Thai Pork and Zoodle Salad


I couldn't click "Pin it" fast enough when I came across this recipe. It was the perfect recipe I make for lunches because it included too many vegetables for Tom to even try it.

A few weeks ago there was a very big sale on ground pork. I think the grocery store might have made a really big mistake because tons of 1-2 pound packages of pork were all listed at $1.13 per pound. I ended up buying about 6 pounds of ground pork and knew I didn't need to wait any longer to make this recipe.

Thai Pork and Zoodle Salad
Source: The Iron You
Servings: 4
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    • 3 large zucchini
    • 4 tbsp. coconut aminos
    • 2 inch piece of fresh ginger, grated
    • 3 tbsp. Sriracha
    • juice of 2 limes 
    • 1 tsp. fish sauce
    • 2 tbsp. olive oil, divided 
    • 1 lb. lean ground pork
    • 3 carrots
    • 2 green onions, thinly sliced
    • 1 jalapeno, thinly sliced (optional)
    • 4 tbsp. sesame seeds, toasted
    • fresh cilantro, chopped
1. Use a spiralizer or vegetable peeler to create zucchini noodles (zoodles). Place in a microwave safe dish and microwave for 2 minutes. Set aside for 5 minutes, then drain excess water.
2. Mix together the coconut aminos, ginger, Sriracha, lime juice, fish sauce and 1 tablespoon of olive oil together in a small bowl.
3. Heat the remaining tablespoon of olive oil in a skillet over medium high heat. Add the pork and cook, crumbling with a spatula until browned. Drain any excess grease.
4. Pour half of the sauce over the pork and cook for 5 minutes more, stirring frequently.
5. Plate the zoodles and carrots and then top with the pork. Garnish with the jalapeno slices, toasted sesame seeds and fresh cilantro. Drizzle additional sauce over the dish as needed.

I wasn't sure how this was going to go with being re-heated in the microwave each day, but it turned out just fine. The zucchini and carrots still had a bit of a bite to them which I preferred. I didn't expect this dish to be very filling but I found most days I couldn't even finish it all. 

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