Kung Pao Noodles with Tofu
and carrots, snow peas, and baby corn
Who needs Chinese takeout when you can make your own spicy kung pao noodles at home. Feel free to spice these up however you want! And please do watch our latest tofu video, so you no longer have to deal with bland, mushy tofu. Also, these noodles are freezer friendly and make great leftovers for lunch!
Smarts: Stir-fries are completely versatile so sub in any of your favorite veggies.
Ingredients
- <a href="https://vimeo.com/105446857" target="blank">Super-firm vacuum-packed tofu</a> - 1 lb, 1/2" cubes
- Lo-mein noodles - 1/2 lb ((If you can't find these, then use a spaghetti or linguine))
- Onions - 1, sliced
- Carrots, medium - 2, thinly sliced ((~1/2 lb))
- Snow peas - 1/2 lb, ends trimmed
- Baby corn - 1 can, drained and rinsed ((Look for these in the ethnic aisle))
- Garlic - 3 cloves, crushed
- Vegetable broth - 3/4 cup
- Soy sauce, low-sodium - 3 Tbsp
- Toasted sesame oil - 2 tsp
- Rice vinegar - 1 Tbsp
- Hot sauce - 1 Tbsp ((Use your preferred sauce. We love Sriracha of course))
- Corn starch - 2 Tbsp + 2 Tbsp
- Brown sugar - 2 tsp
- Cooking oil - 1 Tbsp + 1 Tbsp
- Water - 1/3 cup
Nutrition Facts
Prep
- Tofu - Chop into small bite-sized pieces. (Can be done up to 1 day ahead)
- Noodles - Cook according to package instructions. Drain. (Can be done up to 3 days ahead)
- Onions / Carrots / Snow peas / Baby corn - Prep as directed. (Can be done up to 3 days ahead)
- Sauce - Crush garlic cloves. Mix garlic with vegetable broth, soy sauce, toasted sesame oil, rice vinegar, hot sauce, first part of corn starch, and brown sugar in a liquid measuring cup.
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Make
- Toss tofu with second part of corn starch.
- Heat wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until tofu has a golden sear on the outside, 4 to 7 minutes. Sprinkle lightly with salt and pepper before removing from wok and setting aside.
- Return wok back to medium-high heat. Add second part of cooking oil and then onions to heated oil. Saute until softened, ~3 minutes.
- Next add carrots with water (or stock if you have extra) and saute until tender, 6 to 8 minutes.
- Toss snow peas, baby corn, and tofu into the wok. Push everything to the sides, forming a hole in the middle. Give the sauce a stir to get any of the corn starch that has sunk to the bottom. Pour sauce into the hole and then wait for it to darken and bubble.
- Add in noodles and then toss until all the ingredients are coated. Remove from heat and play chef - season to taste with more soy sauce, hot sauce, salt, pepper, or whatever you have in your pantry.
- Enjoy and slurp away!
Nutrition Facts
Reviews
Ratings
44 reviews
Really good! I made it for some people who aren't big on spicy, so I only used a half tsp of hot sauce. I'd definitely use the full tbsp if I was making it just for myself.
0 HelpfulUsed frozen corn instead of baby because we hate baby corn. Flavor was great but it was all a little dry -- would make extra sauce next time to serve.
0 HelpfulThis was quick and you can't have too many noodle dishes for kids. I subbed ramen noodles but overcooked because the kids were "helping". The sauce really doesn't need that much cornstarch. I recommend using your judgement on the selection and quantity of beg that you add. Baby corn was amusing but probably won't get eaten again. (I love picturing Will Ferrell in Elf though.)
0 HelpfulToo many snow peas compared to the other ingredients, and difficult to eat if not chopped at least in half. But overall tasty -- my husband liked it a lot.
0 HelpfulThis is absolutely delicious - filling, super easy to make and with a lot of flavor. My husband loved it and the sauce!
0 Helpful