Kung Pao Spaghetti

It’s personal style, but the one thing I want to look forward to after an arduous day on the trail is some good eats.

My Kung Pao Spaghetti recipe is an adaptation from the California Pizza Kitchen classic.  It’ll feed 2 hikers with regular appetites, or one REAL hungry solo hiker.

6 oz. spaghetti (broken into 1-2 inch segments, placed in snack-sized ziploc)

Packet of olive oil (available at Packit Gourment, Amazon, etc.)

2-3 oz. chunk freeze-dried chicken (I prefer Redwick’s, available on eBay, placed in ziploc.  Rehydrate for 10 minutes before starting to prepare dinner)

2 cloves of fresh garlic

1/3 cup dry roasted peanuts (in snack-sized ziploc)

heaping teaspoon Litehouse Green Onion (in pill-sized ziploc)

2 oz. soy sauce (in appropriately sized mini plastic bottle).  Alternatively, you can use 6-8 individual packets of soy sauce.

1/2 packet instant chicken broth (Packit Gourmet, or equivalent)

1 packet Kung Pao seasoning mix (you may only want to use half of this if you’re sensitive to spicy food)

1 oz. sugar (in pill-sized ziploc)

1 TB white wine vinegar (in mini dropper bottle)

1/2 TB sesame oil (in mini dropper bottle)

2 oz. dry sherry (in mini bottle)

*Pack all of the above in a quart or gallon sized Ziploc bag with a dessicant

1.  Boil pasta, set aside.
2. Mince and then saute garlic in olive oil.
3. Stir in soy sauce, broth (with 4 oz. water), sherry, kung pao mix, sugar, wine vinegar and sesame oil.
4. Bring to a boil then simmer until thickened.
5. Stir in with pasta.
6. Toss with chicken chunks, peanuts and green onion.
7. Devour.