Kung Pao Noodles
Recipe by Chef Heidi Fink
Heidi Fink

Kung Pao Noodles

  • Prep time 30 mins
  • Cook time 15 mins
  • Ready in 45 mins
  • Yield Serves 4 to 6

This flexitarian recipe packs a big flavour punch and is sure to become a favourite with the whole family!


  • Kung Pao Sauce
  • Protein
  • Noodles and Vegetables


  1. Sauce:
    In a small pot, combine all the sauce ingredients (water through cornstarch). Whisking constantly, bring mixture to a boil. Reduce heat and simmer, whisking constantly, for 1 minute, until slightly thickened. Set aside.
  2. Chicken Version:
    Cut chicken breast into bite-sized peices. Saute with salt and sesame oil in pre-heated saucepan until partially-cooked, just a few minutes. Scrape into a bowl and set aside. Wash pan to get it ready for the stir fry.
  3. Tofu Version:
    Preheat oven to 375°F. Chop the tofu into medium-small cubes, place on a parchment-lined baking sheet, and drizzle with the sesame oil and sprinkle with the salt. Lift the edges of the parchment paper and use these to gentle jostle and toss the tofu until evenly coated with oil and salt. Spread tofu out so that it is mostly not touching. Place in the oven and bake for about 20 to 25 minutes, until tofu is sizzling and light gold in spots. Remove from oven and set aside.
  4. Noodles and Veg:
    Meanwhile, bring a large pot of salted water to the boil. Place a colander in a nearby sink.
  5. Have all your ingredients ready and chopped before proceeding with the stir-fry. Have the garlic and ginger minced and ready in a small bowl. The chicken or tofu done, the sauce done, the boiling noodle pot ready, and all the vegetables prepped. You can mix the snow peas, red pepper, and broccoli, but keep the scallions separate.
  6. Place a large skillet (12-inch) over high heat. Add 2 Tb of the vegetable oil to the pan and swirl to coat. Add the red pepper, broccoli and snow peas and stir-fry for a few minutes, until softened slightly and possibly brown in spots. While these vegetables are cooking, throw the noodles into the boiling water and stir to separate them.
  7. Once the vegetables are ready, move them to the sides of the pan to clear a little space in the middle. Add the remaining teaspoon of oil and add the garlic and ginger. Sauté these in the middle until aromatic, and the stir in the rest of the vegetables. Immediately add the sauce mixture, the prepared protein, and the scallions, and stir to combine. Simmer for 5 minutes or so, until the vegetables and protein are fully cooked and the sauce is syrupy.
  8. The noodles should be finished while the stir-fry is in its final stages. The noodles should be soft and pillowy to the teeth when cooked. Drain the noodles in the colander. Do not rinse noodles. Toss drained noodles into the pan with the stir-fry and use tongs or two wooden spoons to combine thoroughly. Sometimes, I let the noodles cook in with the sauce for a minute before service.
  9. Serve, making sure each person gets a nice mix of vegetables, tofu, and noodles, and topping each portion with roasted cashews or peanuts.

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Reviews on "Kung Pao Noodles" (4)

  1. October 12, 2023
    This is a very tasty, easy and forgiving recipe. The first time with this recipe I actually made a couple of mistakes but it still turned out great. We used udon noodles and did the half chicken- half tofu. I was able to add some other veggies I needed to use up. This will become one of our repeat recipes.
  2. January 14, 2024
    what can be used instead of SHERRY? rice wine vinegar or Chinese cooking wine maybe? thanks
  3. January 15, 2024
    this was so tasty. thanks Chef Heidi. I used rice wine vinegar as I do not have sherry. and I did the TOFU version. YUM. what a great way to pre cook the TOFU !!
    • January 15, 2024
      So glad you enjoyed it! That is my favourite way to pre-cook tofu as well :)

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