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Spicy Chicken Noodle Stir-fry combines juicy chicken, tasty noodles, and a rich kung pao sauce in one quick 30-minute meal. It's the perfect weeknight dinner when you're short on time but want big flavor. And guess what? You can change it up however you like, and it won't contain gluten!
Tastier Than Restaurant Versions
I got tired of buying kung pao chicken out so I made this noodle twist at home. Now my house smells amazing with hints of garlic and toasted sesame while the sauce hits that perfect balance between sweet, hot and umami. I love how fast it all comes together - just what you need when takeout seems easy but you really want something homemade.
Your Ingredients List
- Noodles: Go for rice noodles, ramen noodles, pad Thai style, or regular spaghetti.
- Chicken: About 1 pound of breast or tender pieces, chopped into 1-inch chunks.
- Marinade: A mix of tamari/soy sauce, honey and chili paste to soften and flavor the meat.
- Sauce: Tamari, peanut butter, brown sugar, chili paste, sesame oil, and rice vinegar creating that yummy sweet-spicy-sour combo.
- Green Onion: For a clean, light oniony touch.
- Garlic: To give a nice fragrant foundation.
Cooking Steps
- Marinate the Chicken
- Mix tamari/soy sauce with honey and chili paste. Coat chicken pieces thoroughly and let them sit.
- Cook the Noodles
- Get some water boiling with salt, then cook your noodles following the packet timing. Drain and put aside.
- Prepare the Sauce
- Stir tamari, peanut butter, brown sugar, chili paste, sesame oil and rice vinegar until they're fully blended.
- Sauté Aromatics
- Warm oil in your pan over medium-low heat. Cook green onions for 2-3 minutes, then throw in garlic for another minute.
- Cook the Chicken
- Toss your marinated chicken into the pan. Cook each side around 2-3 minutes until it reaches 165°F inside.
- Combine and Serve
- Pour sauce over noodles and toss them well. Add chicken and let everything hang out together for a minute or two. Top with crushed peanuts and chopped green onions before eating.
Pro Tips
After making this many times I've picked up some good tricks. Don't skip marinating the chicken - it really pumps up the taste. I throw in whatever veggies I have around - sometimes bell peppers or snap peas work great but honestly anything goes. For those avoiding gluten just make sure your tamari says it's certified gluten-free.
Storage Ideas
This dish works so well for planning ahead. I usually cook twice as much and split it into lunch containers for the week. It stays good in your fridge for three days and warms up perfectly on the stove - just add a tiny bit of water if the noodles stick together. The funny thing is it actually tastes even better after sitting in the fridge for a day or two.
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Frequently Asked Questions
- → What noodles should I use?
- Rice noodles work best. Udon or spaghetti are fine too. This dish is flexible with noodle options.
- → Why is low-sodium soy sauce important?
- It keeps the flavors balanced. If you choose regular soy sauce, cut the amount by half to avoid salty overpowering.
- → What's the minimum marination time?
- Let it marinate for 30 minutes if you're in a rush. For richer taste, aim for 1-2 hours.
- → Can vegetables be added?
- Sure! Toss in broccoli, bell peppers, or anything you like. Add veggies to match your preferences.
- → How do I control the heat level?
- Adjust chili paste and red pepper flakes to taste, or skip the red flakes if you want it milder.