Vegetable Kung Pao Zoodles Recipe-Easy Weeknight Meal
You guys I am in LOVE with my new spiralizer, I have literally been trying to find recipes so I can use it EVERYDAY! It takes pretty much any vegetable to cuts or spiralizers it to perfection. Our new household staple is Zoodles….we have tons of zuchinni growing on the tower garden so it’s a perfect low carb pasta alternative and you don’t even have to preboil the zoodles like you do traditional noodles.
There are many spiralizers on the market but after much reviewing and comparing I bought this one on Amazon. This Spiralizer caught my attention because it has three blades and easily fits many sizes of vegetables. They have handheld ones but if your home grown zucchini are anything like mine there is no way it will fit in that! Those, in my opinion, are more useful for store bought vegetables that are the “perfect” shape and size.
One of the BEST recipes I have found so far is for Kung Pao Zoodles. This recipe is adapted from Kung Pao Chicken Zoodle for Two from skinnytaste.com but being that I am a vegetarian I switched it up, loaded it with tons of veggies and Viola! a recipe that even my 3 year old devours by the forkful!
So without further adieu here it is, I hope your family enjoys it as much as mine. It has definitely become a staple in our recipe rotation. Try it out and let me know what you think!
Vegetable Kung Pao Zoodles (you can print the recipe here)
Adapted from Kung Pao Chicken Zoodles for Two from skinny taste.com
- 2 Medium Zucchini (or one large one from your Tower Garden)
- 1 Red Bell Pepper
- 1 Head of Broccoli
- 1 cup baby carrots
- 1 can water chestnuts
- ½ onion cut into small strips
- Snap peas
- 3 celery sticks, thinly sliced
- 2 cloves of garlic minced
- 1 tsp ground ginger
- 3 Tbsp soy sauce of your choice
- 2 Tbsp balsamic vinegar
- 5 Tbsp water
- 1¼ Tbsp Red Chili Paste
- 2 tsp sugar
- 2 tsp cornstarch
- Green onion for garnish
- **sometimes during the week I cheat and buy the Asian Vegetable mix that is already ready or favorite is from Trader Joe’s and just add celery and water chestnuts
- Using the spiralizer with the bigger blade, spiralize the zucchini. Depending on the length and size of the zucchinis they may need to be cut into smaller pieces before putting in the spiralizer. Once the zoodles are made, use kitchen scissors or a knife and cut tem lengthwise into smaller noodle size pieces. Set aside.
- In bowl whisk together the soy sauce, balsamic, water, chili paste, sugar and cornstarch.
- Heat a wok or pan over medium-high heat then add the garlic, ginger and oil of choice. Once heated, add the vegetables and saute.
- Add the sauce and bring to a boil. Once it boils lower the heat and let simmer for 1-2 minutes to allow the cornstarch to thicken.
- Add the zoodles and simmer until tender, about 2-3 minutes.
- Serve with peanuts and green onion.
- This is perfect to serve with rice and a protein of your choice can easily be added.