These kung pao noodles are easy to make and loaded with flavor. The sauce, flavored with seasoned rice vinegar, soy sauce, and sesame oil, adds a sweet and tangy flavor to the noodles.
These noodles are also loaded with tasty and crunchy vegetables, along with a sprinkling of roasted peanuts.
These noodles are delicious both hot and at room temperature, which makes them great as a part of a multi-coarse meal or buffet.
Ingredients in These Noodles:
Chinese Long Beans: They are also known as "yard long" beans. They are similar in flavor to string beans and are very nutritious and high in protein. Depending on the time of year, you can find them in your grocery store or Asian grocery store. They are also available online year round from Melissa's Produce.
Spaghetti: For the noodles. You could also use ramen noodles, rice noodles, or soba noodles.
Extra Virgin Olive Oil: For coating the noodles and sautéing the vegetables.
Vegetables: Sweet onions, red bell pepper, jalapeño chiles, scallions, and garlic.
Peanuts: For topping the noodles.
Butter and Salt.
For the Sauce: Soy sauce, seasoned rice vinegar, brown sugar, cornstarch, and sesame oil.
This stir-fry was super easy to make and ready in about 20 minutes. If you don't have a wok, a large nonstick skillet works well.
March is National Noodle Month:
This week, the members of the Sunday Funday group are sharing noodle dishes of all kinds!
- Culinary Cam: Chamomile Soba Noodles
- A Messy Kitchen: Garlic Lover's Pasta
- Karen's Kitchen Stories: Kung Pao Noodles
- Mayuri's Jikoni: Manchow Soup
- A Day in the Life on the Farm: Protein Packed Noodle Bowl (our host kitchen)
- Food Lust People Love: Savory Garlic Rice Noodles
- Sid's Sea Palm Cooking: Sour Cream Noodles
- Sneha's Recipe: Vegan Thai Peanut Butter Noodles
- Our Good Life: Winter Comfort Food: Butter Noodles
Kung Pao Noodles
These kung pao noodles are easy to make and loaded with flavor. The sauce, flavored with seasoned rice vinegar, soy sauce, and sesame oil, adds a sweet and tangy flavor to the noodles.
Ingredients
- 1 pound dried spagetti noodles
- Pinch of kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 sweet onion, thinly sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 Chinese long beans, trimmed and chopped into 1 inch pieces
- 1 Jalapeño chile, stemmed and seeded, and cut into a small dice
- All of the sauce
- 1/2 cup roasted peanuts
- 2 green onions, thinly sliced
- 1/2 cup soy sauce
- 1/3 cup seasoned rice vinegar
- 1/4 cup water
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
Instructions
- Cook the spaghetti to al dente according to the package directions. Drain and toss in 1 tablespoon of the olive oil.
- Whisk together the sauce ingredients. Set aside.
- In a wok or a large sauté pan, heat the rest of the oil and the butter. Add the onions, bell peppers, garlic, and long beans and sauté for five minutes, stirring regularly. Add the noodles and the sauce and toss the ingredients, cooking for three minutes.
- Stir in the peanuts and green onions and serve.
Nutrition Facts
Calories
555Fat (grams)
21 gSat. Fat (grams)
5 gCarbs (grams)
79 gFiber (grams)
8 gNet carbs
71 gSugar (grams)
12 gProtein (grams)
18 gCholesterol (grams)
10 mg
This recipe was adapted from Melissa's Produce.
