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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Kung Pao Shrimp Udon
...in your mind.
Kung Pao Shrimp Udon

Kung Pao Shrimp Udon

Is this the long way of making Kung Pao? Hell no, but it's a great cheat using chili paste that'll save you time - with no loss of deliciousness.

Serve 3-4


  • Neutral oil
  • 3/4 pound, peeled & de-veined shrimp (any size but larger is more fun)
  • Kosher salt & coarse ground back pepper
  • 1 red pepper diced
  • 1 small onion, sliced
  • 1/3 cup cashews, peanuts, whatever - but cashews rule
  • 2- 7 ounce packs fresh udon noodles
  • ½ cup soy sauce
  • 1 tablespoon sesame oil
  • 4 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 3-4 tablespoons chili paste, depending on hot yours is and how hot you like it
  • 1 tablespoon corn starch
  • 2 tablespoons water
  • 2 green onions, cut into 1/2 inch lengths, plus a little extra diced for garnish
  • Toasted sesame seeds
  • Udon noodles


  1. Season the shrimp with salt & pepper
  2. Heat a large skillet over medium high, add 1 tablespoon of the oil and when almost smoking put in the shrimp - cook until just done, about a minute a side, remove and set aside
  3. Add a little more oil, then put in the peppers, onions and cashews - cook until the veggies are just softened and beginning to color, about 3-5 minutes
  4. Cook udon according to package directions
  5. To the veggies add the soy, sesame oil, rice vinegar, brown sugar and chili paste mix well to combine
  6. Whisk water and corn starch together, then stir onto the sauce mixture for a couple minutes over medium heat to thicken slightly
  7. Add the noodles, shrimp and green onions to the sauce, mix well to combine
  8. Serve with green onions & sesame seeds