Kung Pao Pasta is the best spicy pasta EVER! If you like spicy, easy and delicious this Kung Pao Pasta is for you! Enjoy with chicken, tofu, steak or enjoy as is! Be sure to watch the recipe video too!
Kung Pao Pasta is an all time favorite in my family. This recipe was given me to when I was camping a few years back (I made changes of my own) and it’s too good not to share with you.
If you are a fan of spicy foods you will LOVE this dish. You can accompany it with teriyaki chicken and steamed veggies for a perfect oriental dinner.
What are Kung Pao noodles?
Kung Pao is a spicy, stir-fried Chinese dish traditionally made with chicken, peanuts, vegetables, and chili peppers.
My version is spicy, super-saucy, and a simple & fast dinner!
To make the kung pao pasta:
Step 1: Cook spaghetti and drain well. Depending on your package, spaghetti noodles take 8-12 minutes to cook so during this time you can chop cilantro and prepare the sauce. Set cooked noodles aside.
Step 2: In a saucepan over medium heat stir red pepper chili flakes and sesame oil over medium heat for ~1-2 minutes or until the peppers begin to pop. Be careful: the longer you let the chili flakes the more spicy the pasta will be!
Step 3: Turn the heat down to low and add in the dry sherry, soy sauce, honey, chili paste, red wine vinegar, and mix well. Bring the sauce to a simmer and then to thicken the sauce add in….
A cornstarch slurry!
What is a cornstarch slurry? It’s equal parts cornstarch and water used to thicken liquids or your sauce. Start with 1 Tbsp. cornstarch mixed with 1 Tbsp. water and whisk into sauce.
You will notice the consistency change. If you want it thicker, add more cornstarch slurry. I don’t like my sauce very thick (but that’s up to you!)
Step 4: Combine the cooked spaghetti noodles with the sauce. Add in the cilantro, nuts, green onions, and sesame seeds and stir. Enjoy warm or chilled!
1Tbsp.cornstarch + 1 Tbsp. water (for cornstarch slurry)
3/4cupchopped unsalted roasted peanuts
1/2cupchopped green onions
2Tbsp.toasted sesame seeds
Cook spaghetti and drain well. Set aside.
In a saucepan over medium heat stir in red pepper chili flakes and sesame oil over medium heat for ~1-2 minutes or until the peppers begin to pop. If you let the chili flakes pop longer, the more spicy the pasta will be! (Be careful!)
Turn the heat down to low and add in the dry sherry, soy sauce, honey, chili paste, red wine vinegar, and mix well. Bring the sauce to a simmer and then to thicken the sauce add in cornstarch slurry: Start with 1 Tbsp. cornstarch mixed with 1 Tbsp. water and whisk into sauce. You will notice the consistency change. If you want it thicker, add more cornstarch slurry. I don't like my sauce very thick (but that's up to you!)
Combine the cooked spaghetti noodles with the sauce.
Add in the cilantro, nuts, green onions, and sesame seeds. Enjoy warm or chilled!
May sub Liquid Aminos for soy sauce.If you want to serve with Chinese dried chili peppers you can too!
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