Spicy kung pao noodles are a cinch to whip up in just 20 minutes with the best sweet and spicy kung pao sauce. Easily add chicken, shrimp, or beef to amp this side up to a full meal. 


This kung pao noodle dish isn’t overly spicy (unless you want it to be. do you? you do. add more chili paste. okay good). I’d say it’s the perfect blend of sweet and heat and wrapped into one flavor-bursting saucy noodle dish. I wrote this recipe to be a side dish, something to go along with all of my favorite Asian entrees.

BUT, that being said, it’s so easy to add chicken, shrimp, or beef to this dish and call it a full meal. Or, go vegetarian (aka: meatless because some of us meat-lovers get confused when the word vegetarian is involved). This quick and simple 20 minute recipe will become a staple in your kitchen.



  • 1 tablespoon sesame oil
  • 4 tablespoons rice vinegar
  • 12 ounces spaghetti, fettuccine, or linguine noodles
  • 1/2 cup soy sauce
  • 1/3 cup cold water
  • 1 tablespoon corn starch
  • 2 tablespoons sugar
  • 1-2 tablespoons chili paste (found in the Asian section of most grocery stores)
  • 2 green onion, thinly sliced
  • 1/4 cup peanuts


  1. cook noodles in keeping with package deal's instructions. Drain and set aside.
  2. In a big skillet whisk collectively soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
  3. In a small bowl whisk together cold water and corn starch. Stir into skillet and convey back to a boil, then lessen to medium low warmth.
  4. Stir noodles, peanuts, and green onions into the sauce. Serve right now.

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