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I love a quick weeknight meal. You can even make this ahead of time, because we all know Asian food is better as leftovers. I added some stir fried zucchini and used frozen popcorn chicken I fried up to complete the meal. Overall really tasty and comes together as a whole meal or as a side dish.

Spicy Kung Pao Noodles

(Adapted from Creme de la Crumb)


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12 ounces spaghetti, fettuccine, or linguine noodles
½ cup soy sauce
1 tablespoon sesame oil
4 tablespoons rice vinegar
2 tablespoons sugar
1-2 tablespoons chili paste (found in the Asian section of most grocery stores)
⅓ cup cold water + 1 tablespoon cornstarch
¼ cup peanuts
2 green onions, thinly sliced


Cook noodles according to package instructions. Drain and set aside.

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In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.

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In a small bowl whisk together cold water and cornstarch. Stir into skillet and bring back to a boil, then reduce to medium low heat.

Stir noodles, peanuts, and green onions into the sauce.

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Serve immediately.

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