OLD Kung Pao Chicken Noodle Stir Fry

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I have tears running down my cheeks right now and it has NOTHING to do with the heat from the Kung Pao Chicken Noodle Stir Fry. Many of you know I grew up with cystic fibrosis, and was blessed with a double lung transplant that saved my life but we lost my brother to the disease at age 19. TODAY, as I was preparing this post, the Cystic Fibrosis Foundation announced that Phase III trials of a drug that treats the underlying causes of the disease “showed significant improvements in lung function and other key measures of the disease” (basically close to a “cure”! – they just can’t call it that 🙂 ). Based on these results, the drug will possibly be available by 2015 to the CF community – like my little brother. There is still more work to be done but this a game changer!!! We have prayed for this day for so long!!! I am so grateful for all the prayers and support of so many – thank you!!! Read: CYSTIC FIBROSIS FOUNDATION PRESS RELEASE Now onto not so serious matters – Kung Pao Chicken! When it comes to Asian food, I just can’t help myself.

Kung Pao Chicken Noodle Stir Fry photo in a dark grey bowl.

I have an arsenal of recipes to share that aren’t Asian, and I know I recently shared another Asian Recipe, my incredible Thai peanut Chicken Tacos with Pineapple Lime Cucumber Slaw, but like I said. I just can’t help myself.

Showing how to make a Kung Pao Chicken Noodle Stir Fry by adding vegetables to the pan.

My heart belongs to sriracha, soy, fresh ginger and garlic. To hot sizzling sesame oil, tender-crisp vegetables, and stir frys that are quick, easy, and way healthier and tasteir than takeout!

Like my Secret Ingredient Beef and Broccoli, my Saucy Korean Beef Stir Fry and this Kung Pao Chicken Noodle Stir Fry! Kung Pao Chicken has long been one of my favorite Asian dishes so I decided to make extra sauce and turn it into a chicken noodle stir fry with plenty of veggies, that after marinating the chicken, can be on your table in less than 20 minutes!

Close up of Kung Pao Chicken Noodle Stir Fry cooking in the pan.

Just look at those slurp worthy noodles smothered in spicy Kung Pao sauce calling your name!

Serving the Kung Pao Chicken Noodle Stir with tongs.

…along with tender crisp celery, bell peppers, snow peas and water chestnuts, and melt in your mouth marinated soy, sriracha, ginger, garlic chicken. Can you just taste it now?! If you want to taste it now but are worried about the spice factor, it doesn’t have to be spicy! I use 3 teaspoons red chili pepper flakes and it is spicy, but not crazy spicy (Patrick would go for more). You can use more or less red chili pepper flakes – and always start out with less and add more if desired. For these pictures, I decided to try red chili peppers but I totally recommend the red chili pepper flakes because the heat is more evenly distributed instead of pockets of fiery heat AND you can always add more red chili flakes and not more raw red chili peppers. Yes, pictures can be deceiving but I guarantee the flavor lives up to every mouth watering imaginary flavors you are wishing you were eating right now.

Close up phot of Kung Pao Chicken Noodle Stir Fry on a white plate.

Can you help yourself?! Let me know when you can’t any longer! I always love hearing what you think!

Servings: -6

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Ingredients

2 large chicken breasts cut into bite size pieces, 1 pound
8 oz. vermicelli or thin spaghetti

Marinade/Sauce

2 tablespoons cornstarch
1/2 cup rice vinegar
1/2 cup reduced sodium soy sauce
1/4 cup sugar
1/4 teaspoon pepper

Stir Fry

sesame oil
5 garlic cloves, minced
1 tablespoon freshly grated ginger
2-4 teaspoons red pepper flakes OR 8-12 dried red chilies * deseeded and cut into halves
1 8 oz. can sliced water chestnuts, drained
2 stalks celery, chopped
1 red bell pepper, chopped
2 cups snow peas, ends trimmed and cut in half
5 stalks green onion, chopped
Salt and pepper to taste
1 cup peanuts

Instructions

In a medium bowl, whisk together marinade/sauce ingredients. Add ¼ cup of the marinade/sauce to a large freezer bag with chicken. Store the remaining sauce separately in the refrigerator while you marinate the chicken for 30 minutes up to overnight (the longer the better).
Cook pasta al dente in generously salted water. Set aside.
Meanwhile, in a large wok or skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over high heat. Once hot and sizzling, add chicken (letting extra marinade drip off) and cook approximately 3-5 minutes, or until completely cooked through. Remove to a plate.
Turn heat down to medium and heat an additional 1 tablespoon oil. Add red pepper flakes (or chilies*), garlic and ginger and saute for 30 seconds. Add water chestnuts, celery, red bell pepper, and snow peas and saute 1 minute. Add chicken and reserved sauce to skillet and bring to a boil. Simmer until sauce thickens, approximately 30 seconds.
Stir in peanuts, green onions and noodles. Taste and add desired, salt, pepper, and/or red pepper flakes. You can even add sugar if you like your stir fry sweeter.

Notes

I recommend using red pepper flakes because they more evenly distribute the heat instead of having "pockets" of heat if you use the chili peppers

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