Kung Pao Chicken Noodles | Kung Pao Noodles

Kung-Pao Chicken is my favorite Chicken Entree whenever we are at any Chinese restaurant. I love the perfect blend of heat, sweetness, and saucy chicken cooked with lots of crunchy veggies and peanuts. 😉 Isn’t that just perfect? Of course, Yes! And this makes a highly addictive side dish to go with fried rice, noodles or just steamed rice.

I had some leftover Kung Pao Chicken in the fridge which I don’t want to eat it again with brown rice or fried rice. I was badly craving for something spicy, hot, and delicious. I was struggling with what to pair this Kung Pao Chicken as there were literally nothing left in the fridge and we already ate brown rice for lunch. You see that? Aaahh! Poor me! Luckily, I had bell peppers in the fridge and one onion left in the pantry. I decided to clean up the fridge and pantry. 😀 Did some chopping, boiled noodles, tossed veggies and noodles with few sauces and Kung Pao Chicken…Ta Da! The oh-so-delicious spicy Kung Pao Chicken Noodles is ready for dinner. ❤
Sometimes, you don’t want to spend hours and hours preparing and cooking a meal and then cleaning the kitchen. Try this recipe with any noodles, brown rice/ white rice, quinoa. This recipe can be made with a choice of your meat or shrimp. If you are a vegetarian, try this with paneer or tofu to the Kung Pao Noodles and make it a complete meal.

Serves 2
Ingredients:

1 ½ Cup cooked Kung Pao Chicken
2 Packets of noodle
2 Garlic cloves, finely chopped
¼ Cup onion, finely chopped
1 Green chili, finely chopped
¼ Cup green bell pepper, Julians
¼ Cup yellow Bell pepper, Julians
¼ Cup orange bell pepper, Julians
¼ Cup onion, Julians
2 Tbsp red chili sauce or as desired
1 Tbsp soy sauce
1 Tsp vinegar
Salt as required
2 Tbsp oil

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Recipe:
Step 1- Bring 3cups water to boil in a deep pot. Add noodles and 1tsp salt and boil as per the instruction are given on the back of the pack or until the noodles are soft and cooked. Wash with cold water and drain the water. Keep aside

Step 2- Heat oil in a skillet pan, add chopped garlic, onion, and green chili to the hot oil and saute for a minute on medium flame. Add the boiled noodles, red chili sauce, soy sauce, and the chopped veggies. Saute on high flame for 2mins until veggies are half cooked yet they are crunchy

Step 3- Add the cooked Kung Pao Chicken, mix well and cook for another 2-3minutes until the Kung Pao Chicken is well blended with the noodles. Add 1tsp vinegar and mix well. Turn off the flame and serve