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Spicy Chicken Noodle Stir-fry is a zippy, sauce-loaded dinner that's ready in half an hour. Loaded with juicy chicken chunks, slurped-up noodles, and a perfectly mixed kung pao sauce, this meal works great when you're short on time. It's also super flexible, easy to tweak, and happens to be gluten-free!
Tastier Than Delivery
I got tired of spending money on kung pao chicken at local spots so I came up with this noodle twist at home. Now my house smells amazing with hints of garlic and toasted sesame while the sauce brings together sweet, hot and umami flavors all at once. What I love most is how fast it all happens - perfect for when I'm tempted to grab my phone and order in but want something healthier instead.
Your Ingredients
- Noodles: Pick from rice noodles, ramen noodles, pad Thai style, or regular spaghetti.
- Chicken: 1 pound of chicken breast or tenders, chopped into 1-inch cubes.
- Marinade: A mix of soy sauce/tamari, honey, and chili paste to boost flavor and soften meat.
- Sauce: Blend of soy sauce, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar creating that perfect sweet-spicy-tangy combo.
- Green Onion: Gives a crisp, light oniony touch.
- Garlic: Creates a deep, fragrant foundation.
Step-by-Step Cooking
- Season the Chicken
- Mix up soy sauce/tamari, honey, and chili paste. Throw in chicken chunks until covered and leave them to soak up flavor.
- Boil the Noodles
- Get some salted water bubbling and cook your choice of noodles following the package timing. Drain when done.
- Mix Your Sauce
- Stir together soy sauce, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar until it's all combined.
- Cook the Aromatics
- Warm up oil in a pan on medium-low. Toss in green onion and let it soften for 2-3 minutes, then drop in garlic for another minute.
- Brown the Chicken
- Toss your seasoned chicken into the pan. Cook about 2-3 minutes each side until it hits 165°F inside.
- Put It All Together
- Pour the sauce over noodles and toss until coated. Mix in your chicken and let everything hang out together for a minute or two. Top with crushed peanuts and chopped green onions before you dig in.
Pro Cooking Tips
I've made this dish tons of times and picked up some handy tricks. Don't rush past the marinating - it really pumps up the chicken's taste. I always toss in whatever veggies I've got lying around my fridge, with sweet peppers and sugar snap peas being my go-tos, but anything tastes good in here. And if you can't have gluten, just make sure your tamari says gluten-free on the label.
Storage Smarts
This dish saves me so much time during busy weeks. I usually cook twice as much and pack it up for work lunches. It stays good in the fridge for three days and warms up nicely in a pan - just add a tiny bit of water if the noodles stick together. Funny enough, it actually tastes even better after sitting in the fridge for a day or two.
Recipe Q&A
- → What's the best noodle option?
- Rice noodles work great, but udon or even regular spaghetti can be subbed in. Pick whichever fits your pantry.
- → Why choose low-sodium soy sauce?
- It keeps the flavors balanced. If using regular soy sauce, half the amount works better to avoid extra saltiness.
- → How long should chicken marinate?
- An hour or two gives the best result, but even 30 minutes can still give you plenty of flavor.
- → Can vegetables be included?
- Totally! Broccoli or bell peppers are great here. Adjust to your taste and toss them in.
- → How do I dial down the heat?
- Cut back on chili paste or leave out the red pepper flakes if you want it less spicy. Easy to tweak!