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Spicy Kung Pao Noodles 

What you need: 

¼ cup Kung Pao sauce
1 ½ teaspoon peanut butter
½ teaspoon soy sauce (I used mushroom soy sauce)
½ teaspoon agave nectar
2 teaspoon canola oil
3-4 cloves garlic, minced
½ of one Serrano chili, minced
½ cup sliced cremini mushrooms
1 teaspoon crushed red pepper flakes
1 1/2 cups cooked linguine or spaghetti noodles
¼ cup shredded carrots
¼ cup chopped cilantro
Optional lime wedges and/or chopped peanuts

What you do: 

1) Mix together Kung Pao sauce, peanut butter, soy sauce, and agave nectar and set aside.
2) Heat oil in a skillet over high heat. Throw in garlic, Serrano chilies, mushroom, and crushed red pepper and sauté for 2 minutes. Add noodles and carrots and sauté another 2 minutes. Add Kung Pao mixture and half the cilantro and sauté for another 1-2 minutes.
3) Plate the noodles and top with the rest of the cilantro. Sprinkle with peanuts and/or fresh lime juice, if desired. Serve hot or cold.
Source of recipe: My spicy, vegan version of California Pizza Kitchen's Kung Pao Spaghetti.

Preparation Time: 
5 minutes, Cooking time: 5 minutes
Cooking Time: 
5 minutes
Recipe Category: 


i definitely recommend making a lot of this so you have extra... the leftovers are fantastic.


very good! i made this using a whole package of noodles, so I just added more of all the ingredients without measuring anything.  I added everything except for the cilantro, and I subbed soba noodles for the linguine and maple syrup for the agave. for the sauce, I used Dynasty brand hot and spicy kung pao sauce.  yum!!


This looks and sounds really good!!! It's in my recipe queue for this month!!


You could also use some extra firm tofu in place of the mushrooms, or in addition to them.

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