Kung Pao Pasta

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!

This Kung Pao Pasta is…

This pasta is delicious hot or cold.

Can be enjoyed vegetarian or add in your favorite animal protein.

Customizable! Add in snow peas, roasted broccoli or any other veggies you enjoy for additional nutrition and a nice crunch!

Kung Pao Pasta

Kung Pao Pasta is truly a family favorite! This pasta is easy, spicy and comes together in just 30 minutes!

5 from 1 review

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 3 minutes minutes

Servings: 8 people

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

Ingredients

• ▢ 1 pound spaghetti
• ▢ 2 tsp. red pepper chili flakes
• ▢ 1/2 cup sesame oil
• ▢ 1/2 cup sherry, dry
• ▢ 1/4 cup low sodium soy sauce
• ▢ 6 Tbsp. honey
• ▢ 2 Tbsp. chili garlic sauce
• ▢ 2 Tbsp. red wine vinegar
• ▢ 1 Tbsp. cornstarch + 1 Tbsp. water (for cornstarch slurry)
• ▢ 1/2 cup chopped cilantro
• ▢ 3/4 cup chopped unsalted roasted peanuts
• ▢ 1/2 cup chopped green onions
• ▢ 2 Tbsp. toasted sesame seeds

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Instructions

• 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!

Video

Notes

May sub Liquid Aminos for soy sauce.

 

If you want to serve with Chinese dried chili peppers you can too!

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Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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