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Kung Pao Chicken is a celebrated dish that has earned its place as a staple in Chinese cuisine, known for its bold flavors and delightful texture. Originating from the Sichuan province, this dish combines tender chicken, crunchy peanuts, and vibrant vegetables, all tossed in a rich, spicy sauce. The traditional preparation often features a balance of heat from Sichuan peppercorns, sweetness from sugar, and umami from soy sauce, creating a taste that is both complex and satisfying.

Kung Pao Chicken Noodles

Savor the bold flavors of this Kung Pao Chicken Noodles recipe! With tender chicken, colorful bell peppers, and crunchy snap peas, this dish is a delightful mix of textures and tastes. Tossed with egg noodles and a spicy, savory sauce, it’s perfect for a quick weeknight dinner or a cozy weekend meal. Ready in just 30 minutes and serves 4, this easy recipe is a must-try for any noodle lover. Don’t forget the sesame seeds for an extra crunch!
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Ingredients
  

400g chicken breast, diced

200g egg noodles

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, diced

1 green bell pepper, diced

100g snap peas, trimmed

50g roasted peanuts

3 green onions, sliced

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons hoisin sauce

1 tablespoon sesame oil

2 tablespoons chili paste (adjust to taste)

Salt and pepper, to taste

Sesame seeds, for garnish

Instructions
 

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

    Prepare the Chicken: In a mixing bowl, season the diced chicken with salt and pepper.

      Stir-fry Chicken: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

        Sauté Aromatics: In the same pan, add another tablespoon of vegetable oil. Stir in the minced garlic, grated ginger, and cook for about 30 seconds until fragrant.

          Add Vegetables: Add the diced red and green bell peppers along with the snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

            Combine Ingredients: Return the cooked chicken to the pan. Pour in the soy sauce, rice vinegar, hoisin sauce, and chili paste. Stir everything together until well combined.

              Add Noodles: Add the cooked egg noodles and toss to incorporate, allowing the noodles to soak up the delicious sauce for about 2 minutes.

                Finish with Peanuts and Green Onions: Stir in the roasted peanuts and sliced green onions, followed by a drizzle of sesame oil. Toss gently to combine all ingredients.

                  Serve: Plate the Kung Pao Chicken Noodles and sprinkle with sesame seeds for garnish.

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