Kung Pao Noodles

A simple delicious recipe for Kung Pao Noodles that can be made with chicken, tofu, fish, shrimp or veggies, served over noodles with a flavorful Kung Pao Sauce. |

4.9 from 10 reviews

Flavorful Kung Pao Noodles with your choice of chicken or roasted cauliflower served over noodles.



Kung Pao Sauce:

Serve over cooked rice noodles, soba noodles, egg noodles, ramen noodles, linguini….. or rice!

Optional Garnishes: roasted peanuts, crispy shallots, green onions (sliced at a diagonal), chili flakes or Sriacha


  1. If making noodles or rice, start it cooking on the stove.
  2. Cut chicken into ½ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss. (Alternately — if using cauliflower, roast cauliflower florets in a 450 F oven for 25-30 minutes, with olive oil, salt and pepper – or see notes for more options)
  3. Chop ginger, garlic and thinly slice red bell pepper into thin strips.
  4. Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, sugar and garlic chili paste) and give a quick stir.
  5. Heat oil in a wok over medium high heat, and when it’s hot, brown the chicken, turning, tossing and cooking through about 5 minutes. (I use a metal mesh splatter guard to prevent oil from going every where.)
  6. Turn heat off and place crispy chicken on a plate lined with paper towels, blot. Wipe out wok, add 1 tablespoon oil and heat over medium heat. Add the red bell pepper and sear over medium heat until tender and just slightly charred in places, about 3-4 minutes. Make a well in the center of the bell peppers, add the ginger and garlic and sear (keeping them in the center), cooking and stirring 2 minutes until they are fragrant and golden. You may need to add a few more drops of oil.
  7. Add the small bowl of mixed sauces to the wok and bring to a simmer, lower heat, then place the cooked chicken (or roasted cauliflower) back into the sauce and toss well, coating it and heating it back up. Serve over rice, noodles, or add the cooked noodles directly into the wok and sear them for a minute or two. Serve immediately.
  8. Garnish with roasted peanuts and sliced scallions.


Notes: If subbing with crispy shrimp or  tofu, prepare it in the same way as the chicken, blot,  coat with salt, pepper, sugar and cornstarch , and fry in the wok until crispy. Then set aside.

For a lighter version, use roasted cauliflower instead of chicken and add it to the wok with the sauce (at the very end). You, of course, can also add other cooked veggies, tossing with the flavorful sauce. You can sub another sweetener for the sugar, like agave, maple or honey, but flavors won’t be balanced if you leave it out altogether.

Another vegan but ridiculously decadent option is use tempura cauliflower. Steam the cauliflower florets until al dente. Coat in a tempura batter and deep fry until golden and crispy. Toss the cauliflower into the wok at the last very minute into the simmering sauce.- YES- very over the top in terms of calories, but my husband loooooooooves this, so I make this for him, once every couple years. 😉 It makes for a great appetizer too.

*If you use the whole head of cauliflower, you may want to increase the Kung Pao sauce by half so make 1 ½ times the recipe).

*Traditional Kung Pao also includes a handful of red, dried Chinese chilies (Thai red chilies are too spicy) . I usually toss these in at the end with the garlic and ginger, but in this recipe you don’t really need to because of the chili garlic paste. If you do choose to use the dried chilies, add them in right after the ginger and garlic, and decrease the garlic chili sauce in the recipe.

Keywords: kung pao noodles, kung pao chicken, kung pao tofu, kung pao cauliflower