One-Pan Kung Pao Zucchini Noodles | Catskill Animal Sanctuary

A flavorful, simple Kung Pao sauce is the perfect dressing for seasonal zucchini noodles. Gluten-free, quick, and vegan. Just doesn't get any better!

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

Zucchini Noodles

2 teaspoons sesame oil

3 green onions, white and green parts, thinly sliced

2-inch piece of fresh ginger, grated

2 large cloves garlic, minced

2 medium zucchini, spiralized into thin strands, about 4 cups

¼ cup unsalted peanuts

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, ginger, and garlic 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.

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One-Pan Kung Pao Zoodles