Easy Spicy Kung Pao Beef Noodles
Ingredients
Kung Pao Sauce
-
½
cup
tamari sauce (or soy sauce)
-
4
tablespoons
rice wine vinegar
-
2½
tablespoons
honey
-
1
tablespoon
sesame oil
-
1
tablespoon
garlic chili sauce
-
⅓
cup
water
-
1
tablespoon
corn starch
-
1
lb.
gluten free spaghetti noodle
Noodles
-
1
tablespoon
sesame oil
-
1
pint
shitake mushrooms, sliced
-
1
medium
red pepper, julienned
-
2
medium
carrots, grated
-
⅓
cup
green onions, sliced
-
¼
cup
chopped cilantro
-
1
lb.
steak stir fry strips
-
¼
cup
raw cashews, roughly chopped
Instructions
- Prepare the Kung Pao sauce by combining tamari sauce, rice wine vinegar, honey, sesame oil, and garlic chili sauce in a saucepan and bringing it to a boil.
- Mix water and corn starch in a bowl to create a slurry, then add it to the sauce mixture and simmer until thickened.
- Cook the spaghetti noodles in boiling water until al dente, then drain and place in a large bowl.
- In a skillet, heat sesame oil and sauté shitake mushrooms until browned, then add them to the noodles.
- Sear the steak in the same skillet for 1-2 minutes per side, then add it to the bowl with the noodles.
- Add raw carrots, red peppers, green onions, cilantro, and cashews to the noodles.
- Pour the Kung Pao sauce over the noodle mixture and toss everything together before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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