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Meatless Monday Recipe: Kung Pao Rice Noodles

Kung Pao 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)


  • 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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