Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes
Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
View Recipes

Blog Image

One-Pan Kung Pao Zoodles

By Chef Sara

Spiralized zucchini noodles, fondly known as "zoodles", make a veggie-licious base for an easy homemade Kung Pao sauce. Small, hand-held or larger hand-crank spiralizers can be found online or in stores like Bed, Bath, and Beyond, Walmart, or Marshall's and TJMaxx. In addition to zucchini, you can use this gadget for sweet potatoes, beets, butternut squash, and carrots.

This dish is one of the quickest dinners I know and only requires a single pan. With a recipe this simple and tasty, you'll think twice before reaching for the takeout menu. Traditional Kung Pao dishes include peanuts, which I've added to my version for plant-based protein and crunch. If peanuts aren't your thing, substitute cashews or omit the nuts entirely.

Ingredients

Sauce
 2 tablespoons tamari soy sauce
 1 tablespoon cornstarch
 1 tablespoon water
 2 teaspoons chili-garlic paste
 2 teaspoons brown sugar
 2 teaspoons rice vinegar
Zoodles
 2 teaspoons sesame oil
 3 green onions, white and green parts, thinly sliced
 2 medium zucchini, spiralized into thin strands, about 4 cups
 ¼ cup unsalted peanuts

Directions

First, make the sauce. Using a fork, whisk together all the ingredients for the sauce in a small bowl, then set aside.

Heat a large skillet over medium heat, and add the sesame oil. When hot, add the green onion and cook for about 2 minutes until the white parts of the onion are slightly softened. Add the spiralized zucchini and a pinch of salt, then cook, stirring constantly, until wilted, about 3 to 4 minutes. Pour in the sauce and continue to cook for another minute or so, until the sauce thickens and nicely coats the noodles. Stir in the peanuts, reserving approximately 1 tablespoon for garnish.

Transfer to a serving dish, garnish with the reserved peanuts and serve immediately.

One-Pan Kung Pao Zoodles

One-Pan Kung Pao Zoodles

DifficultySuper EasyCook Time10 mins
YIELDS
1 generous main dish serving, or 2 side dish servings

INGREDIENTS

Sauce
 2 tablespoons tamari soy sauce
 1 tablespoon cornstarch
 1 tablespoon water
 2 teaspoons chili-garlic paste
 2 teaspoons brown sugar
 2 teaspoons rice vinegar
Zoodles
 2 teaspoons sesame oil
 3 green onions, white and green parts, thinly sliced
 2 medium zucchini, spiralized into thin strands, about 4 cups
 ¼ cup unsalted peanuts

DIRECTIONS

First, make the sauce. Using a fork, whisk together all the ingredients for the sauce in a small bowl, then set aside.

Heat a large skillet over medium heat, and add the sesame oil. When hot, add the green onion and cook for about 2 minutes until the white parts of the onion are slightly softened. Add the spiralized zucchini and a pinch of salt, then cook, stirring constantly, until wilted, about 3 to 4 minutes. Pour in the sauce and continue to cook for another minute or so, until the sauce thickens and nicely coats the noodles. Stir in the peanuts, reserving approximately 1 tablespoon for garnish.

Transfer to a serving dish, garnish with the reserved peanuts and serve immediately.

TweetSaveSave to BigOven

Leave a comment

Your email address will not be published. Required fields are marked *