This dish is pretty easy to make, and tastes good either hot or cold. To me, the leftovers were better than fresh, so it’s a great dish to take to work! Use any kind of pasta-like thing you want, pasta, rice noodles, udon noodles….or go the traditional route and serve over rice instead. It’s really spicy, so feel free to tone down the heat some if you’d like!
Kung Pao Pasta
KUNG PAO SAUCE
- 1/2 cup vegetable stock
- 2 T cornstarch
- 3/4 cup soy sauce
- 1/2 cup dry sherry
- 3 tablespoons red chili paste with garlic (you may want to use less if you don’t like super-spicy)
- 1/4 cup brown sugar
- 2 T rice vinegar
- 2 T toasted sesame oil
- 1 lb spaghetti
- 8 oz mushrooms, sliced
- 1 bell pepper, sliced
- 1 banana pepper, sliced
- Large handful shredded carrots
- 1 cup unsalted dry roasted peanuts
To Make the Kung Pao Sauce:.
In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
To Prepare the Pasta:.
Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes. Meanwhile, in a large nonstick frying pan over high heat, add the mushrooms and cook, stirring frequently, until the mushrooms start releasing their liquid.
Add the peppers and carrots, and cook about five more minutes, then add the Kung Pao Sauce and toss and stir to coat the ingredients. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce.
Top with peanuts and enjoy! This is good warm or cold, so it’s great for work!