Kung Pao Chicken Noodles with Peanuts and Vegetables

A quick and easy noodle dish inspired by Kung Pao Chicken. Noodles are tossed with chicken, peanuts, vegetables, and a spicy Kung Pao sauce.

Prep Time

15 minutes

Total Time

35 minutes

Calories

685

Level

Easy

Yields

4 servings

Cost

£2.73

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1lbChicken Breast(Cut into 1-inch cubes)

£5.50

12ozDry Egg Noodles(Linguine or Fettuccine can be substituted)

£1.20

0.5cupPeanuts(Roasted, unsalted)

£0.75

1Red Bell Pepper(Diced)

£0.90

1Green Bell Pepper(Diced)

£0.85

0.5Onion(Diced)

£0.25

3clovesGarlic(Minced)

£0.15

1tbspGinger(Minced)

£0.20

4Dried Red Chilies(Adjust to taste, roughly chopped)

£0.30

3tbspSoy Sauce(Low sodium recommended)

£0.10

2tbspRice Vinegar

£0.15

1tbspHoisin Sauce

£0.20

1tbspCornstarch

£0.05

1tspSugar

£0.01

1tspSesame Oil

£0.10

0.3cupChicken Broth(Low sodium recommended)

£0.15

2tbspVegetable Oil

£0.05

Total Cost

£10.91

£2.73 per serving

The Method

1
Cook noodles according to package directions. Drain and set aside.
2
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch, sugar, chicken broth and sesame oil. This is the Kung Pao sauce. Set aside.
3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4
Add onion, red bell pepper, and green bell pepper to the skillet and cook until slightly softened, about 3-5 minutes.
5
Add garlic, ginger, and dried red chilies to the skillet and cook for 1 minute more, until fragrant.
6
Pour the Kung Pao sauce into the skillet and bring to a simmer, stirring constantly, until thickened, about 1-2 minutes.
7
Add the cooked chicken and noodles to the skillet. Toss to coat everything evenly with the sauce.
8
Stir in the peanuts and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

685 kcal / 2866 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

13 g

14% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For extra spice, add more dried red chilies or a pinch of red pepper flakes.

You can substitute other vegetables such as zucchini, carrots, or broccoli.

Garnish with chopped green onions for added flavor and color.

Cooking Equipment

Wok or Large Skillet

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Kung Pao Chicken Noodles with Peanuts and Vegetables

Ingredients

The Method