Oodles of Zoodles! While I don’t use my spiralizer every day, when I do use it I’m always glad that I did. It’s the perfect tool for turning zucchini into something that passes shockingly well for noodles. It’s a great way to bump up the volume of your meal without adding all kinds of calories.
Tell me friends, do you have a spiralizer? Do you use it? Or does it just collect dust?
For my lunches this week, I made an Asian-style pork stir fry. To make 4 servings:
🥄 2 pork tenderloins, trimmed of visible fat and thinly sliced
🥄 2 tbsp dark soy sauce
🥄 2 tbsp oyster sauce
🥄 2 tbsp light soy sauce
🥄 2 heads broccoli or broccolini washed and chopped
🥄 4 medium zucchinis, spiralized
🥄 100g rice noodles
Add the sauces to a large frying pan and then add the pork. Stir fry over medium heat. Once the pork is cooked through, remove the pork but leave the sauce. Set the pork aside.
Next add the broccoli/broccolini and stir fry until cooked through. Set aside.
Add the spiralized zucchini and briefly stir fry, turning regularly and remove from the pan once they begin to soften.
In a separate pot, cook the rice noodles per the package directions.
Mix together the pork, noodles, zucchini noodles and broccoli. Top with the remaining sauce. (If you would like thicker sauce, you can add a bit of cornstarch to the pan with the sauce and to cook gently for a few minutes.) Divide into 4 portions and enjoy.
