Kung Pao Chicken is one of my favorite Chinese entrees.  I love the peanuts, garlic and spicy sauce!  Of course, an Italian restaurant guy just has to love pasta, and I do.  Given that, it is not surprising that a mix up of Kung Pao flavors and Thailand Noodles would seem like a natural to me … and, as it turns out, it is a delicious, too.  Plus, since I am thinking “Natural” here, I’ll introduce you to my Far East Fusion using only vegetarian ingredients.  Health food from the Old Guy!

Vegetable and Noodles Kung Pao Style

 

Author: OldGuy

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Ingredients

• ¼ Pound Fresh Green Beans, French Cut (Trim Off Stem, Cut in Thirds, Cut Pieces in Half Length-wise)
• 1 Small Zuchinni Squash, Sliced into Thin Rounds
• 1 Whole Medium Carrot or 5 Baby Carrots, Sliced into Thin Rounds
• 1 Staulk Celery, Cut Dianagnally into Thin Slices
• 2 Cloves Garlic, Crushed, Peeled and Minced
• 1 Ear Fresh Corn, Cut Kernels from the Cob
• ½ Medium Yellow or Sweet Onion, Sliced and Each Slice Quartered
• ½ Fresh Green Bell Pepper, Coarsly Chopped
• 1 Stem of Fresh Brocolli, Stem Cross-Cut into Thin Slices, Flowerettes Broken or Cut Apart
• ½ Cup Roasted Peanuts
• 5 Twists of the Black Pepper Grinder
• ¼ Teaspoon Crushed Red Pepper Flakes, More if Your Like
• ⅓ Cup Canola Oil
• 3 Tablespoons Creamy Peanut Butter
• 3 Tablespoons Dry White Wine
• ⅓ Cup Soy Sauce
• ¼ Cup Water
• ½ Tablespoon Corn Starch
• 8 Ounces Linguine, Spaghetti, Rice Noodles -- Your Choice

Instructions

1. Lots of vegetables! There's no prohibition on which ones you use. Oh, I wouldn't add pinto or navy beans, but water chestnuts or asparagus would be great. The idea is to have enough prepared vegetables to feed four hungry folks! Also, more is better as you will see when you add the noodles to the pan.
2. Fill a pot with water, add 2 Tablespoons salt and bring to a boil. Cook noodles according to package directions, drain and rinse with cool water to stop cooking, and put back into the pot. Add 2 Tablespoons of oil and toss to prevent sticking together; set aside.
3. Place all of the prepared vegetables and seasonings in a large saute pan or wok; pour oil over all. Turn the burner on to medium-high.
4. In a 1 Cup measuring cup, mix the peanut butter, wine, soy sauce, water and corn starch together with a fork until the corn starch is fully dissolved.
5. Saute/stir fry the vegetables until done, making sure to leave them "tender crisp". Pour the peanut butter mixture into the pan and stir well in incorporate. Turn the heat down to medium and when the sauce begins to thicken, add the cooked noodles.
6. Add 2 additional tablespoons of Soy Sauce to the pan and toss to mix. Taste and correct for red pepper flakes (add to increase heat) and salt. Serve and enjoy!

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