My life is beginning to feel like a constant ebb and flow of travel and eating whatever I want and coming home and counting calories. It’s a little annoying as it seems like the last couple years if I just look at food the wrong way, the weight sticks around FOREVER. Anyone else feeling the dip of a thirty-something metabolism? I mean, I do eat, cook, and cocktail as a hobby, so I’m sure it’s nothing to do with that…just a really bad metabolism. Ha.
So that said, I’m on the chill part of my food cycle, funk fooding and low carbing. BORING. That’s why funk food is so important. It takes junky food you want to eat on a Friday night while binge watching Neflix and turns it into something healthy.
That’s just how it went down this very weekend with Dan Dan Zucchini Noodles. This recipe was delicious and had some serious depth to the flavor thanks to the tahini which you can cut back on if you aren’t like in love with some tahini. Here goes.
Dan Dan Zucchini Noodles
- 3 zucchini, spiralized
- 1 tsp cooking oil
- 1 pound ground pork
- salt and pepper
- 1 onion, chopped
- 1 can of diced pineapple, well drained
- 2 T. minced ginger
- 1 c. chicken stock
- 2 T. chili oil
- 2 T. red wine vinegar
- 2 T. soy sauce
- 4 T. tahini
- 1/4 c. chopped salted peanuts
- 1 bunch of green onions, chopped
- In a large skillet, heat oil over medium-high heat.
- Saute onion until somewhat translucent, about 5 minutes.
- Add the pork and season with salt and pepper. Saute until cooked, breaking it up as you go.
- Add ginger and cook 1 minute, until fragrant.
- Add chicken stock, chili oil, red wine vinegar, soy sauce, and tahini. Stir to combine.
- Add in the pineapple and zucchini noodles. Toss to combine with sauce.
- Serve stir fry in bowls and top with green onions and peanuts.
Note this is also really delicious the next day over Sweet & Salty Coconut Rice. Ya’ know, if you’re avoiding carbs….