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Kung Pao Chicken Noodles

Kung Pao Chicken Noodles

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Throw away your takeout menu because we’ve got the best Dan Kung Pao chicken noodle recipe right here. This is such a simple dish, and it comes together in about 30 minutes making it perfect for weeknight dinners or even meal prep. This is the perfect dish to serve with our spicy shrimp fried rice.


  • 6 oz baby carrots
  • 1 stalk celery
  • 8 oz water chestnuts
  • 8 oz lo mein noodles
  • 1 lb boneless chicken thighs
  • Dan-O’s Original Seasoning, coat
  • 2 cups water
  • 6 oz Stir Fry Sauce

Preparation Instructions

  1. Chop carrots, celery, and water chestnuts
  2. Add oil to a large pan cook chicken thighs until 165 internal temperature
  3. Remove chicken from pan and add carrots, celery, water chestnuts, 2 cups water, stir fry sauce, and lo mein noodles, cover and bring to a boil
  4. Add chicken back in stirring frequently
  5. Remove when noodles are cooked
  6. Serve immediately, enjoy!


4 Responses

    1. Dan-O ended up using about 2 cups, we’ve updated the recipe, sorry for the confusion. The video we just added to this recipe will help.

  1. This looks delicious!
    I have a couple of questions.
    1) Do I add the DAN-O’s seasoning to the chicken before I cook it?
    2) When should I add the 2nd cup of water?

    1. Sorry for the confusion! We’ve added the video for this recipe to help clear this up.
      1. Yes, sprinkle on chicken when you add to the pan.
      2. Add water when you add the noodles.

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