Meatless Monday Recipe: Kung Pao Rice Noodles

As much as I want to rah-rah every Monday, sometimes the jam and my endless to-do list really stump my cooking inspiration.
Thankfully I had leftover prep and decided to whip something up before they are carted away to feed the garbage can.
Ingredients for 2 pax:
Rice Noodles ½ packet
Beancurd (white beancurd or tofu-pok) 1 packet
Vege (Fine beans and cabbage) 1 medium bowl
Scallions
Dried chilies - 5-6 pcs depending on your tolerance
Onion powder 1 tsp
Garlic powder ¾ tsp
Ginger powder 1 tsp (very important, do not skip)
Kashmiri chili powder ¾ tsp
Cayenne pepper 2 pinches (optional)
Light soy sauce 1 tsp
Dark soy sauce 1 tsp
Chili paste 1 tsp
Sesame & Sunflower/Canola Oil 1 tsp each
(Rice wine is optional)
Steps:
Blanch rice noodles and set aside
Add sesame and sunflower oil into pan
When pan becomes hot, add chili paste and fry for 5 minutes. Add a little sugar to the chili paste
Start to body up the paste by adding light and dark soy sauce
Then add onion/garlic/ginger powder into the paste. Stir and taste. If it is spicy enough skip the next step. If it’s not spicy enough add kashmiri chili powder and cayenne pepper
Add little bit of water and throw in the vege
After they soften a little bit, add dried chilies
They will quickly cook at this point, so add the rice noodles now
Turn the heat off and add the scallions now. Continue to stir the ingredients with the scallions
Sticking my head into the fridge often yields yummy results. Please try it :)
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