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)
- 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
- Bring a large pot of water to a boil and cook the soda noodles, al dente.
- While the noodles are cooking, whisk the ingredients for the sauce together and set aside.
- 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.
- Immediately add in the onions and stir-fry until just wilted; about 1 minute.
- Add the snow/snap peas, garlic, ginger, and white scallions ans stir-fry until the peas are crisp-tender, about 2 minutes.
- Add the prepared Kung Pao sauce and stir-fry to coat, about 1 minute.
- Transfer to bowls, sprinkle with remaining green scallions, and serve!