Thai Pork and Zoodle Salad

Thai Pork and Zoodle Salad

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!