Dan Dan Zucchini Noodles - a healthy twist on the classic! Zucchini noodles, pork, and a delicious spicy sauce!

Okay guys, I’m on a diet.

Just kidding. ha! We all know that never works out well.

But I am trying to make healthier choices these days. Because, bikini season.

Although I had a Big Mac on Sunday so…


I’m back to my breakfast salads and sweet potato noodles and lots and lots of turkey bacon. And I’m even giving zucchini noodles another try.

I have never liked them (I don’t really love zucchini to begin with) but I’ve found that if I put a spicy sauce on them, I love them. And they have basically no calories so, I’ll definitely take that.

Dan Dan Zucchini Noodles - a healthy twist on the classic! Zucchini noodles, pork, and a delicious spicy sauce!

This Dan Dan Zucchini Noodles recipe is like the classic Sichuan noodles that I order every Friday night, except with zucchini instead of regular noodles. So it’s pork, ginger, garlic, and zucchini noodles all tossed with a spicy tahini (sesame paste) sauce. And then it’s served with chopped roasted peanuts on top for the perfect crunch.

I’m obsessed. I had it 4 times last week.

It takes no time at all to prepare, literally 15 minutes or so. You don’t want to overcook the zucchini or it gets mushy and gross so seriously, just toss it all together and cook for 1 minute.

(This is the spiralizer I use. I’ve had it for well over a year and use it almost daily. LOVE IT.)

Dan Dan Zucchini Noodles! A low calorie version of the classic! Quick, easy, and delicious!Click To Tweet

Make sure you follow me around the internet!

Facebook  Twitter  Instagram  Pinterest  Google+  BlogLovin

Dan Dan Zucchini Noodles
adapted from I am a Honeybee
Servings: 4 - 6 servings
  • 3 zucchini spiralized
  • 1 teaspoon coconut oil
  • 1 pound ground pork
  • salt and black pepper
  • 2 tablespoon minced ginger
  • 1 cup chicken stock
  • 2 tablespoons chili oil or to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 4 tablespoons tahini
  • 1 teaspoon Sichuan peppercorns optional
  • Pinch of sugar
  • 1/4 cup chopped roasted peanuts
  • 1 bunch green onions chopped
  1. In a large skillet, heat coconut oil over medium-high heat. Add ground pork, season with salt and pepper, and cook - breaking it up as you go - until no pink remains. Add ginger and cook until fragrant, 30 seconds to 1 minute. Add in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, peppercorns, and sugar; stir until tahini is totally melted into the sauce. Add in spiralized zucchini noodles and toss to combine. Cover and cook 1 minute.
  2. Sprinkle chopped peanuts and green onions on top before serving.

Want more zucchini recipes?

Thai Pork and Veggie Meatballs

Meyer Lemon Zucchini Bread

Veggie Tortilla Soup with Quinoa



Tagged with →