Easy Kung Pao Pasta
Ingredients
- 250g dry pasta of choice (I used linguine)
- 2 tbsp sesame oil or other oil, for cooking
- 1 small red onion, diced
- 1 small red bell pepper, diced
- 1 cup chopped mushrooms (I used king oyster mushrooms), optional
- Chopped spring onions, for topping
Sauce
- 1 1/4 cups water
- 5 tbsp brown sugar or other sugar, adjust to desired sweetness
- 1/4 cup soy sauce
- 1 - 1 1/2 tbsp chinese black vinegar, adjust to taste
- 2 tsp sriracha, adjust to desired spice
- 1/4 tsp ground black pepper
- 1 tbsp cornstarch and 2 tbsp room temperature water for slurry
Preparation
Mix sauce ingredients together except the cornstarch slurry and set aside.
Heat a pot of water, once it boils, add in the pasta, cook until chewy and then drain the water.
Heat a pan, pan fry thinly sliced king oyster mushrooms if using, season with salt then set aside when cooked.
Add 2 tbsp sesame oil to the pan, sauté onions, bell pepper, and mushrooms until cooked.
Add in the sauce mix, once the sauce boils, add in the cornstarch slurry, mix and cook over medium heat until it thickens a bit.
Add in the cooked pasta, mix well and leave to cook for a few minutes until pasta has absorbed the sauce.
Garnish with some spring onions if desired, top with the pan-fried mushrooms if using, and enjoy while hot.
