Dan Dan- Style Zucchini Noodles
with pork / mustard greens
Smarts: The versatile sauce on this dish has a slight nutty flavor that comes from Tahini (a sesame paste usually used in Mediterranean cooking) or from any number of other substitutes listed below - Chinese sesame paste or nut butter. Feel free to skip it if you don't have any of these on hand.
- Garlic - 4 cloves, chopped
- Stock, any low-sodium variety - 1/2 cup (sub water)
- Bragg's / coconut aminos - 1/4 cup
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 Tbsp
- Tahini - 2 tsp (make sure it's paleo-friendly or sub cashew / almond butter)
- Honey - 1 Tbsp
- Chili garlic sauce - 2 tsp, more or less to taste (sub any hot sauce)
- Cashews - 2 oz, chopped
- Mustard greens - 8 oz, chopped into 1” / 2.5cm pieces (sub chard, baby bok choy, or broccoli florets)
- Green onions - 3, chopped, green and white parts combined
- Zucchini - 12 oz, spiralized, sliced into noodles with a peeler or diced
- Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
- Pork, ground - 1 lb
- Garlic / Cashews / Mustard greens - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, stock, aminos, vinegar, toasted sesame oil, tahini and honey. Add chili garlic sauce (the amount listed will make a fairly spicy sauce, so reduce if you prefer less heat or add more if you want it super spicy). (Can be done up to 5 days ahead)
- Green onions - Chop green and white parts of onions and combine. (Can be done up to 2 days ahead)
- Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.)
- Heat a wok or skillet with first part of cooking oil over medium-high heat. Add mustard greens and saute until bright green and tender. (If using broccoli florets or baby bok choy, add a splash of water and cover with a lid or plate. Steam vegetables until tender, ~4 minutes.) Season with a pinch of salt. Set greens aside and return wok to heat.
- To heated wok add second part of cooking oil and then pork. Saute, breaking pork apart, until cooked through, ~5 minutes more. Drain as much fat out of the pan as possible. Return pan to heat.
- Give sauce a stir and pour over pork. Simmer until sauce has thickened slightly, ~3 minutes.
- Divide pork / sauce between serving bowls and return wok to heat.
- Add third part of cooking oil to heated wok and then zucchini. Saute until zucchini is tender, 2 minutes for zucchini noodles and 3 to 4 minutes for chopped zucchini.
- Top pork / sauce with zucchini, greens, green onions and cashews.
- Let everyone use chopsticks to toss everything in their bowl together at the table. Add some extra red pepper flakes or some hot sauce if you’d like more heat. Enjoy!
All-time favorite recipe so far. Made many times. (One time I used a trader joes chili garlic sauce and did NOT like that ingredient. Buy other chili garlic sauce.)0 Helpful
Was great. But could have used some tips on how to get the noodles not to clump. Seemed way more prone than regular noodles, even with a few spoonfulls of sauce. The four "nests" of noodles never really untangled and noodles were hard to mix with other components.0 Helpful
Instant favorite with the husband. I made it with a load of baby bok choy from my garden and he already wants to know when I'll make it again. Lovely level of heat in the sauce and comes together quickly.0 Helpful
Couldn’t find mustard greens or bok choy so subbed Napa cabbage and shredded carrots. Still super yum!0 Helpful
Love these noodle bowls. We used 1 1/2 lb ground pork and peanut butter and 3 packs of ramen noodles. We used the baby bok choy but 2 bunches was not enough for 4 people. I would just add 2 more bunches. Definitely a fav!0 Helpful
Also agreed not as spicy as we were worried it might be but super flavorful and added a little red pepper flake after taste tasting and was perfect! One of our favorite meals yet!0 Helpful