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Kung Pao Chicken Noodles (Instant Pot or Stove Top)

Kung pao noodles with a kick! With just a few key ingredients, it's so easy to prepare. Spaghetti noodles are coated with a scrumptious spicy sauce! (You regulate the spice.) 


  • 1 1/2 pounds chicken breast sliced
  • 2 tablespoon olive oil
  • 12 ounces spaghetti fettuccine, or linguine noodles
  • ½ cup soy sauce
  • 1 tablespoon sesame oil
  • 4 tablespoons vinegar I've used rice vinegar, white vinegar and red wine vinegar
  • 2 tablespoons sugar
  • 1-2 tablespoons chili paste found in the Asian section of most grocery stores
  • 1 teaspoon garlic, minced optional
  • dash red paper flakes
  • cup cold water + 1 tablespoon corn starch
  • 2 green onions thinly sliced
  • 1/4 cup roasted peanuts optional



  1. Cook spaghetti according to package's instructions. Drain and set aside.

  2. Add olive oil to a skillet or wok, and heat on medium high about 1 minute. When adding chicken, oil should sizzle. Cook chicken until lightly browned. Stirring often.

  3. Once chicken has browned, add the soy sauce, sesame oil, vinegar, sugar, chili paste, garlic and red pepper flakes. Bring to a boil.  Then reduce heat to low and cook about 10 minutes. Until chicken is cooked through. 

  4. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
  5. Stir in the noodles.  Garnish with green onions and enjoy!


  1. Add oil to instant pot and sauté chicken until lightly browned.

  2. Add soy sauce, sesame oil, vinegar, sugar, garlic, red pepper flakes and chili paste. Stir and seal the lid.

  3. Cook on high pressure for 10 minutes. Release pressure.

  4. In a small bowl whisk together cold water and corn starch. 
  5. Meanwhile, cook spaghetti according to package directions 

    When time is up, vent pressure cooker, open,  Add the cornstarch mixture. Serve over hot spaghetti. Garnish with green onions and enjoy!

  6. For traditional Kung Pao, add  1/4 cup roasted peanuts to the top and serve.

Recipe Notes


adapted from le creme de la crumb.com