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15 Minute Kung Pao Zoodles

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This Kung Pao zoodles recipe is quick, easy, spicy, and fast - it takes only 15 minutes to have it on your table!

kung pao zucchini noodles with peanuts in a teal bowl with chopsticks

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.

close-up of kung pao zoodles stir fry

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I originally made them with 3/4 cup of peanuts, but my husband said that it seemed a bit much, so I cut it down to 1/2 cup.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.

glass mixing bowl with uncooked zucchini noodles

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.

spicy kung pao zoodles on chopsticks

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.

These low-carb Kung Pao zoodles are a healthy stir fry recipe that's ready in 15 minutes. You will love how the spicy sauce coats the zucchini noodles and peanuts in amazing flavor. 

Kung Pao Zoodles

This Kung Pao zoodles recipe is quick, easy, spicy, and fast - it takes only 15 minutes to have it on your table!
4.50 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
 

  • 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)

Instructions
 

  • 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. 

Notes

  • If you can't find chili paste, sriracha sauce is a good substitute.
  • This is the spiralizer I used to make this recipe.
Keyword Kung Pao sauce, zoodles, zucchini noodles
Author Natasha Bull

Looking for more vegan zucchini noodle recipes? You may also like my garlic lime cashew zoodles.

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  1. Lisa says

    3 stars
    I was disappointed in this. Honestly, it didn't taste much like any Kung Pao I've ever had in a restaurant and was quite bland (I do like things hot, but then Kung Pao is always hot).

    Nevertheless, I was very excited to discover your blog and have already seen many many many recipes that I want to try!

    Stay safe, everyone.

    Reply

  4. Yvonne Frame says

    Excellent! Next time I need to double the recipe...my husband kept eyeing my bowl to see what I had left (nothing!). We did add mango coconut shrimp, which really balanced out the heat. This is a definite make-again dish.

    Reply