I recently was invited to participate in another fun #Blogger Recipe contest, this time held by Big Mountain Foods… they sent me a few of their tasty #vegan products to play with and use to create a new #recipe. I absolutely LOVE spicy Asian food and noodle dishes and had a craving for it, so I decided to create these Vegan Kung Pao Noodles for the contest and oh my GOODNESS. They are super delish you guys!
Hey, it’s a New Year, so why not try to lighten up a little with some healthier recipes that are meat-free and dairy-free but still have tons of flavor? There’s so many good things in this dish that you won’t even miss the meat, I promise.
Big Mountain Foods is an all women-owned company based out of Vancouver, BC. They offer a superb lineup of fresh, vegan, #plant-based products that are flavorful, #gluten-free and #non-GMO/#organic. I used their Lion’s Mane Mushroom Crumbles in this recipe which has a blend of organic lion’s mane, portobello and shiitake mushrooms along with a mixture of other healthy ingredients like carrots, pea protein, yellow split peas, hemp seeds, sunflower seeds and coconut oil. They are absolutely delicious and a perfect substitution for ground beef, or ground chicken, with a great umami flavor and nice texture.
This recipe for Vegan Kung Pao Noodles is a fun twist on a traditional Asian favorite, Kung Pao. I made it with buckwheat soba noodles, sautéed Lion’s Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts tossed in a sweet and spicy Kung Pao sauce (soy sauce, sesame oil, apple cider vinegar and coconut palm sugar and Asian chile garlic sauce) topped with sesame seeds, crunchy peanuts and crispy fried garlic. Oh, the flavors!!!
First, heat oil in a wok or large pan and sauté the shallots, ginger, water chestnuts and red bell peppers for a few minutes until soft.
Add the Lion’s Mane Mushroom Crumbles to the pan and cook a few minutes more until heated through.
Stir in the Kung Pao sauce and let it simmer on low heat for a few more minutes to infuse all the delicious flavors together. Add a little corn starch slurry to thicken the sauce even more.
Toss in the cooked soba noodles and stir to coat. Add in the sesame seeds, peanuts and crispy garlic; mix together into a big pot of sweet and spicy, crunchy goodness.
Serve immediately and enjoy with a glass of white wine (like a Sauvignon Blanc).
Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. You can also add an extra teaspoon of chili garlic sauce or drizzle Sriracha sauce on top to kick the heat up a notch…(I absolutely did!!)
If you want to experiment with some other veggies, try adding broccoli, carrots, snow peas, or sliced green onions to the stir fried noodles.
If you add more veggies, you may need to make a little extra sauce depending on how much you add, so the noodles don’t get too dry. Just play with it and get it to the consistency and flavor you like.
This is a fun twist on a traditional Asian favorite, Kung Pao, with buckwheat soba noodles tossed with sautéed Lion's Mane mushroom crumbles, fresh ginger, shallots, red peppers, and water chestnuts in a spicy savory sauce topped with sesame seeds, peanuts and crispy fried garlic.
Ingredients
- 1 package buckwheat soba noodles (12 oz)
- 2 teaspoons sesame oil, divided
- 1 tablespoon peanut or vegetable oil
- 1 package Big Mountain Foods Lion's Mane Mushroom Crumbles
- 2 tablespoons fresh ginger, julienned
- 1 shallot, minced
- 1 (5 oz) can water chestnuts, diced
- 1 small red pepper, sliced thin
- 1/2 cup soy sauce or tamari
- 2 tablespoons sesame oil
- 4 tablespoons apple cider vinegar or rice vinegar
- 2 tablespoons coconut palm sugar
- 2 tablespoons Asian chili garlic sauce
- 1/3 cup cold water
- 1 tablespoon corn starch
- 1/4 cup dry roasted peanuts
- 1 tablespoon sesame seeds
- 2 tablespoons crispy fried garlic
Instructions
- Cook soba noodles in boiling water for approximately 5 minutes, until soft. Drain and toss with 1 teaspoon sesame oil; set aside.
- Heat additional teaspoon of sesame oil and 1 tablespoon of peanut oil in a large skillet or wok over medium heat.
- Add ginger, shallot, water chestnuts and red pepper; sauté for about 2-3 minutes until soft. Stir in the Lion's Mane Mushroom Crumbles and cook for another 2-3 minutes, then lower heat to medium-low.
- In a medium bowl, whisk together the soy sauce (or tamari), sesame oil, apple cider (or rice) vinegar, coconut palm sugar, chili garlic sauce and pour into the skillet with the Mushroom veggie mixture, stir and toss to coat.
- Whisk the corn starch and water together and pour into the wok/skillet and mix together well. Let mixture cook for an additional minute or so until the sauce thickens.
- Toss in the peanuts, sesame seeds and fried garlic, stir together.
- Serve hot immediately, top with additional peanuts and crispy garlic if desired, for garnish.
Notes
Feel free to substitute other pasta for the soba noodles: rice noodles, spaghetti or linguine noodles work great. Add extra tablespoon of chili paste to kick the heat up a notch. You can also add extra vegetables to the stir fried noodles but you may need to make extra sauce so the noodles don't get too dry if adding them.
Any way you make these Kung Pao noodles they are absolutely delish and a #healthy vegan dish to kick off the New Year with!
You can find all of Big Mountain’s products online and also in the fresh section of the grocery store, as well as specialty food stores (Sprouts, Whole Foods, etc.) And check out @bigmountainfoods social media pages and website for more info, a store locator and more great recipes!
Website: https://bigmountainfoods.com/
Facebook: https://www.facebook.com/bigmountainfoods/
Instagram: https://www.instagram.com/bigmountainfoods/
Twitter: https://twitter.com/bigmountainfood
#BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes
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Other recipes you may enjoy:
Sweet + Spicy Shrimp Noodle Salad
