Shrimp Kung Pao Noodles

Course: Dinner, Main Course

Cuisine: Oriental

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 737kcal

This recipe features tender shrimp, crisp vegetables, and rice noodles tossed in a sweet and spicy sauce of soy sauce, Sriracha, and sweet chili, topped with roasted peanuts and cilantro. The dish is quickly prepared by sautéing the shrimp, cooking the vegetables, and simmering the sauce components together before combining.

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Ingredients

1 lbs. spaghetti
2 teaspoon sesame oil
3 green onions thinly sliced
2 teaspoons ginger minced
1 lb. shrimp
Kosher salt
to taste black pepper freshly ground
1 tablespoon olive oil extra-virgin
3 cloves garlic, minced
2 tablespoons cornstarch
⅓ cup soy sauce low-sodium
½ cup chicken broth low- sodium
¼ cup chili sauce sweet
2 tablespoons Sriracha
2 tablespoons rice vinegar
½ cup roasted peanuts
to taste cilantro freshly chopped for garnish
2 bell peppers chopped

Instructions

Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain.
In a large skillet over medium heat, heat sesame oil. Add greed 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.
To same skillet, heat olive oil. Add bell peppers and cook until soft, 5minutes. 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 to 1 to 2 minutes, until reduced slightly.
Toss in pasta, shrimp, and peanuts. Garnish with cilantro before serving.

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