Thai Carrot & Zucchini Noodles
Thai Carrot and Zucchini Noodles
Who says noodles have to be carbs? These veggie noodles are low-carb, healthy, and full of flavor! The Black Garlic Tamari Balsamic and Toasted Sesame Oil combo gives them that perfect savory kick, making this dish both fresh and satisfying. Serve this recipe as is or add rice or quinoa to bulk up the meal for a heartier option!
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- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 3 Large Carrots
- 2 Small Zucchini
- 2 Tbsp Toasted Sesame Oil
- 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 & Seasoning
- ¼ cup Black Garlic Tamari Barrel Aged Balsamic
- Chopped Cilantro, to garnish
- Sesame Seeds, to garnish
- Lime Wedges, to finish
Directions
- Use a vegetable peeler to create long noodles by peeling down the length of the carrot and zucchini. Set aside.
- In a large nonstick skillet, heat 1 Tbsp of Toasted Sesame Oil over medium heat. Add ground pork to the pan and brown, drain out excess fat after pork has browned.
- Add sea salt, minced garlic and ginger. Cook until garlic and ginger are fragrant then add Japanese spice blend, remaining Toasted Sesame Oil and Black Garlic Tamari Soy Balsamic.
- Add the carrots and zucchini noodles to the pan and toss to coat. Let veggies cook for 5-7 minutes until tender.
- Top with cilantro, sesame seeds and serve with lime wedges.