To cut the noodles, I use a spiralizer. Super handy (and cheap!) kitchen gadget you can use to make veggie noodles out of almost anything.

Serves 4

Prep time: 30 minutes

When you’re longing for takeout that is high in sodium and carbs, this is a good recipe to try before resorting to your cravings.

Instead of soy sauce, I like to use use coconut aminos. Not expensive at all, but if you don't have any around or can't find them, you can use soy sauce instead.

Variations: Any veggie noodle can be swapped for the zucchini, so feel free to experiment. Sweet potatoes would be good here, as would a mixture of whatever you like. Just remember to salt them so that you get as much water out as you can — this is what keeps them from getting soggy.

Tip: Don't skip salt on the noodles! Salting zucchini, letting is stand, and squeezing out water before cooking keeps it from getting soggy. I love a the little crunch with every bite!

Ingredients

2 zucchini, cut into noodles with a spiralizer

1 teaspoon kosher salt

3 tablespoons sesame oil, divided

1 teaspoon ginger, grated

2 cloves garlic, minced

2 tablespoons coconut aminos

1 teaspoon rice vinegar

1 pound pork tenderloin, sliced

4 green onions, sliced

1 red bell pepper, sliced

Extra green onions or sesame seeds, to garnish

Instructions

• On a clean surface, spread the noodles on a layer of paper towels. Sprinkle with salt and let stand for at least 10 minutes. Squeeze as much water out of the noodles as you can.

• Combine 2 tablespoons of the sesame oil with the ginger, garlic, coconut aminos, and rice vinegar. Set aside.

• Heat remaining oil in a skillet over medium high heat. Add the pork and cook until browned. Remove from pan and add the onions and pepper.

• Stir and cook for about a minute, and add the noodles and pork back to the pan. Add the sauce, stir until heated through.

• Serve topped with sesame seeds and green onions if desired.