Drunken Zucchini NoodlesPosted: May 9, 2015
Serving Size : 4
1 Tablespoon hoisin sauce
1 Tablespoon mirin
1 Tablespoon Coconut aminos — or Tamari
1/2 Tablespoon Worcestershire sauce
1/2 Tablespoon Thai chili oil
1 Tablespoon Thai or Vietnamese fish sauce
1 Tablespoon toasted sesame oil oil
8 ounces ground pork
2 small shallots — minced
1 medium garlic clove — minced
1 red bell pepper — sliced into strips
2 thinly sliced scallions
2 medium zucchini — spiralized with blade or sliced thin and then slices into strips
3 Tablespoons chopped fresh Thai basil leaves
1) Heat a large nonstick skillet over medium heat. add the hoisin, soy sauce, oyster sauce, chili oil, and fish sauce and heat for about 2 minutes. Transfer to a bowl.
2) add the coconut oil to the skillet and heat until shimmering. add the pork and cook, breaking up with a wooden spoon, for 5 minutes or so, until cooked through and browned. add the shallots and garlic and cook for 2-3 more minutes.
3) return the sauce mixture to the skillet and add the bell pepper and scallions. cook for 1 minute, stirring frequently. add the zucchini noodles and cook 2-3 more minutes or until the zucchini noodles soften. fold in the basil leaves, taste and adjust sauces if desired.