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Easy Kung Pao Pasta
Good for 2-3 servings
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) plus more for topping, totally optional
Chopped spring onions, for topping
1 1/4 cups water
5 tbsp brown sugar or other sugar, adjust according to desired sweetness
1/4 cup soy sauce
1 – 1 1/2 tbsp chinese black vinegar adjust depending to desired taste*
2 tsp sriracha, adjust depending to desired spice
1/4 tsp ground black pepper
1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry *feel free to sub with apple cider vinegar
Mix sauce ingredients together EXCEPT the cornstarch slurry. Set sauce 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 ouster 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. Enjoy while hot!
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