresh noodles often need just a quick blanch. Drain and set aside.
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Marinate the Protein
If using chicken or tofu marinate with a mixture of soy sauce, Shaoxing wine, and a pinch of cornstarch for at least 15 minutes.
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Prepare the Sauce
In a bowl, mix light soy sauce, dark soy sauce, Chinkiang vinegar, hoisin sauce, doubanjiang, sugar, and cornstarch slurry. Set aside.
-
Stir-Fry
- Heat a wok over high heat until smoking. Add a high smoke point oil (like peanut or vegetable oil).
- Add Sichuan peppercorns and dried red chilies. Stir-fry briefly until fragrant.
- Add garlic and ginger, stir-fry until aromatic.
- Add the marinated protein and cook until browned and cooked through. Remove and set aside.
- Add more oil if needed, then stir-fry the vegetables until tender-crisp.
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Combine
- Return the protein to the wok.
- Pour in the sauce and stir well to coat everything.
- Add the cooked noodles and toss to combine, ensuring everything is well-coated with the sauce.
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Garnish and Serve
Top with roasted peanuts, green onions, sesame seeds, and fresh cilantro. Serve hot.
Servings 3
- Amount Per Serving
- Calories 575kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 2g10%
- Sodium 1377mg58%
- Total Carbohydrate 84g29%
- Sugars 13g
- Protein 6g12%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Advanced Tips
Hand-Pulled Noodles-- If you’re feeling adventurous, try making your own hand-pulled noodles for an authentic touch.
Doubanjiang-- This fermented chili bean paste adds a deep umami flavor and authentic heat to the dish.
Wok Hei-- Achieve the coveted “breath of the wok” by cooking over high heat and allowing the ingredients to slightly char for a smoky flavor.
Sichuan Peppercorns-- These provide a unique numbing sensation that is characteristic of Sichuan cuisine. Toast them lightly before use to enhance their flavor.
