Kung Pao Spaghetti Recipe

Bring a stockpot of water to a boil and cook spaghetti according to package directions. Drain and set aside.

Meanwhile, make Kung Pao sauce: In a medium bowl, whisk together chicken stock, cornstarch, soy sauce, rice wine, chili garlic sauce, sugar, red wine vinegar, and sesame oil.  Pour into a saucepan and bring to a boil. Lower heat and simmer until the sauce thickens. Set aside.

In a large wok over high heat, heat oil and stir fry chicken and then prawns. Add peanuts and garlic, and cook until aromatic.

 Add Kung Pao Sauce and cooked spaghetti. Toss to coat.  Remove from heat and transfer to plate. Top with spring onions. Serve immediately.