Kung Pao Noodles | Creme De La Crumb

Spicy kung pao noodles are a cinch to whip up in just 20 minutes with the best sweet and spicy kung pao sauce. Easily add chicken, shrimp, or beef to amp this side up to a full meal. 

Kung Pao Noodles | lecremedelacrumb.com

I’ve been borderline obsessed with spicy food since I was a kid. I’d say since I was little but, well I’m 5’3 and I think that probably still qualifies as “little” so it’s important to emphasize that I’m referring to a time when I was much younger than I am now. At six or seven years old I was asking the waiter for extra chili sauce on the side, please. It stuck with me. I still prefer spicy to any other food profile.

Kung Pao Noodles | lecremedelacrumb.com

This kung pao noodle dish isn’t overly spicy (unless you want it to be. do you? you do. add more chili paste. okay good). I’d say it’s the perfect blend of sweet and heat and wrapped into one flavor-bursting saucy noodle dish. I wrote this recipe to be a side dish, something to go along with all of my favorite Asian entrees.

BUT, that being said, it’s so easy to add chicken, shrimp, or beef to this dish and call it a full meal. Or, go vegetarian (aka: meatless because some of us meat-lovers get confused when the word vegetarian is involved). This quick and simple 20 minute recipe will become a staple in your kitchen.

By the way, I’m sharing five other amazing, easy weeknight dinners over at Delish.com this week! Be sure to check them out!!

Kung Pao Noodles | lecremedelacrumb.com

One Sheet Pan Chicken Fried Rice

Baked Crispy Honey Lime Shrimp

Sticky Chinese Lemon Chicken

One Pot Cashew Chicken Ramen

Slow Cooker Broccoli Beef

Healthy Sweet and Sour Chicken

Kung Pao Noodles



Recipe type: Main Dish / Side Dish

Cuisine: Asian

  • 12 ounces spaghetti, fettuccine, or linguine noodles
  • ½ cup soy sauce
  • 1 tablespoon sesame oil
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1-2 tablespoons chili paste (found in the Asian section of most grocery stores)
  • ⅓ cup cold water + 1 tablespoon corn starch
  • ¼ cup peanuts
  • 2 green onions, thinly sliced
  1. Cook noodles according to package’s instructions. Drain and set aside.
  2. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
  3. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
  4. Stir noodles, peanuts, and green onions into the sauce. Serve immediately.



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