Kung Pao Chicken with Zucchini & Soba Noodles

Not surprisingly, I’m a meal planner. I have stack of recipes a foot tall I want to try, and every day that I log into any social media account I easily add between two and five new recipes that I can’t wait to try. But even worse than my recipe wishlist, which I fully accept will never be gone, is my pantry of unused items. Ingredients that I just had to have and quickly forgot I own. After going on a kitchen cleaning binge about a month ago and throwing out expired ingredients that I completely forgot about, I made a pledge that I was going to start chipping away at those left-out ingredients and start using them. So as I have been meal planning I have been looking for ways to incorporate recipes I want to try with ingredients I need to use.

This effort came together flawlessly when one of my favorite food bloggers, Ali over at Inspiralized, published a recipe for her Kung Pao Chicken and Snap Peas with Spiralized Onions. After reading the recipe I figured that I could use what I have, while keeping the integrity of the recipe. I’m a big fan of switching out ingredients for healthier options (i.e. using organic plain yogurt instead of sour cream), but I can always count on Inspiralized to use healthy ingredients, which I fully appreciate.

For this recipe I made few tweaks to use what I had, still using the majority of what Ali had already created in her original recipe. I had plenty of onion, but it was already cut up from other recipes so I wasn’t able to spiralize it this time. I also had a bag of soba noodles in my cupboard begging to be used, as well as some leftover zucchini noodles from a recipe earlier in the week. I would still use onion, just not spiralized. And I would use a mix of soba and my leftover zucchini noodles to create this recipe.

I ended up loving this recipe! The base was healthy and delicious, and the noodles gave me a little extra substance. Soba noodles are one of my favorites, however they’re not always the friendliest on the waistline so compromising and using a combination of zucchini and soba noodles gave me the flavor and texture I love of soba noodles, and minimized the huge carb intake.




Kung Pao Chicken with Zucchini and Soba Noodles (Recipe adapted from Inspiralized)
Serves 4


  • 2 tsp. coconut oil
  • 1 pound boneless, skinless breasts cut into cubes
  • 1 medium onion, sliced or spiralized
  • 8 oz. snow or snap peas
  • 2 garlic cloves, minced
  • 1 tbsp. minced ginger
  • 3 scallions, diced, white and green parts seperated
  • 1 medium zucchini, spiralized, Blade A, trimmed
  • Soba noodles
  • Salt and pepper, to taste

For the Kung Pao sauce…

  • 3 tbsp. light soy sauce
  • 1 tbsp. rice vinegar
  • 1 tsp. honey
  • 1 tsp. sesame oil
  • Ground pepper, to taste


  1. Bring a large pot of water to a boil and cook the soda noodles, al dente.
  2. While the noodles are cooking, whisk the ingredients for the sauce together and set aside.
  3. Heat a wok or a large skillet over medium-high heat and add in the coconut oil. Add the chicken, season with salt and pepper and cook for 10 minutes until chicken is cooked through and golden brown.
  4. Immediately add in the onions and stir-fry until just wilted; about 1 minute.
  5. Add the snow/snap peas, garlic, ginger, and white scallions ans stir-fry until the peas are crisp-tender, about 2 minutes.
  6. Add the prepared Kung Pao sauce and stir-fry to coat, about 1 minute.
  7. Transfer to bowls, sprinkle with remaining green scallions, and serve!


Kung Pao Chicken



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  1. This looks super easy! And sounds delicious. My daughter loves Chinese and I bet she would love this too! Thanks for sharing, Heather!

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