Kung Pao Noodles Recipe

Kung Pao Noodles Recipe

Absolutely delicious and authentic Kung Pao Noodle Recipe with a choice of chicken, tofu or grilled cauliflower in the most delicious and flavorful Kung Pao Sauce served on top of the noodles.

This Kung Pao Noodle flavored recipe can be made with chicken, shrimp, tofu or my favorite grilled cauliflower – for a healthier option.

This is my simplified version which I would like to serve with noodles instead of traditional rice. Stay vegetarian or add meat – it’s completely up to you. Savory Kung Pao noodles with a choice of chicken or grilled cauliflower served over the noodles.

Prep Time: 18 Mins
Cook Time: 12 Mins
Total Time: 30 Mins


  • 1 pound chicken
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 ½ tablespoons cornstarch
  • 1–3 tablespoons of peanut, coconut or vegetable oil for frying
  • one red bell pepper – or a handful of dried red Chinese chilies

Kung Pao Sauce

  • 1 ½ tablespoons chopped ginger
  • 1 ½ tablespoons chopped garlic
  • 2 tablespoons of water
  • 2 teaspoons fish sauce (or vegan fish sauce, or soy sauce)
  • 1 tablespoon soy sauce (or liquid amino acids)
  • 1 tablespoon oyster sauce (or soy sauce)
  • 1 tablespoon vinegar (if you have black vinegar, or use rice or white vinegar)
  • 1 tablespoon sugar (or alternative sweetener, honey)
  • 1 tablespoon garlic chili paste (sambal chili paste)


  1. If making noodles or rice, start cooking on the stove.
  2. Cut the chicken into ½ inch cubes and place in a bowl. Add salt, pepper, sugar and cornstarch to chicken and mix. (Alternately – if using cauliflower, roast the
    cauliflower florets in the 450 F oven for 25-30 minutes, with olive oil, salt and pepper – or see notes for other options)
  3. Cut ginger, garlic, and red bell pepper into thin slices.
  4. Measure out all the spices and place in a small bowl (water, soy sauce, fish sauce, oyster, vinegar, sugar and garlic chili paste) and stir briefly.
  5. Heat the oil in a skillet over medium heat, and when it is hot, brown the chicken, turn, stir, and cook for about 5 minutes. (I use a metal mesh splash guard to prevent the oil from getting anywhere.)
  6. Turn off the heat and place the crispy chicken on a plate lined with paper towels, clean. Wipe the pan, add 1 tablespoon of oil and heat it over medium heat. Add the red peppers and roast over medium heat until tender and slightly charred, approximately 3-4 minutes. Make a hole in the center of the bell pepper, add ginger and garlic and roast (keep in the middle), cook and stir 2 minutes until fragrant and golden. You may need to add a few more drops of oil.
  7. Add a small bowl of mixed sauce to the pan and bring to a simmer over low heat, then put the cooked chicken (or grilled cauliflower) back in the sauce and mix well, coat and reheat. Serve over rice, noodles, or add cooked noodles directly to the pan and bake for a minute or two. Serve immediately.
  8. Garnish with roasted peanuts and chopped green onions.

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