Kung Pao Shrimp with Noodles

Simple, fast and full of spicy flavor, this shrimp and noodle stir fry dish is sure to become a family favorite.


  • 7 ounces rice noodles
  • 2 tablespoons olive oil, divided
  • 1⁄4 cup green onions, sliced
  • 1 tablespoon fresh ginger, grated
  • 1 pound (26/30 count) shrimp, deveined and peeled
  • 1 red bell pepper, cut into 1” pieces
  • 2 cups broccoli florets
  • 1⁄2 cup chicken broth
  • 2 tablespoons cornstarch
  • 1⁄4 cup soy sauce
  • 1⁄4 cup sweet chili sauce
  • 1 tablespoon sriracha
  • Fresh cilantro, to serve
  • 1⁄4 cup roasted peanuts, chopped, to serve


  • Prepare rice noodles according to package instructions. Drain and set aside.
  • In large skillet over medium heat, warm 1 tablespoon oil. Sauté green onions and ginger 1 to 2 minutes. Add shrimp; continue cooking about 3 minutes, until shrimp turn pink. Transfer to plate.
  • In same skillet, add 1 tablespoon oil. Sauté bell pepper and broccoli until tender, about 5 minutes.
  • In small bowl, whisk together cornstarch and broth. Stir in soy sauce, chili sauce and sriracha. Add to skillet and heat until warmed.
  • Add rice noodles and shrimp. Toss to combine.
  • Serve with fresh cilantro and peanuts. Refrigerate leftovers.