Raise your hand if you are all about the noodles! We’ve got an amazing noodley dish that will have you putting both hands up high! Spicy, sweet, tangy and full of deliciousness, these Vegan Kung Pao Noodles are the perfect blend of saucy flavors, wholesome veggies, and rich peanuts. This healthy vegan twist on this classic Chinese dish will have everyone running to the table for seconds. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Ameera here!

I love this dish!  It has got to be up there near the top of my most favorite Whole Food Plant Based dishes.  It is fantastically delish!  I love Asian food, I could eat it every day of the week.  There is an amazing Chinese restaurant that is locally owned that serves up the most amazing Kung Pao.

Before going Whole Food Plant Based, we would get take-out from there about once a month.  Micho loves their food too.  One summer (before he met me), he ate there every single day during the summer months. The owner knows his order by heart.  LOL

Try one, they’re not hot!

As most of you Kung Pao lovers know, this dish is typically made with Thai chili peppers or Chinese dried red chili peppers. They really add some beautiful heat to the dish, but you are not supposed to eat them.

When I was about 10 years old or so, Mom got some Chinese take-out, and my brother, Chris and I were eating the Kung Pao dish when my brother put a chili pepper on my plate and said “Here, try one, they’re not hot, you’ll really like it.”

So, being the trusting soul that I am, I picked it up and took a huge bite and was starting to eat it when my mouth and tongue blew up!  All the while, my brother is laughing at me. Oh my goodness, those beasts are HOT!!!

I literally thought my mouth was on fire.  I must have drunk a gallon of water trying to extinguish the flames. I never let my brother forget about that little episode, although to this day, he says he doesn’t ever remember that this happened. Trust me, I will never forget it! LOL

I must say that this event did launch me into loving foods that carry some heat!  Although my brother, Chris, is the king of enjoying hot foods.  The more heat the better!  We always joke that he has a cast-iron stomach!  He can eat just about anything with mega-heat!  He loves hot peppers.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Whole Food Plant Based Conversion

When Mom and I looked into converting this dish to Whole Food Plant Based, it only took a couple of kitchen tests to turn this dish into pure deliciousness.  If you love Chinese food that’s both spicy, sweet, and packs some heat, then this dish is for you!  We absolutely loved it.  We simply couldn’t stop eating it.

It has all the flavors and textures of:

• Sweet
• Sour
• Tangy
• Spicy
• Nutty
• Chewy
• Crunchy
• YUM!

I’ll let Mom tell you more!

Hi!  Robin here!

I can’t wait for you to try this dish!  It has all the elements that you would expect from an authentic Americanized Chinese version minus the oil and animal products.  It is easy to make and utterly delicious.

We would love for you to give it a try!

If you try this recipe, we would love to know if you love it as much as we do!  Please leave us a review!

Also, check us out on Facebook and Instagram!

Check out these tasty Asian dishes:

• Vegan Veggie Miso Soup 
• Oil Free Garlic Sticky Noodles
• Vegan Korean BBQ Cauliflower 
• Vegan Egg Roll Stir Fry
• Asian Veggie Stir Fry

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot
• Stock pot to boil the rice noodles
• Whisk or fork

WATCH HOW TO MAKE THIS RECIPE BELOW:

Vegan Kung Pao Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Cuisine: Asian, Chinese

Print Recipe

Pin Recipe

---

Description

Raise your hand if you are all about the noodles! We’ve got an amazing noodley dish that will have you putting both hands up high! Spicy, sweet, tangy and full of deliciousness, these Vegan Kung Pao Noodles are the perfect blend of saucy flavors, wholesome veggies, and rich peanuts. This healthy vegan twist on this classic Chinese dish will have everyone running to the table for seconds. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

---

Ingredients

Scale 1x2x3x

Sauce Ingredients:

• ¼ cup reduced sodium tamari *
• 1 Tablespoon miso *
• 2 Tablespoons organic maple syrup
• 2 teaspoons molasses
• 1 teaspoon ginger, freshly minced (+/- to taste)
• 1 Tablespoon minced garlic (about 4 to 5 cloves)
• 2 Tablespoons rice vinegar or rice wine vinegar
• ½ to 1 ½ teaspoon chili garlic sauce (+/- to taste) *
• 1 Tablespoon organic cornstarch (thickener of choice)
• 2 Tablespoons toasted sesame seeds * (optional)

Other Ingredients:

• 1 red bell pepper, cut into long thin strips
• 1 green bell pepper, cut into long thin strips
• 1 medium red onion, cut into long thin strips
• 2/3 to 1 cup peanuts (optional)
• 8 oz. Pad Thai brown rice noodles (or similar style noodle/pasta like linguini, etc.)
• 1 – 15 oz. can chickpeas (rinsed and drained)

Optional toppings:

• Chopped green onions (scallions)
• Chopped peanuts
• Toasted sesame seeds
• Crushed red pepper flake

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep all the veggies as this recipe comes together fast.
2. Place all the sauce ingredients into a small bowl and whisk well, then set aside.
3. Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
4. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the bell peppers and red onions, sauté over medium-high heat for approx. 5 to 7 minutes, just to slightly tender stage. Add a splash of water if they start to stick.
5. Then move the veggies to the side of the dish and add the mixture above in Step 2 until the sauce starts to caramelize and thicken (about 3 to 4 minutes – this will help remove the “cornstarch/thickener” flavor from the sauce), then fold in the peanuts, chickpeas, and cooked rice noodles. Gently fold until the mixture thickens and evenly coats all the noodles and peanuts.
6. Serve immediately and top with your favorite toppers like some additional chopped peanuts, crushed red pepper flake, toasted sesame seeds, and/or chopped green onions.

---

Notes

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.

*Chili Garlic Sauce:  We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar.  However, this brand is generally accepted by the WFPB community.  Note:  If you do not like any heat, you can leave the Chili Garlic Sauce out of the recipe.  The flavor will be still be great, but the Chili Garlic Sauce really punches the flavor up to replicate the heat of a traditional Kung Pao dish.

*Toasted Sesame Seeds:  If you cannot find toasted sesame seeds, you can easily make your own. Preheat a nonstick skillet over medium heat on the stove.  When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet.  Be careful, they burn easily.  Note: You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.

*Servings: Makes 4 servings.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.