California Pizza Kitchens Kung Pao Spaghetti
Bring bold, restaurant-inspired flavors to your kitchen with California Pizza Kitchen’s Kung Pao Spaghetti! This fusion dish combines the comforting appeal of al dente spaghetti with the zesty, fiery essence of classic Kung Pao sauce. Featuring a tantalizing mix of soy sauce, hoisin, sesame oil, and a touch of sweetness, this dish delivers just the right balance of savory and spicy. Stir-fried vegetables like crisp red bell peppers and tender zucchini add vibrant color and texture, while roasted peanuts and green onions provide irresistible crunch and freshness. Customize with your choice of protein—shrimp, chicken, or tofu—for a hearty, satisfying meal. Ready in just 35 minutes, this crowd-pleasing recipe is perfect for weeknight dinners or impressing guests with easy gourmet flair.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp red chili flakes
- 0.25 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp cornstarch
- 0.25 cup water
- 0.25 cup roasted peanuts
- 2 green onions, chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 8 oz optional protein (shrimp, chicken, or tofu)
Instructions
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, sugar, cornstarch, and water. Set this Kung Pao sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
If using a protein, add it to the skillet and cook until fully cooked (about 5-6 minutes for shrimp or chicken, or until tofu is golden). Remove the protein from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add minced garlic and red chili flakes, stirring constantly for about 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Return the cooked protein to the skillet (if using). Pour the prepared Kung Pao sauce into the skillet and simmer for 2-3 minutes until the sauce thickens.
Toss in the cooked spaghetti and combine well, ensuring the sauce coats the noodles evenly.
Remove the skillet from heat and stir in the roasted peanuts and chopped green onions.
Serve hot and enjoy your homemade Kung Pao Spaghetti!
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 39.2 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 356 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
