Kung Pao Pasta
Kung Pao Pasta is truly a family favorite! This pasta is easy, spicy and comes together in just 30 minutes!
Servings 8 people
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
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!