Kung Pao Spaghetti - Gluten Free & Vegan


I know, I know. Another carb filled pasta recipe.... 
But y'all. It's hot. And Pasta recipes are the quickest and less heat creating recipe.
This one is so unique. It has some great flavors and ingredients I don't typically use in my noodle recipes but it packs a great punch. 
As always you can add any protein/extras you want. Some chicken or even chickun' pieces would do nicely in this dish. I added some of our favorite veggies to ours. Broccoli is our go to with pasta dishes.


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Gluten Free + Vegan Kung Pao Spaghetti
A take on a great Asian dish with a gluten free noodle twist
Ingredients
  • 16oz Gluten Free Spaghetti noodles*
  • 2 tbsp Olive Oil
  • Salt
  • ground black pepper
  • 3 cloves Minced Garlic Cloves
  • 2 tbsp Cornstarch
  • 1/3 cup Gluten Free Soy Sauce
  • 1/2 Cup Better Than Bouillon Chicken Broth**
  • 1/4 cup (less for less of a kick) Sweet Chili Sauce
  • 2 tbsp Rice Wine Vinegar
  • thinly sliced Green Onions
  • 2 tbsp (less for less spice) Sirracha
Instructions
Cook pasta according to the package. Just be careful because gluten free pasta starts to clump if you let it sit for too longWhile the pasta is cooking, add oil to a pan (i used a wok) and cook until fragrant. Stir in cornstartch until incorporated. Then add soy sauce, "chicken" broth. sweet chili sauce, sriracha, and rice wine vinegar. Whisk then simmer for 1-2 minutes. I like to then add the green onions and let them sit in the mixture till the sauce thickens.Add noodles to the pan (or wok) and mix well. Add in any extra proteins or veggies to your liking. *I use Tinkyada White Rice Spaghetti noodles. They are amazing for Asian dishes. **Better than Boullion has a vegetarian "no chicken" chicken broth. I highly recommend it for this recipe.
Details
Prep time: Cook time: Total time: Yield: 4 servings

***Forgot to mention that you can use the salt and pepper in the recipe to your taste. 

Happy Cooking Friends!

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