Kung Pao Noodle Recipe

Slice & Marinate

Slice the chicken and steak thinly across the grain into bite-sized strips (about 1/4-inch). Place chicken, shrimp, and steak in separate bowls. Add 2 tbs light soy sauce, 1 tsp cornstarch, and 1/4 tsp salt divided evenly among the proteins (approx 2/3 tbs soy per protein bowl). Toss to coat and let marinate 10–15 minutes while you prepare other components.

Cook Noodles

Bring a large pot of salted water to a boil. Cook 12 oz noodles according to package instructions until just al dente. Reserve 1/4 cup of the cooking water, then drain and toss noodles with 1 tsp sesame oil to prevent sticking; set aside.

Make Sauce

In a bowl whisk together 1 tbs dark soy sauce, 1.5 tbs light soy sauce, 1 tbs black or rice vinegar, 1 tbs Shaoxing wine, 1 tbs oyster sauce, 1 tsp sugar, and 1/2 cup chicken stock. In a separate small bowl mix 1 tsp cornstarch with 1 tbs water to make a slurry and set aside. This is your Kung Pao sauce.

Prep Vegetables

Trim and slice scallions into 1–2-inch pieces, separating whites from greens. Julienne red bell pepper, and slice zucchini or snow peas if using. Mince garlic and ginger. Measure out chilies, Sichuan peppercorns, and peanuts so everything is ready for a fast stir-fry.

Stir-Fry Proteins

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Working in two quick batches to avoid crowding, sear the marinated chicken strips for about 1.5–2 minutes per side until mostly cooked through; remove to a plate. Add another 1 tbs oil if needed and sear shrimp 30–60 seconds per side until pink and just cooked; remove. Finally sear steak slices 1 minute per side for medium doneness; remove. Keep all proteins separated on the plate.

Build the Stir-Fry

Return the wok to high heat and add the remaining oil if the pan is dry. Add Sichuan peppercorns and whole dried chilies; stir-fry 15–20 seconds until fragrant (be careful not to burn the chilies). Add minced garlic, ginger, and the white parts of the scallions; stir 10–15 seconds. Add red bell pepper and zucchini/snow peas and stir-fry 30–45 seconds until vegetables are bright and still crisp-tender.

Combine Proteins & Sauce

Return chicken, shrimp, and steak to the wok along with the reserved noodles. Give the prepared sauce a quick stir and pour it over the contents of the wok. Toss constantly to coat; if sauce seems too thick, add up to the reserved 1/4 cup noodle water, a tablespoon at a time. When the sauce begins to simmer and coats the noodles and proteins (about 1–2 minutes), stir in the cornstarch slurry and cook another 30–45 seconds until the sauce thickens and becomes glossy.

Finish

Turn off the heat. Stir in roasted peanuts, the green parts of the scallions, 1 tsp sesame oil, and 1/4 tsp white or black pepper. Taste and adjust seasoning with a splash more soy or a pinch of sugar if needed.

Transfer the Kung Pao Noodle to a large serving platter or divide among bowls. Garnish with toasted sesame seeds and fresh cilantro if desired. Serve immediately while hot.