Whisk together kung pao sauce ingredients and set aside.
Cook noodles to just shy of al dente according to package instructions. Drain and toss with a bit of oil. Set aside.
While the noodles are cooking, heat 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add the onions and saute until softened, 3-4 minutes. Add red pepper, zucchini, garlic, ginger and red chili peppers (if using) and saute for 2 minutes, until just tender.
Add the noodles to the vegetables and pour sauce over top. Toss over low heat for 1-2 minute until the noodles are coated in sauce.
Garnish with chopped peanuts and green onions and serve.
Optional add in 1 pound sauteed chicken, pork, beef or tofu.