Asian pork & zoodle bowl
Asian Pork & Zoodle Bowls
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Main Dish
Servings: 4 people
Author: Heidi Visser
Ingredients
  • 1 tbsp. coconut oil neutral
  • 500 grams minced pork
  • 1 thumb-sized piece fresh ginger grated
  • 1 stalk fresh lemongrass grated
  • 1 whole red chilli finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp salt
  • 4 medium zucchini julienned / zoodled
  • 250 grams Shirataki noodles drained
  • 2 tbsp. salted butter
  • 1 tsp smoked chilli flakes to serve
  • 4 eggs soft-boiled
  • 2 tbsp. liquid aminos
  • 1 tbsp. red wine vinegar
  • 1/2 head of broccoli thinly sliced
  • 1 liter chicken broth
  • spring onion to serve
  • black Hawaiian salt to serve
Instructions
  1. Start by soft-boiling the eggs for about 5-6 minutes. Set aside & peel once cool enough to handle.

  2. Heat the coconut oil in a heavy pan and fry the ginger, garlic, lemongrass and fresh chilli until fragrant.

    Don't let it burn.

  3. Add the pork mince, season with salt and cook until golden brown. It should start to stick to the pan and become crispy.

  4. Add the liquid aminos and remove the cooked mince from the pan and set aside.
    Deglaze the pan with the red wine vinegar and scrape out all the liquid and bits and add it to the mince.

  5. Using the same pan, heat 1 tbsp. of butter and flash-fry the zucchini noodles and broccoli until just cooked. It should still have a nice crunch.
    Remove from the pan and set aside.

  6. Again using the same pan, heat another tablespoon of butter and fry the drained Shirataki noodles until golden.

    This also gives them a bit of flavour of their own.

  7. Dish the veggies, some mince and a spoonful of Shirataki noodles into individual bowls.

    Pour a cup of chicken broth into each bowl and top with two egg halves.

    Season with chilli flakes, Hawaiian salt and spring onions.