Spicy kung pao noodles are a cinch to whip up in just 20 minutes with the best sweet and spicy kung pao sauce. Easily add chicken, shrimp, or beef to amp this side up to a full meal.
I’ve been borderline obsessed with spicy food since I was a kid. I’d say since I was little but, well I’m 5’3 and I think that probably still qualifies as “little” so it’s important to emphasize that I’m referring to a time when I was much younger than I am now. At six or seven years old I was asking the waiter for extra chili sauce on the side, please. It stuck with me. I still prefer spicy to any other food profile.
This kung pao noodle dish isn’t overly spicy (unless you want it to be. do you? you do. add more chili paste. okay good). I’d say it’s the perfect blend of sweet and heat and wrapped into one flavor-bursting saucy noodle dish. I wrote this recipe to be a side dish, something to go along with all of my favorite Asian entrees.
BUT, that being said, it’s so easy to add chicken, shrimp, or beef to this dish and call it a full meal. Or, go vegetarian (aka: meatless because some of us meat-lovers get confused when the word vegetarian is involved). This quick and simple 20 minute recipe will become a staple in your kitchen.
By the way, I’m sharing five other amazing, easy weeknight dinners over at Delish.com this week! Be sure to check them out!!
What people are saying about these Kung Pao Nooodles
“Made this today, added some thin sliced chicken breast. Super easy and super delicious, already looking forward to leftovers.” – Greg
“Made this tonight. The flavor was phenomenal! Going on the regular meal rotation at our house! I went on the lower end of the chili paste recommendation (2tbs for my double batch of sauce) and it was perfectly spicy for us.” – Brooke
“This is awesome!! Husband and i both loVed it! Will definitely haVE again soon and so easy!! Thank you for sharing the recipe!!” – Mona
“I’ve made this twice this week, because the hubby loved it and wanted it again. The first time I made it with chicken meatballs and veggie noodles. The second I did it with beef strips, steamed veggies, and rice. Both times it was fabulous. Will be making again Soon as it is a new fam fav. I would suggest to add corn starch to the ingredients list, I’m glad i read the instructions so i knew to buy it as well.” – Ashley
Kung Pao Noodles
- 12 ounces spaghetti, fettuccine, or linguine noodles
- ½ cup soy sauce
- 1 tablespoon sesame oil
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1-2 tablespoons chili paste - (found in the Asian section of most grocery stores)
- ⅓ cup cold water
- 1 tablespoon corn starch
- ¼ cup peanuts
- 2 green onion - thinly sliced
- Cook noodles according to package’s instructions. Drain and set aside.
- In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
- In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
- Stir noodles, peanuts, and green onions into the sauce. Serve immediately.