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