Kung Pao Spaghetti

Kung Pao Spaghetti

Course: Main CourseCuisine: Asian


Prep time


Cooking time




  • 1.5 tbs oil

  • 1/2 box of Thin Spaghetti (I use Barilla protein plus)

  • 1 Tbs garlic paste

  • 1 tsp ginger paste

  • 3 scallion(whites and green part separated )

  • 1 small onion sliced

  • 1 red pepper sliced

  • ½ cup shredded carrots

  • 1 cup broccoli florets

  • ¼ cup peanuts

  • 6 dried chilies

  • Kung Pao Sauce
  • 3 Tbsp low sodium soy sauce

  • 2 Tbsp dark soy sauce

  • 1.5 Tbsp Ching’s secret schezwan sauce or red chilli paste

  • 1.5 Tbsp rice wine vinegar

  • 1 Tbsp sriracha sauce

  • 2 tsp brown sugar

  • 2 Tbsp water


  • Boil the spaghetti as per box direction. Drain, then drizzle with 1 tablespoons oil and toss. Set aside.
  • Whisk together all the Kung Pao ingredients in a small bowl.
  • In a wok, add some oil on medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute dried chili peppers roast for 30 seconds. Next add the ginger, garlic paste and sliced onions and white parts of scallions.
  • Cook for 1 min and add peppers, carrots and broccoli and season with pinch of salt & peeper. Cook for about 4-5 mins.
  • Add the sauce to your veggies and let it cook for 1 min. Add boiled spaghetti and mix and toss everything together.
  • Garnish with cilantro and greens of scallions. Serve warm.


  • Add Tofu, shrimp, chicken for added protein in this dish.
  • Depending on you spice tolerance add schezwan sauce

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