Ingredients

• 8 oz (225g) dried rice noodles or lo mein noodles
• 1 lb (450g) boneless chicken breast or thigh, sliced thin
• 2 tbsp soy sauce or tamari (divided)
• 1 tbsp cornstarch
• 2 tbsp neutral oil (e.g., peanut or avocado)
• 1 red bell pepper, diced
• ½ cup zucchini or celery, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2–4 dried red chilies (or ½–1 tsp red pepper flakes)
• ¼ cup roasted unsalted peanuts
• 4 green onions, sliced (white + green parts separated)

For Kung Pao Sauce:
• 3 tbsp soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce (or 1 tsp molasses + ½ tsp extra soy)
• 1 tbsp maple syrup or sugar
• 1 tsp sesame oil
• ½ tsp Szechuan peppercorns (optional—adds numbing heat)
• 1 tbsp water + 1 tsp cornstarch (slurry, if needed)

Instructions

Prep noodles: Cook according to package; rinse in cold water, toss with 1 tsp oil to prevent sticking. Set aside.
Marinate chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 min.
Sauce: Whisk all sauce ingredients (except slurry) in a bowl.
Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry chicken 3–4 min until cooked through. Remove.
Add remaining oil. Sauté dried chilies, ginger, garlic, and white parts of green onions 30 sec. Add bell pepper and zucchini; stir-fry 2–3 min until crisp-tender.
Return chicken and noodles to pan. Pour sauce over; toss 2–3 min until glossy and well-coated. Add slurry only if a thicker glaze is desired.
Remove from heat. Stir in peanuts, green onion tops, and sesame oil.
Serve hot—ideal with extra peanuts and a lime wedge on the side!