Vegan Kung Pao Pasta

5 from 1 vote

Kung Pao Pasta—the two words I can use to describe this pasta is SAUCY and UMAMI. I had some with mushrooms and it was so good and satisfying. You can also opt to add more veggies and different mushrooms to this pasta.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Asian, Chinese, East Asian, Fusion, Italian, Sichuan

Servings servings

Calories 406 kcal

Ingredients

Sauce

1/2 cup water
1.5-2 tbsp sugar , adjust according to desired sweetness
1 tbsp soy sauce
1 tsp dark mushroom soy sauce optional for colour
1 tbsp doubanjiang or chili bean paste (see notes)
2 tsp Chinese black vinegar or Chinkiang vinegar
1 tbsp Shaoxing wine or other rice wine like sake (optional)
1/2-1 tsp Szechuan peppercorns , I crushed mine with a mortar and pestle

Cornstarch Slurry

1/2 tbsp cornstarch
1 tbsp room temp. water

Pasta

4.5 oz dry pasta of choice I like to use linguine or spaghetti
Salt
Olive oil
Pasta water if needed

For Cooking

1 tbsp neutral oil for cooking
1/2 small onion diced
2 scallions or green onions sliced into 2" (5 cm) pieces, white & green parts separated
1 cup chopped mushrooms I used king oyster mushrooms plus more for topping, totally optional
1/2 small red bell pepepr diced
3 dried chiles I used arbor chiles (optional)

To Finish

Roasted cashews or peanuts
Green parts of the scallion or green onions
Drizzle sesame oil

Instructions

Mix the sauce ingredients together in a bowl. Feel free to adjust to sauce to your desired taste. I personally prefer mine with a nice kick of spice.
In another small bowl, mix the cornstarch and water together until the corn starch is diluted.
Set sauce and slurry aside.
Heat a pot of water for the pasta. Once it boils, add in a generous amount of salt and some oil. Add in the pasta. Cook until chewy or al dente and then drain from the water. Set aside some pasta water.
Heat a pan over medium heat. Add some oil.
Sauté the onions, while parts of the scallion/green onion, bell pepper, and mushrooms until cooked. Add in the dried chiles, if using.
Add in the sauce mix.
Allow to simmer over medium heat. Once the sauce boils, add in the cooked pasta.
Mix the corn starch slurry again to make sure the starch isn't sticking to the bottom of the bowl. Pour in the cornstarch slurry over the pasta. Mix and cook over medium heat until the sauce thickens a bit and coats the pasta.
Mix well and leave to cook for a few minutes until pasta has absorbed some of the sauce. Add in the cashews or peanuts (if using) and the green parts of the scallion/green onion. Season with salt or more sugar, to taste, if needed.
If you intend to reheat some of the pasta, you can add some additional pasta water since the pasta will continue to absorb the sauce as it cools.
Turn off the heat. Top with more of the pan-fried mushrooms, if using. Enjoy immediately while hot.

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Notes

Chinkiang or Chinese Black Vinegar

I really highly recommend to use Chinese black vinegar since it has distinct fruity notes but if you don't have access to it, feel free to sub with apple cider vinegar, rice vinegar or regular white vinegar and just add a pinch of sugar for a little sweetness.

Doubanjiang or Chili Bean Paste

I love adding doubanjiang for its distinct umami flavour and saltiness but if you don't have access to it, you can add an additional 1/2 to 1 tbsp of soy sauce and add some chili sauce or chili oil of your choice. I have a homemade chili oil recipe here.

NUTRITIONAL INFO

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