Kung Pao Noodle Bowl Recipe
udon noodles | tofu | cabbage | carrots | cauliflower | edamame | peppers | onion | kung pao sauce | peanuts | cilantro lime
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Ingredients
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Noodles and Tofu
Vegetables
Sauce and Toppings
Method
Preparation
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
- 2
- 3
Cook the Udon Noodles
Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions (usually about 8-10 minutes). Drain and set aside.
Cooking
- 4
Sauté the Tofu
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- 5
- 6
Combine and Add Sauce
Return the sautéed tofu to the skillet with the vegetables. Pour in the Kung Pao sauce and stir well to combine. Allow to cook for another 2-3 minutes until everything is heated through.
- 7
Add Noodles
Add the cooked udon noodles to the skillet and toss everything together, ensuring the noodles are well coated with the sauce. Cook for an additional 2 minutes.
Serving
- 8
Plate and Garnish
Serve the Kung Pao noodle bowl hot. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice on top.
