There’s the question I like the most: “What am I going to cook/eat?”
Not surprisingly, I always have the answer to that question. I don’t mean to brag, but I know my way around the kitchen.
Take for instance this Thai Pork and Zoodle salad. The idea for this recipe popped-up in my head the other night. Just like that.
I eat something similar at a Thai place here in town, with rice noodles instead of zoodles.
I love it because it’s a complete and refreshing dish.
I know that refreshing isn’t usually an adjective that we associate with pork or spicy food — but in this salad the bright flavor of zoodles, lime juice, carrots, scallions, and cilantro transform the pork into something so light and delicious.
It’s spicy, salty, sour, and sweet — all at once. It also has a terrific texture, with crisp carrots, scallions and tender noodles.
I like to serve it on a large platter so that everyone can customize their meal. It can also be easily doubled or tripled for a crowd.
One bite is all it takes: it’s love at first salty-sour-sweet-crunchy forkful.
Not surprisingly, I always have the answer to that question. I don’t mean to brag, but I know my way around the kitchen.
Take for instance this Thai Pork and Zoodle salad. The idea for this recipe popped-up in my head the other night. Just like that.
I eat something similar at a Thai place here in town, with rice noodles instead of zoodles.
I love it because it’s a complete and refreshing dish.
I know that refreshing isn’t usually an adjective that we associate with pork or spicy food — but in this salad the bright flavor of zoodles, lime juice, carrots, scallions, and cilantro transform the pork into something so light and delicious.
It’s spicy, salty, sour, and sweet — all at once. It also has a terrific texture, with crisp carrots, scallions and tender noodles.
I like to serve it on a large platter so that everyone can customize their meal. It can also be easily doubled or tripled for a crowd.
One bite is all it takes: it’s love at first salty-sour-sweet-crunchy forkful.
Thai Pork and Zoodle Salad
Ingredients
Serves 4
6 medium zucchini
1 2-inch piece fresh ginger, peeled and grated
4 tablespoons wheat-free soy sauce (or coconut aminos)
3 tablespoons Sriracha (make your own Sriracha with this recipe)
Juice of 2 limes
1 teaspoon fish sauce (I used Red Boat)
2 tablespoons olive oil, divided
1 lb / 453 gr organic ground pork
4 tablespoons toasted sesame seeds
2 carrots, julienned
2 scallions, thinly sliced
1 chili pepper, seeded and chopped
Handful of fresh cilantro, chopped
Directions
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Let noodles rest for about 3 to 5 minutes in the bowl so that they can release all of the moisture. Drain the excess water and set aside.
In a small bowl mix grated ginger, soy sauce (or coconut aminos), Sriracha, fish sauce, lime juice and 1 tablespoon of olive oil. Set aside.
Heat remaining tablespoon of olive oil in a large skillet over medium-high heat, add ground pork and cook until brown, about 15 minutes - breaking it into small pieces with the tines of a fork.
Add ½ of the sauce and cook for further 5 minutes.
Arrange zoodles, pork, carrots, scallions, chili pepper, cilantro on a large serving platter. Sprinkle with toasted sesame seeds and serve with lime wedges and remaining sauce.
Enjoy!
Nutrition facts
One serving yields 495 calories, 35 grams of fat, 9 grams of carbs and 21 grams of protein.
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