Bowls of yum, packed with flavour & texture and swimming in a light chicken broth. These Asian Pork & Zoodle Bowls is a fun way of dressing up zucchini noodles and minced pork…
I just love all the tastes and textures – and of course, I do love a one-bowl dish.
So this is a win in my books!
I’ve never tried these ‘skinny’ or ‘superlite’ Sharitaki noodles before and thought I’d try them out in this dish.
Man, oh man, it just worked really well together!
I was afraid they’d have a ‘snotty’ texture – sorry – and also no taste…
Well, they don’t have any flavour, but the texture is quite nice. If you use it in a dish with loads of flavour, it’s really delicious.
It reminded me of Japanese-style miso soups, very flavourful but still light and refreshing.
Asian Pork & Zoodle Bowls
- 1 tbsp. coconut oil neutral
- 500 grams minced pork
- 1 thumb-sized piece fresh ginger grated
- 1 stalk fresh lemongrass grated
- 1 whole red chilli finely chopped
- 2 cloves garlic finely chopped
- 1 tsp salt
- 4 medium zucchini julienned / zoodled
- 250 grams Shirataki noodles drained
- 2 tbsp. salted butter
- 1 tsp smoked chilli flakes to serve
- 4 eggs soft-boiled
- 2 tbsp. liquid aminos
- 1 tbsp. red wine vinegar
- 1/2 head of broccoli thinly sliced
- 1 liter chicken broth
- spring onion to serve
- black Hawaiian salt to serve
Start by soft-boiling the eggs for about 5-6 minutes. Set aside & peel once cool enough to handle.
Heat the coconut oil in a heavy pan and fry the ginger, garlic, lemongrass and fresh chilli until fragrant.
Don't let it burn.
Add the pork mince, season with salt and cook until golden brown. It should start to stick to the pan and become crispy.
Add the liquid aminos and remove the cooked mince from the pan and set aside.
Deglaze the pan with the red wine vinegar and scrape out all the liquid and bits and add it to the mince.
Using the same pan, heat 1 tbsp. of butter and flash-fry the zucchini noodles and broccoli until just cooked. It should still have a nice crunch.
Remove from the pan and set aside.
Again using the same pan, heat another tablespoon of butter and fry the drained Shirataki noodles until golden.
This also gives them a bit of flavour of their own.
Dish the veggies, some mince and a spoonful of Shirataki noodles into individual bowls.
Pour a cup of chicken broth into each bowl and top with two egg halves.
Season with chilli flakes, Hawaiian salt and spring onions.
I was quite surprised that the kids would try the Asian Pork & Zoodle Bowls, but they did and they LOVED it!
My youngest loves soup, so of course he was in his element… And Seb, well, he has a really healthy appetite and will usually eat most things.
But you never know with kids… I mean, Faf even had an egg as well! And he never eats whole eggs, or any eggs for that matter… I think I might have slightly overdone it with the eggs a while back…
Anyways, there you go – try it – we all loved it! It’s something a bit different and just really tasty.
A great way to get your greens in on a low carb lifestyle!
You might also like these Thai Pork & Veggie Bowls…