Chef Tom Fraker
Kung Pao Noodles
Kung Pao Noodles
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Chinese
Servings
6 servings
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
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1 pound Dried Thin Spaghetti
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1 pinch Kosher Salt
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3 tablespoons Extra Virgin Olive Oil - divided use
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2 tablespoons Unsalted Butter
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1 Melissa’s Perfect Sweet Onion - thinly sliced
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1 Red Bell Pepper - diced small
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3 cloves Melissa’s Peeled Garlic - minced
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4 Melissa’s Chinese Long Beans - ends trimmed; chopped
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10 fresh Crimini Mushrooms - quartered (or Shiitake mushrooms)
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2 Carrots - ends trimmed; shredded
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2 fresh Thai Chile Peppers - split in half
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1/2 cup Soy Sauce
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1/3 cup Seasoned Rice Vinegar
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1/4 cup Water
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2 tablespoons Brown Sugar
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1 tablespoon Cornstarch
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1 tablespoon Sesame Oil
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1/2 cup Roasted Peanuts - chopped
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2 Green Onions - trimmed; thinly sliced
For the Sauce
Garnish
Directions
Boil a pot of water, then add a pinch of salt. Add the spaghetti and cook for 10 minutes, stirring occasionally. Drain and mix with 1 tablespoon of olive oil.
To make the sauce, whisk all of the sauce ingredients together in a bowl and set aside.
In a wok or a sauté pan, heat the rest of the olive oil and melt the butter. Add the onion and the next 6 ingredients and sauté for 5 minutes. Add the noodles and the sauce and sauté for 3 minutes. Garnish with the peanuts and green onions and serve.
Filed in:
Bell Pepper,
Chinese Long Beans,
Crimini Mushrooms,
Garlic,
Kung Pao Noodles,
Perfect Sweet Onion,
Side Dish,
Thai Peppers
