Shrimp Kung Pao Noodles

If you are seeking out a simple, fast, and scrumptious dinner, then look no similarly. These kung pao noodles are high-quality-saucy and feature a suitable amount of spice. If shrimp isn’t always your component, test out our Kung Pao Chicken!

INGREDIENTS

1 lb. spaghetti

2 tsp. sesame oil

3 green onions, thinly sliced 

2 tsp. freshly minced ginger

1 lb. shrimp

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced 

2 tbsp. cornstarch

1/3 c. low-sodium soy sauce

 1/2 c. low-sodium chicken broth 

1/4 c. sweet chili sauce

2 tbsp. Sriracha

2 tbsp. rice vinegar

 1/2 c. roasted peanuts

Freshly chopped cilantro, for garnish 

2 bell 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 the 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.

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