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Kung pao style spaghetti
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Easy kung Pao style spaghetti
Prep Time
15 mins
 
Marination time: 30 minutes
Ingredients
  • 7 0 z approx. 150gm spaghetti or any noodles(I used whole grain Barilla)
  • 1/4 cup peanuts
  • 10-12 dried red chillies
  • 1 cup about 1 cucumber, bell pepper, cabbage or carrot, to name a few.
  • 2 chicken breast cut into cubes substitution: paneer, tofu, shrimp, pork, fish
  • 1 tablespoon sesame seeds optional
  • 2 teaspoon red chili paste or red pepper flakes or to taste
  • 2 teaspoon soy sauce
  • 2 tablespoons oil sesame oil preferred but any other oil is just fine
  • MARINADE:
  • 1 teaspoon soy sauce
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons corn flour/starch
Instructions
  1. Coat the chicken (or substitutions) with the marinade. Mix well, then add corn starch, cover and let it stay for 15-30 minutes.
  2. Once the chicken marinates, bring a pot of water to boil, add salt and add spaghetti. Cook as per the instructions. Drain and keep aside. If using noodles drain well with cold water.
  3. Heat a wok or a pan on medium with 2 tablespoons of oil. Add red chillies + peanuts and let the aroma come out. Now add the chicken and saute well till half cooked. Add the cut cucumber and saute well till the chicken cooks well. (Do not overcook the vegetables). Add the chili paste + soy sauce and the drained spaghetti. Mix well. Sprinkle with toasted sesame seeds.
Recipe Notes

Rice vinegar and Worcestershire sauce adds an amazing flavor. So if you have that, add 2 teaspoons of each right after you add chili paste. Let it simmer before adding the spaghetti.

This tastes good with vegetables too. No need to add chicken, paneer etc.