easy Shrimp Kung Pao Noodles

If you're looking for a simple, fast, and delicious dinner, then look no further. These kung pao noodles are super-saucy and have the perfect amount of spice

 

INGREDIENTS

1 lb. spaghetti

2 tsp. sesame oil

3 green onions, thinly sliced

2 tsp. freshly minced ginger

1 lb. shrimp

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

2 tbsp. cornstarch

1/3 c. low-sodium soy sauce

1/2 c. low-sodium chicken broth

1/4 c. sweet chili sauce

2 tbsp. Sriracha

2 tbsp. rice vinegar

1/2 c. roasted peanuts

Freshly chopped cilantro, for garnish

2 bell peppers, chopped

 

 

DIRECTIONS

1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain. 
2. In a large skillet over medium heat, heat sesame oil. Add green onions and ginger and cook until fragrant, 1 minute. Add shrimp, then season with salt and pepper. Cook until opaque, 3 minutes, then remove from skillet. 
3. To same skillet, heat olive oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine. Pour in soy sauce, chicken broth, sweet chili sauce, Sriracha, and rice  vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly. 
4. Toss in pasta, shrimp, and peanuts. Garnish with cilantro before serving.