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–+ servings
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. 
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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 Time9 minutes
Cook Time6 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: Kung Pao sauce, zoodles, zucchini noodles
Servings: 2
Author: Natasha Bull

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.