Name: Spicy Pork and Zoodle Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon oil; 1 pound ground pork; 3 cloves garlic; 2 inch piece ginger (grated); 1 teaspoon sichuan peppercorns (crushed**); 1/2 cumin seed (crushed**); pinch crushed red pepper flakes; 1 quart stock; 4 baby bok choy (chopped); 2 green onions; 1 tablespoon soy sauce (use coconut aminos for strict keto diets); 2 teaspoons fish sauce; 2 zucchini (spiralized); sriracha (if desired)

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This spicy pork and zoodle bowl is easy and so full of flavor. Zoodles are a great substitute for noodles in this dish, the broth is so flavorful you won’t miss the traditional wheat noodle. One warning, this soup is very spicy, even without the sriracha. If you want to tone it down eliminate the crushed red pepper or use less Sichuan pepper. I use an old-fashioned mortar and pestle to grind the spices up. If you do not have one you could chop everything as fine as you can or use a spice grinder. I like to put all the spices I need to grind in the mortar and crush them all up together. The flavor is much more intense and well rounded if you do it this way instead of buying pre-ground spices. If grinding spices isn’t your thing feel free to buy the spices pre-ground, it’s your kitchen after all. Do what makes you happy!

One last note is you probably noticed that the zoodles are added to the bowl uncooked. This is on purpose as they get mushy very fast. If you prefer very soft zoodles go ahead and add them to the pot for 1 to 2 minutes before serving. Myself, I prefer the al dente bite of the uncooked zoodles with the hot broth on top.

If you love the flavors of this soup check out the Vietnamese Noodle Soup “Faux Pho” recipe that uses the no-carb shirataki noodles. After you make this and love it or if you know someone who would enjoy this recipe, please share it on your favorite social media. I love to see your creations. If you make this recipe tag me #tableandachair or @tableandachair so I can check it out!

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Print Pin

5 from 1 vote

Spicy Pork and Zoodle Bowl

Course Meat, Soup and Salad

Cuisine Keto, Low Carb, Quick and Easy, Summer

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 373

Ingredients

1 tablespoon oil
1 pound ground pork
3 cloves garlic
2 inch piece ginger grated
1 teaspoon sichuan peppercorns crushed**
1/2 cumin seed crushed**
pinch crushed red pepper flakes
1 quart stock
4 baby bok choy chopped
2 green onions
1 tablespoon soy sauce use coconut aminos for strict keto diets
2 teaspoons fish sauce
2 zucchini spiralized
sriracha if desired

Instructions

Heat a dutch oven over medium-high heat. Add the pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin seed. Cook, breaking up the pork as you go until the pork is well browned, about 5 minutes.
Add the stock, bring to a simmer for 10 to 15 minutes.
Add in the baby bok choy and green onions. Leave a little of the green tops for garnish. Add the soy and fish sauce. Simmer for 5 more minutes.
Place zoodles in your serving bowl and top with the pork and broth. Top with green onion tops and sriachia if desired.
Prepare your zoodles while the stock is simmering. Use a hand held or counter top device for the zoodles.

Notes

*I use a microplane grater to grate the cheese right over the hot green beans. Check out the tip here for the easy minced garlic. The same technique applies to a block of cheese.

**I use an old-fashioned mortar and pestle to grind the spices up

Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, the recipe serves 4.

Nutrition