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  • Writer's pictureKomal Soni

Kung Pao Noodles


  • 100 grams noodles, boiled

  • 200 grams tofu

  • Oil to pan-fry tofu

  • 1 green capsicum, cut into cubes

  • 1/2 red capsicum, cut into cubes

  • 1/2 yellow capsicum, cut into cubes

  • 8-10 leaves of baby pak choi

  • 1/2 cup roasted peanuts, halved/curshed

  • 2-3 dry red chilies

  • 3 tablespoons sesame oil

  • 1 teaspoon ginger paste

  • 2 tablespoons cornflour

  • Salt to taste

  • 1/2 teaspoon black pepper powder

  • Chopped coriander to garnish


  • 2 tablespoons dark soy sauce

  • 1 tablespoon chili sauce

  • 1 tablespoon ketchup

  • 2 tablespoons maple syrup/honey

  • 1 teaspoon tomato paste

  • 1/4 teaspoon white vinegar (optional)


  • Press tofu with a heavy object for 10 minutes. Then cut into small cubes and transfer to a large bowl. Add little cornstarch, half of pepper powder, and salt, and toss the tofu until it's coated well.

  • Heat oil in a pan on medium heat. Add the tofu to it and cook for 6-7 minutes, flipping in between until tofu is golden brown from all the sides.

  • Then drain on a paper towel. Remove the remaining oil to a small bowl.

  • To the same pan now, heat sesame oil and add the dried red chilies and ginger. Saute for 1 minute.

  • Then add all the veggies and peanuts, and saute for 2 to 3 minutes.

  • Add all the sauces and mix.

  • Add in the pan-fried tofu and mix until all the tofu is well coated with the sauce.

  • In a bowl, mix cornflour and around 1/2 cup of water. And pour into it.

  • The sauces will thicken immediately.

  • Now add the boiled noodles. Mix until well combined.

  • Garnish it with coriander, chopped peanuts, and serve.

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