Name: Kung Pao Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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

Kung Pao Spaghetti

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Kung Pao Spaghetti

Course: Main CourseCuisine: Asian

Servings

servings

Prep time

minutes

Cooking time

minutes

INGREDIENTS

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

INSTRUCTIONS

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.