Let’s talk about weeknight dinner favorites because we all turn to our go-to meals, right? Since we bought our vegetable spiralizer a few years ago we’ve been living in a zucchini noodle-obsessed life. Sure, we have plenty of food obsessions but this crazy addiction of replacing spaghetti pasta with low carb zucchini noodles has taken over our kitchen and dinners. It’s not because it’s a fad, though it might be for most, but these zucchini noodles have been our way of life. Simple, light and super satisfying, we turn to these type of dinners because they’re simple to prepare for the quick weeknight dinner.
We’ve all been through this scenario: come home after a long day of work, tired, a bit lazy about cooking and then trying to figure out what’s for dinner. Popcorn is still a perennial favorite, as it pairs superbly well with the happy-hour house cocktail. But when we actually are needing more substance filled with veggies or what ever ingredients we can find in the fridge, zucchini noodles are the answer. Best of all, it gives us another reason to clear out the fridge of ingredients that would otherwise go to waste.
Here’s a video making the Zoodles with Pork and Kim Chi. So quick, easy and delicious:
There’s lots of reasons to cook zucchini noodles. First of foremost, they’re always abundant and can quickly become the vegetable that you can get bored with. When made into noodles, zucchini can breath a new life on the dinner plate. Another reason is because they’re seriously lighter than pasta, especially when you’re craving something substantial but not regretting the whole pile of spaghetti carbs that you could have potentially devoured. Zucchini also absorbs the flavors and sauces that you add to it and each bite is satisfying and guilt-free.
It started with our zucchini pad thai recipe that catapulted our love of zucchini again and paired with our popular pork and kimchi noodles. Seriously, we were getting bored with zucchini and it wasn’t until we started making the zucchini pad thai that we began to fill our grocery cart with zucchini every single time. Then we doved head first into zucchini noodle chow mein, zucchini noodle chicken pho soup and now another Asian take with pork and kim chi.
A few years ago we shared our simple stir fried ramen noodles with pork and kimchi, which was always another perennial favorite. Then back in 2015 when we were developing a ton of zucchini noodles for our “magazine”, we developed this recipe with zucchini noodles. Again, after testing and re-testing it came in with high raves and reviews. Why it took us so long to share this recipe? Don’t know. Maybe most likely because we fall behind on blogging and life gets in the way.
Though it took this long to share this recipe, it’s never too late to enjoy it’s awesome bold flavors of spicy kim chi and rich pork. Give it a whirl if you’re craving a flavor-bombing plate of zucchini noodles. And if kim chi “scares” you a bit, just do it with pork or chicken and you’ll still be super happy.
diane and todd
Click here for the collection of our zucchini noodle recipes.
We used this awesome Paderno vegetable spiral slicer to make the curly zucchini noodles or pasta. We love this vegetable slicer, especially for making bigger batches of zucchini noodles
this spiral vegetable slicer, cuts up the zucchini super quick
Our OXO vegetable peeler was equally awesome at making the noodles, without the curly look.
though a mandolin doesn’t have the curls either, the zucchini cooks up great.
Spicy Zucchini Noodle, Pork and Kim Chi Stir Fry
Yield: Serves 2-3
Total Time: 30 minutes
One of our most popular recipes on the blog is a version of pork and kim chi stir fry using ramen noodles. But we’ve made it healthier and a fraction of the calories by replacing it with zucchini noodles. It’s still delicious and a win-win recipe.
Our favorite tool for making zucchini noodles is the Paderno Spiralizer.
- 1 pound (455g) zucchini
- 1 pound (455g) ground pork
- 2 tablespoons (30ml) olive oil
- ½ medium onion, minced
- 4 cloves garlic, minced
- 2 Tablespoons (30ml) fish sauce
- 1 teaspoon (5ml) sugar
- 2 cups (480ml) kim chi
- ½ cup (120ml) chopped green onions, plus additional for garnish
- ¼ cup (60ml) minced fresh cilantro
- salt and pepper to taste
- Cut zucchini into noodles using spiralizer, julienne tool or mandolin.
- Heat a large skillet over medium-high heat. Add the oil, then add the onions and garlic. Cook onions and garlic till transluscent.
- Add the pork and cook until browned and cooked through. About 5 minutes.
- Stir in fish sauce, sugar and zucchini noodles. Cook the zucchini noodles till tender, about 2-3 minutes.
- Fold in the kim chi and green onions. Cook for an additional minute to warm the kim chi. Garnish with additional green onions and cilantro.
- Season to taste and Serve warm.