Step 1: Cook the Noodles

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Noodles: Add the noodles and cook according to package instructions until al dente. Drain and set aside.

Step 2: Marinate the Chicken

1. Combine Marinade: In a bowl, combine the chicken pieces, 2 tablespoons of soy sauce, and 1 tablespoon of cornstarch. Mix well and let it marinate for about 10 minutes.

Step 3: Prepare the Kung Pao Sauce

1. Mix Sauce Ingredients: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, 1 tablespoon cornstarch, chili paste, minced garlic, and minced ginger until well combined. Set aside.

Step 4: Cook the Chicken

1. Heat Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Stir-Fry Chicken: Add the marinated chicken to the skillet and stir-fry for about 5–7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

Step 5: Stir-Fry the Vegetables

1. Add Remaining Oil: In the same skillet, add the remaining tablespoon of vegetable oil.
2. Cook Vegetables: Add the diced bell pepper and snap peas. Stir-fry for about 3–4 minutes until the vegetables are tender-crisp.
3. Add Green Onions: Stir in the sliced green onions and cook for an additional minute.

Step 6: Combine Everything

1. Return Chicken: Add the cooked chicken back into the skillet with the vegetables.
2. Add Sauce: Pour the Kung Pao sauce over the chicken and vegetables. Toss everything together to coat evenly and cook for another 2–3 minutes until the sauce thickens slightly.
3. Mix in Noodles: Add the cooked noodles to the skillet and toss until well combined and heated through.

Step 7: Serve

1. Garnish and Enjoy: Serve the Kung Pao Chicken Noodles hot, garnished with roasted peanuts on top.