Kung Pao Shrimp Noodles

Kung Pao Shrimp Noodles

Succulent shrimp and chewy noodles tossed in a vibrant, spicy, and slightly sweet Kung Pao sauce, with crisp bell peppers for texture and flavor.

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Ingredients

Instructions

  1. Cook 12 ounces spaghetti or linguine noodles according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water, and set aside.
  2. While noodles cook, prepare the Kung Pao sauce: In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, and 1 tablespoon cornstarch until smooth.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound peeled and deveined shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
  4. To the same skillet, add thinly sliced red bell pepper and green bell pepper. Cook for 3-4 minutes until crisp-tender. Stir in minced garlic and 1/2 teaspoon red pepper flakes and cook for 1 minute until fragrant.
  5. Pour the Kung Pao sauce into the skillet with the vegetables, stirring constantly until the sauce thickens, about 1-2 minutes. Return the cooked shrimp and drained noodles to the skillet. Toss everything together until the noodles are well coated. If the sauce is too thick, add a tablespoon or two of the reserved noodle cooking water.
  6. Serve immediately, garnished with 2 tablespoons chopped dry roasted peanuts if desired.

Notes

Adjust red pepper flakes to your family's preferred spice level. If peanuts are a concern, omit them or substitute with toasted sesame seeds.

Nutrition (per serving)