Chicken, spaghetti, easy, delicious…need I say more. I think not, but I will. 🙂 I just have to tell you why I love, love this recipe so much. It has saved me a thousand times when I needed something quick and easy, but I didn’t want to sacrifice flavor. It’s ahhhmaaaazing that just a few key ingredients can make this scrumptious, spicy sauce. I have another favorite Chinese Beef (or Chicken) Spaghetti recipe on my blog, which has vegetables in it. My son recently confessed that he doesn’t like the vegetables, or maybe he didn’t confess — maybe it was the mound of vegetables that suddenly appeared in the corner of his plate that gave me the clue. These Kung Pao Noodles do not have vegetables. (not your classic Kung Pao) But we love them! We always skip the roasted peanuts, too. It’s okay to veer from the classic. That’s the fun of cooking; make it your way!
Kung Pao Chicken Noodles (Instant Pot or Stove Top)
Kung pao noodles with a kick! With just a few key ingredients, it's so easy to prepare. Spaghetti noodles are coated with a scrumptious spicy sauce! (You regulate the spice.)
- 1 1/2 pounds chicken breast sliced
- 12 ounces spaghetti fettuccine, or linguine noodles
- ½ cup soy sauce
- 1 tablespoon sesame oil
- 4 tablespoons vinegar I've used rice vinegar, white vinegar and red wine vinegar
- 2 tablespoons sugar
- 1-2 tablespoons chili paste found in the Asian section of most grocery stores
- 1 teaspoon garlic, minced optional
- dash red paper flakes
- ⅓ cup cold water + 1 tablespoon corn starch
- 2 green onions thinly sliced
- 1/4 cup roasted peanuts optional
Cook spaghetti according to package's instructions. Drain and set aside.
Add chicken to large skillet or wok, cook on medium-high until lightly browned. Stirring often.
Once chicken has browned, add the soy sauce, sesame oil, vinegar, sugar, chili paste, garlic and red pepper flakes. Bring to a boil. Then reduce heat to low and cook about 10 minutes. Until chicken is cooked through.
In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
Stir in the noodles. Garnish with green onions and enjoy!
Add oil to instant pot and sauté chicken until lightly browned.
Add soy sauce, sesame oil, vinegar, sugar, garlic, red pepper flakes and chili paste. Stir and seal the lid.
Cook on high pressure for 10 minutes. Release pressure.
In a small bowl whisk together cold water and corn starch.
Meanwhile, cook spaghetti according to package directions
When time is up, vent pressure cooker, open, Add the cornstarch mixture. Serve over hot spaghetti. Garnish with green onions and enjoy!
For traditional Kung Pao, add 1/4 cup roasted peanuts to the top and serve.
adapted from le creme de la crumb.com