Description
Kung Pao Zoodles is a quick and flavorful low-carb dish combining spiralized zucchini noodles with a spicy, tangy Kung Pao sauce, crunchy peanuts, and fresh scallions. This healthy alternative to traditional Kung Pao noodles is perfect for a light lunch or dinner and comes together in just 15 minutes.
Ingredients
Scale
Vegetables
- 2 medium zucchini (spiralized on medium setting)
- 1 clove garlic (minced)
- 2 scallions (green parts only, chopped)
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste (or to taste)
- 1 tablespoon sherry (optional but tasty)
- 1 tablespoon packed brown sugar
Thickener
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Garnish
- ½ cup peanuts
- Sesame seeds (optional, for garnish)
Instructions
- Spiralize the zucchini: Using a spiralizer set to the medium setting, spiralize 2 medium zucchinis and set them aside. This will create the zoodles that serve as the base for the dish.
- Prepare the sauce: In a skillet over medium-high heat, combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, 1 tablespoon chili paste, 1 tablespoon sherry (optional), 1 tablespoon packed brown sugar, and 1 minced garlic clove. Let this mixture bubble for a minute or two to blend the flavors and slightly reduce the sauce.
- Make the thickener: While the sauce is heating, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. This slurry will help thicken the sauce quickly.
- Thicken the sauce: Stir the cornstarch slurry into the skillet with the sauce. The sauce should thicken rapidly, creating a glossy coating perfect for the zucchini noodles.
- Cook the zoodles and add peanuts and scallions: Add the spiralized zucchini noodles, ½ cup peanuts, and chopped green scallion parts to the skillet. Toss continuously with tongs for a few minutes, just until the zucchini releases some water but remains firm and not limp. This ensures the noodles have a pleasant texture without becoming watery.
- Garnish and serve: Sprinkle sesame seeds on top if desired. Serve the Kung Pao Zoodles immediately to enjoy their fresh, vibrant flavors and satisfying crunch.
Notes
- Do not overcook zucchini noodles to avoid them becoming soggy and watery.
- The sherry is optional but adds a nice depth of flavor to the sauce.
- Adjust chili paste amount to your preferred spice level.
- Use tongs to gently toss the zoodles for even coating and to prevent breaking.
- Sesame seeds garnish is optional but adds a nutty finish and visual appeal.
- This dish is best served fresh and not reheated, as zucchini noodles can become watery on reheating.
