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I originally made them with 3/4 cup of peanuts, but my husband said that it seemed a bit much, so I cut it down to 1/2 cup.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

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!
Prep: 9 minutes
Cook: 6 minutes
Total: 15 minutes
Servings: 2


  • 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.

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

Hi! I’m Natasha.

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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.

    1. Natasha says:

      Sorry you didn’t like them, Lisa! Hope you have more luck with other recipes on here. 🙂

  2. Sue says:

    This is excellent but HOT🔥. I will cut back on the chili paste next time.

    1. Natasha says:

      So glad you liked it! Yup, they’ve definitely got some kick.

  3. becky says:

    5 stars
    Great Dish!

    1. Natasha says:

      So glad you liked it, Becky! 😀

  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.

    1. Natasha says:

      Awesome! I’m so glad you guys liked it. 🙂 Haha my husband eyes up my bowl too…

  5. Alice @ Hip Foodie Mom says:

    I love that you made kung pao zucchini noodles!!! I must make this ASAP!

    1. Natasha says:

      Thanks, Alice! Let me know if you do. 🙂

  6. Mary Ann | The Beach House Kitchen says:

    5 stars
    I’ll be trying this Natasha! Prettiest bowl of zoodles!!

    1. Natasha says:

      Hope you love them!!

  7. Jennifer Farley says:

    I love what you do with zoodles! This looks so good!

    1. Natasha says:

      Aww thank you!

  8. Sarah Fennel says:

    LOVE these zoodles! YUMMM.

    1. Natasha says:

      Thanks, Sarah!!

  9. Matt Robinson says:

    Adding this to our weeknight dinner menu next week!

    1. Natasha says:

      Hope the boys like it! 🙂

  10. Natasha's Sister says:

    5 stars
    Surely you have 15 minutes for your favourite sister. Make this for me now.

    1. Natasha says: