Shrimp Kung Pao Noodles
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.
Ingredients
- 1 lb.spaghetti
- 2 tsp.sesame oil
- 3green onions, thinly sliced
- 2 tsp.freshly minced ginger
- 1 lb.shrimp
- kosher salt
- freshly ground black pepper
- 1 tbsp.extra-virgin olive oil
- 3 clovesgarlic, minced
- 2 tbsp.cornstarch
- ⅓ c.low-sodium soy sauce
- ½ c.low-sodium chicken broth
- ¼ c.sweet chili sauce
- 2 tbsp.sriracha
- 2 tbsp.rice vinegar
- ½ c.roasted peanuts
- freshly chopped cilantro, for garnish
- 2bell peppers, chopped
Directions
- 1
Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.
- 2
In 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.
- 3
To 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.
- 4
Toss in pasta, shrimp, and peanuts. Garnish with cilantro before serving.