Kung Pao Chicken Noodle Stir-Fry

Bahan-bahan (4 porsi)

• 8 ounces (uncooked) noodles of your choice (I used linguine)
• 2 tablespoons peanut oil or olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 small white onion, thinly sliced
• 8 ounces baby bella or white button mushrooms, thinly sliced
• 1 large zucchini, spiralized (or chopped into bite-sized pieces)
• 3 cloves garlic, peeled and minced
• 1 batch Kung Pao Sauce (see below)
• toppings: chopped peanuts, thinly sliced green onions, toasted sesame seeds
• 1/2 cup low-sodium soy sauce
• 1/4 cup natural peanut butter
• 1/4 cup rice vinegar
• 1 tablespoon chili garlic sauce (or sriracha)
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil