Kung Pao Noodles

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. 

Kung Pao Noodles | lecremedelacrumb.com
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.

Kung Pao Noodles | lecremedelacrumb.com

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!!

Kung Pao Noodles | lecremedelacrumb.com

One Sheet Pan Chicken Fried Rice

Baked Crispy Honey Lime Shrimp

Sticky Chinese Lemon Chicken

One Pot Cashew Chicken Ramen

Slow Cooker Broccoli Beef

Healthy Sweet and Sour Chicken

5.0 from 4 reviews
Kung Pao Noodles
Prep time
Cook time
Total time
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 up to a full meal.
Recipe type: Main Dish / Side Dish
Cuisine: Asian
Serves: 4-6
  • 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 onions, thinly sliced
  1. Cook noodles according to package's instructions. Drain and set aside.
  2. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
  3. 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.
  4. Stir noodles, peanuts, and green onions into the sauce. Serve immediately.


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Easy, awesome, thank you!

Yum!-Laurel Bledsoe

If you were going to add shrimp…at what point would you add…and would it be precooked?

    I would stir in at the same time as the sauce, if the shrimp is thawed they’ll only need 3-5 minutes to become pink and cooked through. 🙂

It’s ok, I’m still “little” too haha. This looks delicious; looking forward to trying it!

    You get me. haha!!!

YUM! I love spicy foods, too. This dish looks delish!

Made this today, added some thin sliced chicken breast cooked in sesame oil, soy sauce and a bit of Chile paste. Super easy and super delicious, already looking forward to leftovers.

Made this tonight. The flavor was phenomenal! I doubled the sauce, added some bite sized chicken breast that I sauteed with olive oil and garlic powder and used 4 1/2 packs of cooked ramen noodles instead of regular pasta. So delicious and 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.

I never thought Kung Pao noodles could be so straightforward to make until I saw this recipe, thank you!

I will cut back on the vinegar next time

I used regular soy sauce and thought this dish was extremely salty. Flavors were good though…I’ll have to try this again with low sodium soy sauce and see how it turns out.

This is awesome!! Husband and i both loVed it! Will definitely haVE again soon and so easy!! Thank you for sharing the recipe!!

Should I use raw Peanuts?

great recipes

Ive 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, im glad i read the instructions so i knew to buy it as well.

    So happy to hear that you and your husband love this dish, Ashley! Both ways you prepared it sounds delicious!!! Thanks for sharing!

Super delicious! I added chicken and it turned out amazing!

    That sounds so yummy! Thanks for sharing, Sabrina! 🙂

Enjoying this as I type 🙂 Followed the recipe to tHe T, And its restuarant quality. The only change i will make next time is to reduce the vinegar to just 2 spoons, otherwise this is very good.

    So happy to hear that you love it!! Thanks for sharing, Sakina!

YUM! I tired this & WOW! I did not have any spaghetti noodles, so had to use the bigger thai noodles. but, Zowie! My next go to meal!!! thank you!

    I am happy to hear that it turned out great with the thai noodles! Glad you loved it!! Thanks for sharing! 🙂