Kung Pao Chicken Noodles
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Averie Cooks · by Averie Sunshine★ 5.0 (1)

Kung Pao Chicken Noodles

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 54%
CARBS 39G32% OF CAL
2G FIBER25G OTHER12G TOTAL SUGAR
FAT 25G46% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A better-than-takeout stir-fry of tender chicken thighs and noodles in a savory sauce of soy, ginger, and chili-garlic, topped with peanuts. Ready in 30 minutes.

mainstir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 1 pound boneless skinless chicken thighs (diced into bite-sized pieces (boneless skinless chicken breasts may be substituted))
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 12 ounces noodles
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons light brown sugar (packed; or to taste)
  • 1 to 3 tablespoons chili garlic sauce
  • 1 to 2 tablespoons toasted sesame oil
  • 1/2 to 1 teaspoon ground ginger (or to taste (if using fresh, use 1 rounded teaspoon, or as desired))
  • 1 tablespoon cornstarch (dissolved in 1 tablespoon water (called a slurry))
  • Red chile peppers (optional and to taste (omit if sensitive to hea))
  • 2 to 4 tablespoons chopped salted peanuts (optional)
  • 1 to 2 green onions (sliced into thin rounds or on the bias into segments; optional)
  • 1 teaspoon sesame seeds (optional and to taste)
PREP
10M
SODIUM
2075MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.