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Recipe by Sivan Kobi

Kung Pao Noodles

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Kung Pao Noodles
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Wheat - Gluten - Soy - Sesame - Peanuts
1 Hour
Diets
- Vegetarian - Pescatarian

Ingredients

Kung Pao Noodles

  • 1 (16-ounce) package of spaghetti

  • 2 tablespoons sesame oil

  • 1 cup raw or roasted peanuts

  • 1 bunch green onions

  • 6 garlic cloves

  • 3/4 cup low sodium soy sauce

  • 3/4 cup sherry (cooking wine)

  • 2 tablespoons Tuscanini Red Wine Vinegar

  • 1/4 cup granulated sugar

  • 3/4 cup reserved pasta water

  • 1 tablespoon chili paste

  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

  • cilantro and sliced red chilies, for garnishing (optional)

Directions

1.

Cook pasta according to package instructions. Drain, reserving some water, and return to the pot.

2.

In a small saucepan, heat oil over medium flame. Add peanuts and toast to enhance their flavor.

3.

Slice green onions diagonally into one-inch pieces. Add them to the saucepan and stir.

4.

Mince garlic and stir into the mixture.

5.

Pour all sauces, sugar, and chilis (if using) into the pot.

6.

Mix in the cornstarch slurry; the sauce will thicken quickly, so ensure thorough mixing.

7.

Pour hot sauce over the noodles and toss to coat them evenly.

8.

Garnish with chopped cilantro and red chilies if desired.

9.

Serve hot and enjoy your flavorful noodles!

About

Sponsored by Tuscanini

Recipe tags

Asian flavors noodles pasta Sivan Kobi sivanskitchen sponsored tuscanini
Kung Pao Noodles

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Moshe salel
Moshe salel
2 months ago
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