Brothy Dandan-ish Zucchini Noodles – Paleo, Whole30
These Brothy Dandan-ish Zucchini Noodles are an easy, delicious and healthy riff on the classic Sichuan dish. Perfectly textured zucchini noodles get tossed in a spicy, nutty broth with lots of crispy bits of ground meat and aromatics. It’s a low-carb recipe that’s high in protein, super satisfying to eat and happens to be Paleo and Whole30 compliant.
Ingredients
- 666 Zucchini, spiralized
- 1 tsp1 tsp1 tsp Kosher Salt, plus more as needed
- 1 cup1 cup1 cup Chicken Bone Broth, plus extra as needed (I use Kettle & Fire)
- 1/4 cup1/4 cup1/4 cup Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Rice Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 1 Tbsp1 Tbsp1 Tbsp Toasted Sesame Oil
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1 lb1 lb1 lb Ground Pork, (substitute beef, chicken, turkey, veal, or lamb)
- 1/4 cup1/4 cup1/4 cup Raw Cashews, unsalted, roughly chopped
- 444 Green Onion (Scallion), thinly sliced, white and green parts separated
- 2 cloves2 cloves2 cloves Garlic, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, finely chopped or grated
- 111 Red Chili (Fresh Asian-style), thinly sliced (substitute fresh chili of choice)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add the spiralized zucchini to a colander set over a bowl. Season the zucchini with 1 teaspoon of salt and massage thoroughly to coat. Set aside and let the zucchini drain of excess liquid for at least 30 minutes.
- In a mason jar, combine the bone broth, coconut aminos, rice vinegar, sesame seed paste and sesame oil. Seal with a lid and shake vigorously until well combined and emulsified. Taste for seasoning and adjust with salt as desired.
- Preheat a large wok or sauté pan over medium-high heat. Add the avocado oil and heat until shimmering. Raise the heat to high, add the ground pork and cook, undisturbed, until a golden-brown crust as formed, around 5 minutes. Using a wooden spoon or spatula, break the pork apart into very small bits and cook, stirring regularly, until the meat is golden brown all over and slightly crispy, around 7 more minutes.
- Add the cashews, white parts of the green onion, garlic, ginger, and chili pepper and cook, stirring, until fragrant, around 2 minutes. Add the prepared sauce and cook, stirring, until the liquid has thickened and reduced in volume by ¼, around 2 minutes. If the sauce has reduced too much or you would like it to be more brothy, add more chicken bone broth as desired. Taste for seasoning and adjust with salt as desired.
- To serve, arrange the drained zucchini noodles into individual serving bowls. Pour the meat and sauce over top and garnish with the green parts of the green onions. Toss well to coat and serve immediately while hot.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Meat Paleo Shellfish Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 1164 |
Fat: | 92 g |
Carbohydrates: | 36 g |
Protein: | 49 g |
Cholesterol: | 160 g |
Sodium: | 1892 mg |
Fiber: | 6 g |
Sugars: | 19 g |
Calculated per serving. |
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