Kung Pao Noodles with Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 12 oz whole wheat spaghetti
  • 1 tsp olive oil
  • 1 lb raw shrimp, peeled and deveined
  • ½ cup low-sodium soy sauce
  • 1 Tbsp sesame oil
  • ¼ cup rice vinegar
  • 2 Tbsp sugar
  • 1 Tbsp chili paste (sambal oelek)
  • ⅓ cup cold water + 1 Tbsp corn starch
  • ¼ cup peanuts
  • 2 green onions, thinly sliced
  1. Bring a large pot of water to a rolling boil; add spaghetti and cook 10-12 minutes or until al dente. Drain and set aside.
  2. Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Once hot, add shrimp and cook 4-5 minutes or until pink and cooked through. Remove to a plate and cover with foil to keep hot.
  3. Return skillet to heat and add the soy sauce, sesame oil, rice vinegar, sugar, and chili paste; whisk and bring to a boil.
  4. In a small bowl whisk together cold water and corn starch. Stir into soy sauce mixture and bring back to a boil, then reduce to medium low heat.
  5. Stir noodles and shrimp into the sauce. Top with peanuts and green onions. Serve immediately.
Recipe slightly adapted from Creme de la Crumb
Nutrition Information
Serving size: ⅕ recipe (1 heaping cup pasta with 3 oz shrimp) Calories: 434 Fat: 8.8 Carbohydrates: 60.8 Sugar: 8.2 Sodium: 987 Fiber: 7.4 Protein: 25.8 Cholesterol: 108
Recipe by Prevention RD at https://preventionrd.com/2017/07/kung-pao-noodles-with-shrimp-weekly-menu/