Ready in just 30 mins, these Kung Pao Noodles with Veggies are so addictive, you’ll be coming back for seconds (and maybe even thirds)! This recipe combines the bold flavors of garlic, ginger, red chilis, and Sichuan peppercorns with a sour-sweet soy sauce, fresh veggies, and crunchy peanuts, to make up the stir-fried noodles of your dreams.
*DARK SOY: Dark soy sauce is not the same as regular soy sauce. Contrary to light soy, dark soy sauce is almost black. It is reduced down, so it’s thicker, darker, sweeter, and less salty than light soy. It has a more full-bodied flavor.
*CHINKIANG: You can get Chinese (Chinkiang) black vinegar on Amazon. Click here! Using Chinkiang will yield the best, most delicious results. However, if you absolutely need to substitute it, you can use rice vinegar – or even balsamic vinegar (just be mindful of your sauce becoming too sweet).
*SHAOXING: You can get Chinese (Shaoxing) cooking wine on Amazon. Click here! I highly recommend using Shaoxing – this is the authentic way. However, if you need a substitute, you can use mirin (sweet Japanese rice wine). If you use mirin, use less sugar in the sauce, because mirin is quite sweet.
*DRIED SICHUAN CHILIS: Can’t handle the heat? Don’t omit the dried red chilis. Add them into the stir-fry as directed, but eat around them or remove them. You need their flavor, but you don’t need to set your mouth ablaze!
*SICHUAN PEPPERCORNS: The most important ingredient in any Kung Pao dish is the Sichuan peppercorns. Without these peppercorns, you won’t have Kung Pao Noodles… you’ll just have, well… noodles. So don’t skip them!
*NOODLES: Avoid using rice noodles in this recipe. Use a wheat-based noodle, like chow mein, ramen, or spaghetti. If you are gluten-free, you can use buckwheat noodles, like soba noodles.
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