Kung Pao Style Noodles
At just $1.40/serving, this recipe help keep you on budget with a meal as delicious as it is easy!
Servings: 4
Calories: 423kcal
Cost: $5.60
Ingredients
Sauce Ingredients:
- ¼ cup Bragg Liquid Aminos soy sauce, or tamari
- 1 Tablespoon miso paste
- 2 Tablespoons maple syrup
- 1 teaspoon ginger freshly minced
- 1 Tablespoon minced garlic
- 2 Tablespoons rice vinegar
- 1 ½ teaspoon chili garlic sauce
- ½ teaspoon red pepper flakes
- 1 Tablespoon cornstarch
Other Ingredients:
- 6 oz. firm or extra-firm tofu about 1/2 a package, pan-fried
- 8 oz. spaghetti
- 1 medium red onion cut into long thin strips
- 1 cup red bell pepper cut into 1/4" wide strips, optional
- 12 oz. frozen stir-fry vegetables
- ¼ cup peanuts
Instructions
- Prep all the veggies as this recipe comes together fast.
- Place all the sauce ingredients into a small bowl and whisk well, then set aside.
- Cube the tofu and pan fry it in a non-stick pan until lightly browned on all sides. Set aside on a plate.
- Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
- In a large pot or high-sided frying pan large enough to accommodate all the ingredients, add the bell peppers and red onions, sauté over medium-high heat for approx. 5 to 7 minutes, just to slightly tender stage. Add a splash of water if they start to stick.
- Then move the veggies to the side of the pan and add the sauce and cook until it starts to caramelize and thicken (about 3 to 4 minutes), then fold in the peanuts, tofu, and cooked noodles. Gently fold until the mixture thickens and evenly coats all the noodles and peanuts.
- Serve immediately.
Notes
I calculated the costs for this recipe in the Summer of 2020 using Kroger's online store. Prices at your local store may vary.
We normally buy whole grain pasta but I use white pasta in this recipe because it is cheaper. To reduce costs further, use soy sauce instead of the Bragg Liquid Aminos and 1/4 teaspoon of ground ginger and 1 teaspoon of garlic powder for the fresh.