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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
If you're looking for a simple, fast, and delicious dinner, then look no further. These kung pao noodles are super-saucy and have the perfect amount of spice. If shrimp isn't your thing, check out our Kung Pao Chicken!
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Ingredients
- 1 lb.
spaghetti
- 2 tsp.
sesame oil
- 3
green onions, thinly sliced
- 2 tsp.
freshly minced ginger
- 1 lb.
shrimp
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
extra-virgin olive oil
- 3
cloves garlic, minced
- 2 Tbsp.
cornstarch
- 1/3 cup
low-sodium soy sauce
- 1/2 cup
low-sodium chicken broth
- 1/4 cup
sweet chili sauce
- 2 Tbsp.
Sriracha
- 2 Tbsp.
rice vinegar
- 1/2 cup
roasted peanuts
Freshly chopped cilantro, for garnish
- 2
bell peppers, chopped
Directions
- Step 1Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.
- Step 2In a large skillet over medium heat, heat sesame oil. Add green onions and ginger and cook until fragrant, 1 minute. Add shrimp, then season with salt and pepper. Cook until opaque, 3 minutes, then remove from skillet.
- Step 3To same skillet, heat olive oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine. Pour in soy sauce, chicken broth, sweet chili sauce, Sriracha, and rice vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly.
- Step 4Toss in pasta, shrimp, and peanuts. Garnish with cilantro before serving.
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