Kung Pao noodles from Rebar: Modern Food Cookbook (page 167) by Audrey Alsterberg and Wanda Urbanowicz

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Notes about this recipe

  • Eat Your Books

    See recipe for vegan variation. Can substitute water for vegetable stock.

  • Stephenn31 on March 10, 2025

    I wouldn't call the flavours "kung pao", but it was a nice sauce that was great for clearing out veggies in the fridge. I would make again.

  • arlabevan on May 28, 2024

    This makes a lot! Made about 1/2 recipe for 3 people as a side with grilled chicken. Very easy and tasty. Great for last minute weeknight dinner since the sauce can be made days ahead. Used fresh asparagus from the garden instead of bok choy. Used a bit more than 1/4 cup sauce. Had no peanuts so roasted some cashews in the air fryer for 3 minutes and it was perfect!

  • averythingcooks on May 29, 2021

    This is a really good noodle dish (scaled back to 1/3 for a side dish for 2 people). The kung pao sauce is delicious and there are lots of options for veggie subs & additions. This time I used 3 minute chow mein noodles (packaged as nests) and raided my fridge & freezer for the veg. Common subs for us include celery (always have it) for water chestnuts ( seldom if ever, have them) and Thai basil in place of cilantro. I would absolutely make this again.

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