Vegan Kung Pao Stir-Fry Noodles
Try this easy and delicious vegan Kung Pao Stir-Fry Noodles today! Use your favorite noodles and slightly undercooked them then toss with the savory sauce for a scrumptious noodle meal in no time. The recipe is easily customizable, quick, and slurpilicious!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Asian, Cantonese, Chinese
Keyword: 30-minute, Chinesefood, noodles
Servings: 2
Author: woonheng
- 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
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.
- 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.