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Vegan Dan Dan Noodles

Vegan Dan Dan Noodles


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.


  • (Sauce) 1 tbsp minced garlic
  • (Sauce) 1 tbsp red rice vinegar
  • (Sauce) 1/3 cup soy sauce
  • (Sauce) 1 tbsp peanut butter
  • (Sauce) 1 tsp coconut sugar
  • (Sauce) 1 tsp salt
  • (Noodles) 1 unit Dr. McDougall's Spicy Kung Pao
  • (Noodles) 1/3 cup celery, chopped
  • (Noodles) 1/2 cup sliced mushrooms
  • (Noodles) 1 cup baby spinach
  • (Noodles) lime
  • (Noodles) red chili flakes

This Recipe Includes Right Foods Asian Noodles Spicy Kung Pao Soup Cup


  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, sautéed 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!

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