Introduction: Zucchini Drunken Noodles
Runner Up in the
Gluten Free Challenge 2017
This is a great dish. It has the right amount of heat and all the right flavors. My husband and I both love this dish despite the fact that there aren’t any actual pasta noodles. To make this recipe gluten free, make sure to use gluten free oyster sauce such as Panda Brand Green Oyster Flavored Sauce. It’s gluten free and contains no MSG. If you don’t care about being gluten-free, you can use regular soy sauce, instead of the Tamari. The ground pork can also be substituted for ground chicken or turkey, if desired. I use this homemade version of Sichuan Chili Oil, but any kind of chili oil will work. This recipe can also be found at gardengirlrecipes.com.
1 tbsp hoisin sauce
1 tbsp tamari
1 tbsp chili oil
1 tbsp fish sauce
½ tbsp oyster sauce
1 tbsp coconut oil
8 ounces ground pork
2 small shallots, minced
1 clove of garlic, minced
1 red bell pepper, thinly sliced
2 scallions, thinly sliced
2 medium zucchini, spiralized
2 tbsp chopped fresh basil leaves (optional)
Step 1: Make Sauce
Combine the hoisin sauce, tamarin, chili oil, fish sauce, and oyster sauce in a large skillet over medium heat for 2 minutes. Place in a small bowl and set aside.
Step 2: Cook Meat
Heat the coconut oil in the skillet and add the ground pork. Cook until the pork is done, about 5 minutes.
Step 3: Cook Shallots and Garlic
Add the shallots and garlic. Cook until fragrant, about 2 minutes.
Step 4: Add Sauce
Add the sauce mixture back to the skillet and coat the meat.
Step 5: Add Red Bell Pepper and Scallions
Add the red bell pepper and scallions. Mix well and cook for a couple minutes.
Step 6: Add Zucchini
Add the spiralized zucchini and mix well. Cook for another couple of minutes.
Step 7: Top With Basil
Split between 2 bowls and top with the chopped basil leaves, if using.
We have a be nice policy.
Please be positive and constructive.