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Spicy Kung Pao Noodles 

What you need: 

¼ cup Kung Pao sauce
1 ½ teaspoon peanut butter
½ teaspoon soy sauce (I used mushroom soy sauce)
½ teaspoon agave nectar
2 teaspoon canola oil
3-4 cloves garlic, minced
½ of one Serrano chili, minced
½ cup sliced cremini mushrooms
1 teaspoon crushed red pepper flakes
1 1/2 cups cooked linguine or spaghetti noodles
¼ cup shredded carrots
¼ cup chopped cilantro
Optional lime wedges and/or chopped peanuts

What you do: 

1) Mix together Kung Pao sauce, peanut butter, soy sauce, and agave nectar and set aside.
2) Heat oil in a skillet over high heat. Throw in garlic, Serrano chilies, mushroom, and crushed red pepper and sauté for 2 minutes. Add noodles and carrots and sauté another 2 minutes. Add Kung Pao mixture and half the cilantro and sauté for another 1-2 minutes.
3) Plate the noodles and top with the rest of the cilantro. Sprinkle with peanuts and/or fresh lime juice, if desired. Serve hot or cold.
Source of recipe: My spicy, vegan version of California Pizza Kitchen's Kung Pao Spaghetti.

Preparation Time: 
5 minutes, Cooking time: 5 minutes
Cooking Time: 
5 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

i definitely recommend making a lot of this so you have extra... the leftovers are fantastic.

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very good! i made this using a whole package of noodles, so I just added more of all the ingredients without measuring anything.  I added everything except for the cilantro, and I subbed soba noodles for the linguine and maple syrup for the agave. for the sauce, I used Dynasty brand hot and spicy kung pao sauce.  yum!!

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This looks and sounds really good!!! It's in my recipe queue for this month!!

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You could also use some extra firm tofu in place of the mushrooms, or in addition to them.

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