Kung Pao Noodles will quickly become one of your favorite dishes. This vegetarian meal will be on your table in 20 minutes! Plus, it’s easy to add your favorite protein like chicken, pork or tofu.
These Kung Pao Noodles are a dish that you’re going to want in your easy-dinner recipe arsenal.
- They’ll be on your table in 20 minutes.
- They’re perfect for Meatless Monday (or add your favorite protein).
- They’re delicious hot or cold, so they make perfect leftovers.
I’m tossing these noodles with a variation of my favorite kung pao sauce from my Slow Cooker Kung Pao Chicken recipe. It’s spicy, sweet, tangy… basically heaven.
Is Kung Pao Spicy?
As written, this recipe isn’t super spicy. The sauce has a bit of chili paste in it which puts it at about a mild-medium heat level. If you’d like to keep this dish on the tamer side, you can leave out the chili paste entirely. But if you’re like me, and you like things spicy, I’ve got some ways to amp up the heat.
First, you can simply add in some additional chili paste or sriracha. Or, you can add in some dried red chili peppers. I tend to have some in my pantry at all times, so I like to add those in there for some extra heat and texture.
How to Make Kung Pao Noodles
- To make these noodles, first start by cooking your noodles to al dente. I like to use spaghetti or linguini. While the noodles are cooking, prepare the kung pao sauce and saute the vegetables. Then simply toss everything together until the noodles are well coated in the sauce and enjoy!
I made these vegetarian Kung Pao Noodles. However, you can easily add in your favorite protein or some roasted vegetables to bulk it up.
Here are some great options:
- Roasted Cauliflower
- Roasted Brussels Sprouts
You can also cut down on carbs by swapping out the pasta for zucchini noodles, butternut squash noodles or sweet potato noodles.
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If you loved this Kung Pao Noodles recipe I would appreciate it so much if you would give it star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Kung Pao Noodles
- 12 ounces spaghetti (fettuccine, or linguine noodles)
- 1 Tablespoon vegetable oil
- 1 small onion (thinly sliced)
- 1 red bell pepper chopped
- 1 zucchini cut into 1-inch pieces
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- 6-10 dried red chili peppers split and seeds removed (optional)
Kung Pao Sauce:
- Chopped peanuts
- Green onions chopped (for garnish)
- Whisk together kung pao sauce ingredients and set aside.
- Cook noodles to just shy of al dente according to package instructions. Drain and toss with a bit of oil. Set aside.
- While the noodles are cooking, heat 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add the onions and saute until softened, 3-4 minutes. Add red pepper, zucchini, garlic, ginger and red chili peppers (if using) and saute for 2 minutes, until just tender.
- Add the noodles to the vegetables and pour sauce over top. Toss over low heat for 1-2 minute until the noodles are coated in sauce.
- Garnish with chopped peanuts and green onions and serve.
Wine Pairings for Kung Pao:
- Gewurztraminer or an off-dry Riesling would make a good match for this dish.