Step 1

Set noodles or rice to boil on the stove according to directions on package. (For 2 servings cook, 4-5 ounces dry noodles.)

Step 2

In a small bowl, stir Kung Pao Sauce ingredients together and have it ready by the stove.

Step 3

In a wok or large skillet, heat the oil over medium-high heat. Add zucchini. Stir often and saute until golden and just tender, about 7-8 minutes, turning heat down if it starts to get too dark.

Step 4

When zucchini is fork tender ( yet still al dente) make a well in the center of the wok or skillet and add the garlic and ginger, a little drizzle of oil, and stir it in the center of the pan for 1-2 minutes. Incorporate it into the zucchini, then pour in the Kung Pot Sauce. Simmer for just another minute.

Step 5

If suing noodles, you could add the noddles to the skillet and toss with the zucchini and flavorful juices.

Step 6

If using rice, divide among bowls and top with the Zucchini and a little of the flavorful pan juices.

Step 7

Serve with toasted sesame seeds, peanuts, chili flakes or sriracha sauce.