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Kung Pao Noodles

Remember Kung Pao noodles from your childhood? Kung Pao noodles originated in China during the mid to late nineteenth century and later became a staple of ‘western’ Chinese food Want a quick and healthy version? Me too.

Don’t be nervous about the number of ingredients in this recipe! Most of the ingredients are common pantry items and this delicious recipe can be whipped up in under thirty minutes. It’s also gluten-free, dairy-free, and plant-based.

Add your favourite plant-based protein like edamame, green peas, tofu or tempeh or add your favourite meat-based protein to enjoy as a complete nourishing meal.

Kung Pao Noodles

Author: Jen + Deb - A Naturally Nu Foodie Recipe

Prep Time: 15 minutes

Cook Time: 10 to 15 minutes

Total Time: 25 to 30 minutes

Number of Servings: 4


Kung Pao Sauce

3 tbsp (45 mL) fresh ginger, grated

2 green onions, chopped

½ cup (125 mL) low sodium gluten-free tamari

¼ cup (60 mL) Bragg sauce or gluten-free hoisin sauce

1-½ tbsp (22 mL) brown sugar

1 tbsp (15 mL) garlic infused oil

2 pods of star anise

1-½ tsp (7 mL) chili garlic sauce (sambal oelek)

½ tsp (2 mL) black pepper

1 cup (250 mL) low sodium gluten-free vegetable broth

2 tbsp (30 mL) cornstarch

1 tbsp (15 mL) cold water

Kung Pao Noodles and Vegetables

1 lb (454 g) rice vermicelli

2 green onions, chopped

1 large bunch broccoli, chopped

6 head baby bok choy, chopped

1 red pepper, thinly sliced

½ bunch cilantro

¼ cup (60 mL) crushed peanuts

1 to 2 tbsp (15 to 30 mL) peanut oil


  1. Combine ginger, green onions, tamari, Bragg sauce, brown sugar, garlic infused oil, star anise pods, chili garlic sauce, pepper, vegetable broth.

  2. Pour Kung pao sauce into a medium saucepan and bring to a gentle boil.

  3. In a small bowl, mix cornstarch with cold water. Add to Kung pao sauce and allow to slightly thicken or about five to ten minutes.

  4. Prepare rice vermicelli according to package instructions.

  5. Chop green onions, broccoli, baby bok choy, red pepper and cilantro. Set aside.

  6. Crush peanuts with a knife or a mini chopper. Set aside.

  7. Pour peanut oil into a large frying pan. Add green onions and let sit for about one minute.

  8. Add broccoli, baby bok choy and red pepper to the frying pan. Toss ingredients together for about two to three minutes.

  9. Add sauce to vegetables and combine.

  10. Combine rice vermicelli with the vegetables and sauce. Toss gently until combined.

  11. Remove the frying pan from heat and portion onto individual plates. Garnish with cilantro and peanuts before serving hot.

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