This Kung Pao zoodles recipe is quick, easy, spicy, and fast - it takes only 15 minutes to have it on your table!
It's time for another zoodles recipe. I haven't made one in a while, and you guys seem to enjoy them, so here we go!
These one pan Kung Pao zucchini zoodles are the perfect spicy-sweet (but not too sweet) combination.
This is a vegan Kung Pao recipe, but you could definitely add some chicken or shrimp in if you want to add some more protein.
They are a bit hot for me, but my husband enjoyed them. And hey, what could be bad about 15 minutes?
I originally made them with 3/4 cup of peanuts, but my husband said that it seemed a bit much, so I cut it down to 1/2 cup. It's definitely up to you how many peanuts you add.
They make this vegan zoodles recipe more filling, so you may want to add more than the 1/2 cup if you want a more substantial meal.
How to make Kung Pao sauce
Add the soy sauce, sesame oil, rice vinegar, chili paste, sherry, brown sugar, and garlic to a skillet over medium-high heat. Let it cook for a minute or two, and then add the cornstarch slurry to thicken it.
At that point, the zucchini noodles, peanuts, and green onions are added.
I found the sesame oil, rice vinegar, and chili paste in the ethnic/international foods aisle of my local grocery store.
If you're in a pinch and can't find chili paste for some reason, sriracha sauce will work too.
I hope you'll give these low-carb Kung Pao noodles a try!
Let me know in the comments below if you have any questions/comments.
This is the spiralizer I used to make this spicy zoodles recipe.
Kung Pao Zoodles
- 2 medium zucchini spiralized on medium setting
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon (or to taste) chili paste
- 1 tablespoon sherry (optional but tasty)
- 1 tablespoon (packed) brown sugar
- 1 clove garlic minced
- 1 tablespoon cornstarch + 2 tablespoons cold water
- 1/2 cup peanuts
- 2 scallions (green parts only) chopped
- Sesame seeds for garnish (optional)
- Spiralize zucchini on the medium setting and set aside.
- Add the soy sauce, sesame oil, rice vinegar, chili paste, sherry, brown sugar, and garlic to a skillet over medium-high heat. Let it bubble for a minute or two.
- Meanwhile, combine the cornstarch and 2 tbsp cold water.
- Stir the cornstarch mixture into the skillet. It should thicken the sauce up really quickly.
- Add the zucchini noodles, peanuts, and scallions to the pan. Cook for a few minutes, tossing continuously (I use tongs to do this). The zucchini will release some water. Don't overcook the zucchini or it will be very limp and watery.
- Sprinkle sesame seeds on top if desired. Serve immediately.
- If you can't find chili paste, sriracha sauce is a good substitute.
- This is the spiralizer I used to make this recipe.
Looking for more vegan zucchini noodle recipes? You may also like my garlic lime cashew zoodles.