You can enjoy these Kung Pao Noodles without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!
Each bowl is filled with chicken and vegetables and the sauce has the flavor combination of of salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it's pretty hard to pass this up!
If you're spiralizer has more than one spiral blade, use the thicker setting to replicate a thicker noodle feel. I tested out the Spirooli Spiral Slicer from Bed Bath and Beyond for this and it worked fine, but my Paderno Spiral Vegetable Slicer is still my favorite. Since zucchini releases a lot of water as it cooks, I used it to my advantage and purposely left the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) it thins the sauce and works out perfect.
This is such a quick meal – you can easily halve this to make it for one, but if you want to make this for four, I would prep everything and cook it twice rather than doubling it and cooking it all at the same time so the chicken browns, and the noodles fit in the wok.
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