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This crazy-good noodle recipe, packed with tons of vegetables, was inspired by a legendary vegetarian restaurant in Victoria, BC
Crisp vegetables, plump noodles, and a delectable sauce make this Kung Pao noodle recipe a keeper
I spent the Christmas holidays in Victoria with my husband, parents, brother and his girlfriend. All of us squeezed into my parents’ beautiful little condo and shared many, many wonderful meals.
On a previous trip to Victoria I had lunch at Rebar, a legendary vegetarian restaurant, with my parents and devoured one of the sample Rebar cookbooks while we waited for our meal.
The cookbook, called the Rebar Modern Food Cookbook, is full of healthy, vibrant recipes, and when I saw my brother leafing through a copy in a bookstore during one of our many strolls through town, I knew it would make the perfect birthday present.
His birthday falls right after the holidays so I gave it to him before our family group disbanded and returned to our respective cities – but not before I copied a few of the recipes, including the delicious-looking Kung Pao noodles.
This is my version of the original recipe. The original is a vegetarian recipe and calls for more vegetables and no meat. I omitted four heads of bok choy (because the bok choy at the grocery store looked really sad and wilted) and a small can of water chestnuts (that I bought but forgot to add). I also omitted the star anise and sambal oelek (red chili).
Ingredients
This recipe serves 4
Instructions