Thai Carrot & Zucchini Noodles
Thai Carrot & Zucchini Noodles
Brie Thompson
4
20 minutes
20 minutes
Ribbons of carrot and zucchini take the place of noodles in this savory skillet dinner. Ground pork, garlic, and ginger cook down with Black Garlic Shiitake Rub, Black Garlic Infused Sea Salt, and Toasted Sesame Oil, then Black Garlic Tamari Barrel Aged Balsamic ties it all together. Top with cilantro and a squeeze of lime for a bright, fresh bite.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 3 Large Carrots
- 2 Small Zucchini
- 2 Tbsp Toasted Sesame Oil, divided
- 1 ¼ lb Ground Pork
- 2 tsp Black Garlic Infused Sea Salt
- 2 Cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 2 tsp Black Garlic Shiitake Rub
- ¼ cup Black Garlic Tamari Barrel Aged Balsamic
- Sesame Seeds, to garnish
- Chopped Cilantro, to garnish
- Lime Wedges, to garnish
Directions
- Use a vegetable peeler to peel the carrots and zucchini lengthwise into long noodles. Set aside.
- Heat 1 Tbsp Toasted Sesame Oil in a large nonstick skillet over medium heat. Add the ground pork and cook until browned and it reaches an internal temperature of 160°F. Drain off any excess fat.
- Add the Black Garlic Infused Sea Salt, garlic, and ginger. Stir until fragrant. Add Black Garlic Shiitake Rub, the remaining 1 Tbsp Toasted Sesame Oil, and Black Garlic Tamari Barrel Aged Balsamic, and stir to combine.
- Add the carrot and zucchini noodles to the pan and toss to coat. Cook until tender, 5 to 7 minutes.
- Top with the sesame seeds. Garnish with cilantro and lime wedges. Serve immediately.