Ready in just 30 minutes, these Kung Pao Noodles with Veggies are a spirit bomb in their own right. so addictive and then delicious, you ’ ll be coming back for seconds ( but most probable, thirds ! ) .
This recipe combines the bold flavors of garlic, ginger, red chilis, and Sichuan peppercorns with a sour-sweet soy sauce, fresh veggies, and crunchy peanuts, to make up the stir-fried noodles of your dreams. Slurpable, noodly good, with a veridical season punch. Kung Pao !
ready to make some Spicy Vegan Kung Pao Noodles with Veggies ?
Reading: Spicy Kung Pao Noodles with Veggies
you’ll love this Kung Pao Noodles & Veggie RECIPE. IT’S:
- The answer to your noodle craving
- Spicy, sweet, sour, salty
- Packed with veggies
- A spin on a classic dish
- Perfect for weeknight dinner
- Comforting
- A 1-wok meal
- Super easy
- Ready in 30 mins
What is Kung Pao?
Kung Pao (AKA Gong Bao or Kung Po) comes from the Sichuan Province of China. If you aren ’ t familiar, szechwan cuisine is known for its bluff, punchy flavors and liberal use of garlic and hot chili – though sweetness and sour flavors much come through excessively ! And of course, the Sichuan peppercorn is omnipresent in Sichuanese food .
Traditionally, Kung Pao chicken is a spicy, stir-fried dish of chicken, peanuts, vegetables, chilis – and of course, Sichuan peppercorns. My guess is, you credibly know it from your favorite chinese restaurant .
Kung Pao is a quintessentially Sichuanese-style serve : a perfective model of how bluff and blue, sour and fresh, all interplay in concert .
These Kung Pao Noodles are no exception. While “ Kung Pao Noodles ” is not a traditional or authentic dish, this stir-fry recipe is reasonably near to what you ’ vitamin d expect from Kung Pao chicken. My fiddling attic spin sticks vitamin a close as possible to the traditional roots of this classical cup of tea .
What is Kung Po sauce made of?
Kung pao sauce is equal parts savory, sweet, and sour .
To make this Kung Pao sauce, you will need:
What is the difference between light and dark soy sauce?
Light soy sauce is not the same as low-sodium soy sauce, so make no error ! Light soy is salty, reddish-brown in color, thin in viscosity, and has a light flavor. It ’ mho essential in many asian cuisines .
Dark soy sauce is not the same as regular/all-purpose soy sauce sauce. contrary to light soy, dark soy sauce is almost black. It is reduced down, so it’s thicker, darker, sweeter, and less salty than light soy sauce. It’s aged longer and has a more full-bodied flavor. Dark soy is a pillar of chinese cook .
Why use both? Combining light soy sauce and dark soy sauce creates a deep color and a balance, full-bodied, rich sauce that will caramelize whatever you ’ rhenium stir-frying .
*My Black Pepper Tofu & Broccoli Stir-Fry besides uses light and night soy together ( a MUST-TRY recipe ) !
What is Chinese (Chinkiang) Black Vinegar?
Chinkiang is another pantry raw material in taiwanese cook. Like balsamic vinegar, Chinkiang has a deep, complex spirit, but it ’ s not quite as sweet. It ’ s the perfect match for soy sauces, cutting through the saltiness with a fiddling hit of sourness. Use it to brighten up stir-fries or dipping sauces .
What is Chinese (Shaoxing) cooking wine?
Shaoxing is cooking wine fermented from rice. It ’ mho very fragrant, slenderly fresh, a little blue, a little nutty, and has a hard alcoholic taste. It ’ sulfur hard to explain, but one thing ’ mho for sure : it is delectable. like to how the french and Italians cook with wine, Shaoxing adds depth to whatever you ’ ra fudge .
don’t have these ingredients?
*If you ’ re missing any of these ingredients, you can purchase them by clicking on the links above or the images below. Do this, so you can achieve authentic Kung Pao season ! Each one is worth having in your pantry.
**You can use the substitutes listed in the recipe card at the bottom of this post ( however the result won ’ thymine be as delicious ! ).
Read more: Pick Up Stix Menu Pdf Recipes
Ingredients for Vegetarian Gong Bao Noodles
In addition to the sauce ingredients listed above, you will besides need the take after ingredients :
- Garlic cloves
- Fresh ginger
- Dried Sichuan chilis
- Zucchini
- Broccoli
- Brown mushrooms
- Green onions
- Sichuan peppercorns
- Roasted peanuts
- Noodles (like spaghetti, chow mein, lo mein, ramen, or soba)
- Flavorless cooking oil (like sunflower or grapeseed oil)
What are Szechuan/Sichuan peppercorns?
The most crucial ingredient in any Kung Pao dish is the Sichuan peppercorns. Without these peppercorns, you won ’ t have Kung Pao Noodles… you ’ ll just have, well… noodles. therefore don ’ thymine skip them !
Sichuan peppercorns have an addictive, tingly, mouth-numbing quality. In a good way ! It ’ s not spicy, hot heat ; it ’ mho tingly heat. They taste peppery, but besides a little floral and lemony .
You can either buy pre-toasted and ground Sichuan peppercorns OR you can buy whole peppercorns to toast and grind yourself with a mortar and pestle or spice bomber. Using wholly peppercorns will make your noodles more flavorful, but you may end up with a farinaceous texture .
You can well find szechwan peppercorns at the grocery store – and specially at chinese or pan-Asian markets. You can besides get them from Amazon .
Shop the ingredients on amazon:
How to Make Kung Pao Noodles with Veggies
Phew ! now that we ’ re schooled up on what Kung Pao is and the ingredients we need to make it, let ’ s talk about HOW to make these noodles !
Ready in 30 minutes or less, these Kung Pao Noodles with Veggies come together swiftly and easily in fair a few steps .
note : As with any stir-fry, the key is in the prep. You should always have everything prepped and ready to throw in the wok!
- First, make the sauce by mixing the sauce ingredients together in a bowl. Set the bowl aside.
- Prep the other ingredients. Chop, slice, and mince the veggies, as directed. Cook the noodles according to package, until they’re just about al dente.
- Next, heat your wok over high heat, add in the oil, then stir-fry the garlic, ginger, and chilis until they’re fragrant.
- Then, throw the veg into the wok. Stir-fry the veggies until they’re cooked through but still have a nice crunch.
- Pour in the sauce and throw in the Sichuan peppercorns and cooked noodles. Toss everything together, bring the sauce to a boil, then turn it down to a simmer. Once the sauce has thickened, remove the wok from the heat.
- Stir in the chopped peanuts and green onions. Serve immediately and enjoy!
Spicy Vegan Kung Pao Noodles
In equitable 30 minutes, you ’ ll have a wok full of hot, Sichuan-inspired good cook to devour .
These Kung Pao Noodles have all the flavors you know and love from your favored chinese takeout – but with a noodly spin. Stir-fried veggies and noodles, paired with garlic, ginger, chili, Sichuan peppercorns, sour-sweet soy sauce, and crunchy peanuts ? I mean, you may adenine well mentally clear a spot for these noodles in your weeknight dinner rotation now…
Stock up your pantry with the staple chinese ingredients we discussed, and you ’ ll unlock a hale modern ( flavor-packed ) earth of cooking. Plus, you ’ ll be able to make these Kung Pao Noodles with Veggies – and countless other taiwanese stir-fries – in a flash. Enjoy !
If you tried this recipe for Spicy Kung Pao Noodles with Veggies or any other recipe on Maddy ’ randomness Avenue, let me know how you liked it ! Please leave a comment and rating below. Plus, be certain to follow along on Instagram and Pinterest for more delicious recipes and adventures around the earth !
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