Tangy and delicious! We turned our Spicy Kung Pao noodles into the ultimate summer feast with a twist. We incorporate a savory sauce with some fresh spinach, celery, mushroom and lime.

You're only a few steps away from fresh, delicious Vegan Dan Dan Noodles.

Prepare your cup of Spicy Kung Pao noodles, then separate the noodles and broth. Mix all the sauce ingredients and set aside.

With steamed instead of fried noodles & delicious, spicy kung pao sauce, this noodle soup cup is a wholesome way to satisfy your strongest cravings for takeout. 

Cook the celery and mushrooms until soft. In your serving bowl, combine noodles, veggies, sauce and baby spinach. Top with lime and red chili flakes and enjoy!

If you made this soup and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Check out some of our other awesome recipes:

• Black Bean Burgers
• Easy Vegan Chicken Ramen
• Detox Lentil Vegetable Soup

Vegan Dan Dan Noodles

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Tangy and delicious! We turned our Spicy Kung Pao noodles into the ultimate summer feast with a twist. We incorporate a savory sauce with some fresh spinach, celery, mushroom and lime.

Ingredients

• 1 pack Dr. McDougall's Spicy Kung Pao Noodles

• 1/3 cup celery, chopped

• 1/2 cup mushrooms, sliced

• 1 cup baby spinach

• Lime

• Red chili flakes

Sauce

• 1 tbsp minced garlic

• 1 tbsp red rice vinegar

• 1/3 cup soy sauce

• 1 tbsp peanut butter

• 1 tsp coconut sugar

• 1 tsp salt

Directions

1. Prepare Spicy Kung Pao noodles according to package instructions. Drain broth from noodles and set aside.

2. Add all sauce ingredients in small bowl and mix well until sauce is runny and set aside.

3. In medium saucepan, cook celery and mushrooms until soft and browned. In separate mixing bowl, add noodles, veggies, sauce and baby spinach and mix well.

4. Transfer to bowl and garnish with lime and red chili flakes. Enjoy!