This vegan kung pao stir-fry noodle is spicy, savory, with a touch of tang and so slurpilicious that is vegan, easy-to-make, and perfect for any meal of the day – breakfast, lunch, or dinner!
You may be very familiar with the popular Chinese dish – Kung Pao chicken, but have you tried it with noodles? The kung pao sauce is spicy, savory with a touch of sweetness and tang that tastes amazing with toss with noodles.
In Malaysia, kung pao dishes are often spicy and savory with little to no numbing element. This dish though is customizable to get that sensation especially if you have Sichuan peppercorns at home. You can add it right before serving or just keep it without the mala if you like. This combo is a must-try!
How to make Vegan Kung Pao Stir Fry Noodles
Part 1: Prepare the sauce and cook the noodles
Using the same sauce from my Kung Pao Cauliflower and just replaced the water with veggie stock instead. This sauce is the right amount for the 10oz fresh ramen noodles. Once you’ve mixed the sauce, give it a taste before adding cornstarch. The flavor should be salty, a little sweet with a slight tang.
Prepare the noodles based on the package but slightly undercooked it. Because the ramen comes in a bundle, I like to loosen it before adding it to the hot boiling water. Don’t forget to add a drizzle of oil to the water as well.
Since I’m using fresh ramen, it only took me about 2 minutes to cook it. Then, rinse noodles in cold water to stop the cooking. Drain out the water and drizzle oil over to prevent the noodles from sticking together.
Part 2: Stir-fry the noodles
The stir-fry step is a breeze especially you’ve prepped all the ingredients beforehand. If you want to save time, you can use store-bought pan-fried tofu. I simply pan-fried mine with a tiny bit of oil until golden brown.
Set a large wok over high heat, then add about 1 1/2 tablespoons of oil. Sautè the aromatics (ginger, garlic, and onion) for about a minute or two until fragrant. Then, add the dried chili, give it a toss and continue to stir-fry with the peppers.
Keep tossing to prevent burning. Add the tofu and half of the sauce, bring it to a boil. This step is to season the ingredients.
Now, add the noodles along with the remaining sauce and toss to combine. It’s helpful to use tongs or a combination of spatula with a pair of chopsticks in this step to make sure all the noodles are coated evenly with the sauce. Taste and adjust the seasoning as you wish.
Fold in the toasted cashews and chopped scallions before a final toss. For a more numbing sensation, sprinkle some crushed Sichuan peppercorn or Mala Spice mix before serving.
Vegan Kung Pao Stir-Fry Noodles cooking tips
1. Other noodle choices – Spaghetti, gluten-free ramen, yellow noodles (fresh or dried) all go well with the sauce. The pointer is to slightly undercooked the noodles. If you are using spaghetti, cook it until al-dente and no rinsing in cold water is needed. Add the tofu, spaghetti, and all the sauce at once, then braise until it absorbs all the sauce. You may need to increase the veggie stock because spaghetti may need liquid to soften to your desired texture.
2. Protein – is quite flexible such as tofu, mushrooms, seitan, soy curls, or plant-based meat. Please adjust the saltiness accordingly if your protein comes in seasoned.
3. What can substitute Chinkiang vinegar with? I love this Chinese black vinegar because it has a great salty flavor with a hint of sweetness. Other options include rice vinegar or other fruit vinegar. The color will be less dark if these options are used. You may also need to adjust the saltiness with more soy sauce or tamari. Always taste test before adding the cornstarch when mixing the sauce.
4. Shaoxing wine – For you who can’t have this, please omit and replace it with more veggie stock for the recipe.
Other Delicious Vegan Noodles to Try:
This Vegan Kung Pao Stir-Fry Noodles is
- Vegan
- Easily customizable with types of noodles or sauces (gluten-free) of your choice
- Quick and Easy
- Tasty and Delicious
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking!
Vegan Kung Pao Stir-Fry Noodles
Ingredients
- 2 servings fresh ramen 10oz
- 7 oz fresh firm tofu drained, pan-fried
- 3 cloves garlic
- 3 slices ginger
- ¼ cup chopped onion
- 7-8 dried chili cleaned
- ¼ cup chopped bell peppers a mixed of green and red
- ¼ cup toasted cashews
- ¼ cup chopped scallion
- cooking oil
- crushed Sichuan peppercorns or mala spice mix optional
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon black vinegar or rice vinegar
- 1 tablespoon sugar
- ½ tablespoon corn starch
- ½ cup veggie stock
Instructions
- First, mix the sauce ingredients in a bowl until well-combined. To taste test, please do so before adding the cornstarch.
- Prepare a bowl of cold water. Next, bring a pot of water to a boil and drizzle in some oil. Add the fresh ramen (loosen the bundle if needed) to the hot boiling water and cook for 2 minutes. Using a tong, transfer noodles to the cold water bowl to stop the cooking. Drain out the water and toss the noodles with a teaspoon of oil to prevent them from sticking together.
- Set a large wok or skillet over high heat. Add a few swirls of oil to the hot wok and sauté the ginger, garlic, and onion until aromatic. Continue to stir-fry the dried chili followed by peppers.
- Add the tofu and half of the prepped sauce, then bring to a boil. Now, add the noodles and the remaining sauce. Using a tong or a combination of spatula and chopsticks, toss the noodles until well-coated. Ramen absorbs sauce quickly, so lower the heat if needed while tossing to ensure an even coat. Taste test and adjust the saltiness accordingly to your preference.
- Fold in the cashews and chopped scallions for the final toss. For a numbing sensation, sprinkle with crushed Sichuan peppercorns before serving.
Video
Notes
- To create a simple veggie stock, I mixed a teaspoon of Yondu with the ½ cup of water. For a saltier veggie, use 2 teaspoons instead.
- Please check my cooking tips above if you plan to use another type of noodles.
- Simply substitute with more veggie stock if you can’t have Shaoxing wine.
Feel free to pin the below picture on your Pinterest Board for easy reference.
Products I’ve used:
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1. Soy Sauce – You can definitely use your favorite soy sauce here or sub with gluten-free version or tamari.
3. Chinkiang Vinegar – Sub with other fruit or rice vinegar if needed
4. Yondu – an umami leek seasoning
Recipe looks great! When I go to an Asian market I get confused with the noodles that are there. Could you give me an idea of which noodles would be good with this recipe and any good way to know which noodles go with which dish?
we really enjoyed these noodles! Simple to make and comes together so easily, my kid helped me and it was nice to be able to spend time in the kitchen together
The recipe was so easy to follow and the taste was fantastic. A big hit at our lunch table today 🙂
Easy to made. Everyone in the family love it.
What chili do you use?
Hi Esie, I used dried Thai chili
Looks delicious! 🤩