Flavorful Kung Pao Noodles with your choice of chicken or roasted cauliflower served over noodles.
Kung Pao Sauce:
Notes: If subbing with crispy shrimp or tofu, prepare it in the same way as the chicken, blot, coat with salt, pepper, sugar and cornstarch , and fry in the wok until crispy. Then set aside.
For a lighter version, use roasted cauliflower instead of chicken and add it to the wok with the sauce (at the very end). You, of course, can also add other cooked veggies, tossing with the flavorful sauce. You can sub another sweetener for the sugar, like agave, maple or honey, but flavors won’t be balanced if you leave it out altogether.
Another vegan but ridiculously decadent option is use tempura cauliflower. Steam the cauliflower florets until al dente. Coat in a tempura batter and deep fry until golden and crispy. Toss the cauliflower into the wok at the last very minute into the simmering sauce.- YES- very over the top in terms of calories, but my husband loooooooooves this, so I make this for him, once every couple years. 😉 It makes for a great appetizer too.
*If you use the whole head of cauliflower, you may want to increase the Kung Pao sauce by half so make 1 ½ times the recipe).
*Traditional Kung Pao also includes a handful of red, dried Chinese chilies (Thai red chilies are too spicy) . I usually toss these in at the end with the garlic and ginger, but in this recipe you don’t really need to because of the chili garlic paste. If you do choose to use the dried chilies, add them in right after the ginger and garlic, and decrease the garlic chili sauce in the recipe.
Keywords: kung pao noodles, kung pao chicken, kung pao tofu, kung pao cauliflower