30 Minutes

Looking to spice up your pasta game? Say hello to Kung Pao Spaghetti, a tantalizing fusion recipe that combines the best of Asian and Italian cuisines. With its fiery flavors, grilled veggies, and saucy pasta, this dish promises an explosion of taste that will leave you wanting seconds.

Fusion cuisine is all about creatively blending elements from different culinary traditions to create something entirely unique and delicious. It’s a celebration of diverse flavors and cultural influences, resulting in unexpected combinations that surprise and delight the palate.

Kung Pao Spaghetti is a prime example of fusion at its best. By merging the bold and spicy flavors of Kung Pao Chicken—a popular Chinese dish—with the comforting familiarity of Italian spaghetti, this recipe offers an exciting twist on traditional pasta dishes.

If you’ve ever had Kung Pao you know the sauce the very tasty, flavorful aka party in your mouth! I wanted to take the sauce and combine it with pasta and some sautéed veggies like zucchini, bell peppers, onions. You can use any veggies of choice such as broccoli, squash, snap peas and mushrooms!

Tips & Tricks

• You can use Ramen for this recipe but I personally love using thin spaghetti because it holds the sauce very well but also gives it a bite. Anything too thick will just absorb the sauce, resulting in dry noodles.
• The sauce can be made in advance and stored in a mason jar in the fridge. I like to prepare the sauce, cook the noodles and chop the veggies the day before to help me whip this recipe up in minutes the day of.
• If you want the pasta to be more saucy, add 1/3 cup chicken or veggie broth + 2 tsp cornstarch to the sauce that is listed in the recipe above. Add the broth will give you more quantity of sauce without loosing flavorful or having to add more soy sauce.

Kung Pao Spaghetti

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• Author: Sweta Patel
• Total Time: 30
• Yield: 2 1x

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Ingredients

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• 1/2 box of thin spaghetti- cooked and drained
• 1/2 bell pepper – diced
• 1/2 onion – diced
• 1 zucchini- diced
• scallions – for garnish
• 2–3 dried chiles
• 1/4 cup peanuts
• 1 tsp white pepper or black

Kung Pao Sauce

• 1/4 cup soy sauce
• 1 tbsp rice white vinegar
• 1 tbsp honey
• 1 tbsp chili sauce
• 2 tsp toasted sesame seed oil
• 2 cloves garlic – finely minced
• 1 tsp ginger – grated
• 1 tsp lemon juice
• 2 tsp corn starch

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Instructions

1. In a small bowl, combine all the ingredients listed under Kung Pao Sauce and whisk until every thing is fully combined. Set it aside until ready to use.
2. In a pan over med/high heat, drizzle some oil and cook the chiles and peanuts for 2 mins until peanuts are slightly brown and toasted. Next add the veggies and cook for 4-6 mins until they’re lightly golden brown and season with white pepper.
3. Add the cooked pasta into the pan with the veggies and pour in the sauce and lower the heat. Stir to combine everything together and you’ll slowly start to see the sauce thicken up. Once the sauce has thickened up, serve and enjoy!

• Prep Time: 10
• Cook Time: 20
• Category: Dinner

Keywords: Kung Pao Spaghetti, fusion pasta, easy dinner,