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5 from 3 votes

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
Cook Time20 minutes
Total Time30 minutes
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


  • 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.