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!

Prep Time 9 minutes | Cook Time 6 minutes | Total Time 15 minutes



  • 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)


  1. Spiralize zucchini on the medium setting and set aside.
  2. 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.
  3. Meanwhile, combine the cornstarch and 2 tbsp cold water. 
  4. Stir the cornstarch mixture into the skillet. It should thicken the sauce up really quickly. 
  5. 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. 
  6. Sprinkle sesame seeds on top if desired. Serve immediately. 

Recipe Notes

  • 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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