Easy Vegan Kung Pao Pasta Stir Fry
Ingredients
- 250g (8oz) dry pasta of choice
- 2 tbsp sesame oil or other oil
- 1 small red onion, diced
- 1 small red bell pepper, diced
- 1 cup chopped mushrooms (such as king oyster)
- Chopped spring onions, for topping
Sauce
- 1 1/4 cups water
- 5 tbsp brown sugar or other sugar
- 1/4 cup soy sauce
- 1 to 1 1/2 tbsp chinese black vinegar
- 2 tsp sriracha
- 1/4 tsp ground black pepper
Cornstarch slurry
- 1 tbsp cornstarch
- 2 tbsp room temperature water
Preparation
Mix sauce ingredients together except the cornstarch slurry and set aside
Heat a pot of water, add pasta, and cook until chewy then drain
Heat a pan and pan fry thinly sliced king oyster mushrooms if using, season with salt, and set aside when cooked
Add sesame oil to the pan and sauté onions, bell pepper, and mushrooms until cooked
Add the sauce mixture to the pan
Once the sauce boils, add the cornstarch slurry
Mix and cook over medium heat until the sauce thickens slightly
Add the cooked pasta and mix well
Cook for a few minutes until the pasta has absorbed the sauce
Garnish with spring onions if desired
Top with the pan-fried mushrooms if using
Enjoy while hot
Tips
Adjust sugar, vinegar, and sriracha to taste
Substitute apple cider vinegar for chinese black vinegar if desired
