|
|
|
|
|
|
|
Kung Pao Noodles
|
|
by:
Virginia West
|
|
|
|
Kung Pao Noodles uses pasta, soy sauce, sesame oil, rice vinegar, sugar, chili paste, corn starch, peanuts, and green onions in making this bold noodle recipe.
|
INGREDIENTS
|
|
12 ounces spaghetti, fettuccine, or linguine noodles
|
|
1/2 cup soy sauce
|
|
1 tablespoon sesame oil
|
|
4 tablespoons rice vinegar
|
|
2 tablespoons sugar
|
|
1-2 tablespoons chili paste
|
|
1/3 cup cold water
|
|
1 tablespoon corn starch
|
|
1/4 cup peanuts
|
|
2 green onion, thinly sliced
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Cook noodles according to package’s instructions. Drain and set aside.
|
|
|
|
2:
In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
|
|
|
|
3:
In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
|
|
|
|
4:
Stir noodles, peanuts, and green onions into the sauce. Serve immediately.
|