Kung Pao Noodles with Chicken - Spicy Stir-Fried Noodles
A vibrant stir-fried noodle dish featuring tender chicken, crisp vegetables, and chewy lo-mein noodles tossed in a savory-sweet sauce with a spicy kick. The combination of snow peas, carrots, and baby corn adds color and crunch, while the cornstarch-thickened sauce coats every strand of noodle. Perfect for weeknight dinners when you're craving bold Asian flavors, this one-pan meal delivers restaurant-quality taste at home. The technique of creating a well in the center of the wok allows the sauce to thicken properly before coating all ingredients.
Ingredients
- 2 chicken breasts, chopped
- ½ lb lo-mein noodlesspaghetti or linguine1:1
Use if lo-mein unavailable
- 1 onion, medium, sliced
- 2 carrots, medium, thinly sliced
- ½ lb snow peas, ends trimmed
- 1 can baby corn, drained and rinsed
- 3 cloves garlic, crushed
- ¾ cup chicken stock
- 3 Tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp hot sauce
- 4 Tbsp cornstarch, divided
- 2 tsp brown sugar
- 2 Tbsp cooking oil, divided
- ⅓ cup water
Instructions
- 1
Toss chicken with cornstarch
- 2
Heat wok over medium-high heat and add cooking oil
- 3
Add chicken to heated oil and saute until golden on outside
- 4
Remove chicken from wok and set aside
- 5
Return wok to medium-high heat and add remaining cooking oil
- 6
Add onions to heated oil and saute until softened
- 7
Add carrots with water and saute until tender
- 8
Toss snow peas, baby corn, and chicken into wok
- 9
Push everything to sides forming hole in middle
- 10
Stir sauce and pour into hole, wait for it to darken and bubble
- 11
Add noodles and toss until all ingredients are coated
- 12
Remove from heat and season to taste
Tips
Create a well in the center of the wok when adding sauce to allow proper thickening before mixing with other ingredients
If you can't find lo-mein noodles, spaghetti or linguine work as suitable substitutes
Look for baby corn in the ethnic aisle of your grocery store for authentic flavor
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables and sauce up to 1 day ahead
Serve immediately while hot for best texture
Common Mistakes
Don't skip creating the well for sauce to avoid uneven thickening
Avoid overcooking vegetables to maintain crispness
Substitutions
Use if lo-mein unavailable
FAQ
Can I make this vegetarian?
Yes, substitute chicken with extra-firm tofu or your favorite plant protein and use vegetable stock instead of chicken stock.
What if I don't have a wok?
A large skillet or saute pan works fine, though you may need to cook in batches to avoid overcrowding.
How long do leftovers keep?
Store in refrigerator up to 3 days. Reheat in microwave or stir-fry pan, adding a splash of water if needed.