Paleo Dry Pork Noodle
Indulge in the wholesome goodness of Paleo Dry Pork Noodle, a vibrant and healthy twist on traditional noodle dishes. This recipe features tender strips of pork, marinated in a savory blend of coconut aminos, honey, ginger, and garlic for a burst of umami flavor. Instead of conventional noodles, spiralized zucchini and carrots create a light yet satisfying base, enhanced by the bright crunch of red bell pepper and the zing of freshly squeezed lime juice. Sautéed to perfection in coconut oil, this dish comes together in under 45 minutes, making it a perfect choice for busy weeknights or health-conscious meal prep. Garnished with sliced green onions, this gluten-free, dairy-free, and grain-free recipe is the ultimate paleo-friendly comfort food. Serve it hot and enjoy its bold, refreshing flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork tenderloin
- 60 ml coconut aminos
- 20 grams honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 medium zucchini
- 1 large carrot
- 1 medium red bell pepper
- 2 stalks green onion, sliced
- 2 tablespoons coconut oil
- 1 lime, juiced
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Cut the pork tenderloin into thin strips, about 1/4 inch thick.
In a bowl, combine coconut aminos, honey, grated ginger, minced garlic, and sesame oil. Whisk until well mixed.
Add pork strips to the marinade, ensuring the pork is completely coated. Cover and refrigerate for at least 30 minutes.
While the pork is marinating, prepare the noodles by spiralizing the zucchini and carrot. Set aside.
Cut the red bell pepper into thin strips.
Heat coconut oil in a large skillet over medium-high heat.
Remove the pork from the marinade, allowing any excess to drip off, and add to the skillet.
Cook the pork for about 5-7 minutes, stirring occasionally, until browned and cooked through.
Add the red bell pepper strips to the skillet and sauté for another 2 minutes.
Add the spiralized zucchini and carrot noodles to the skillet. Toss everything together to combine.
Season with lime juice, the remaining marinade, black pepper, and salt. Stir well to ensure everything is evenly coated.
Cook for an additional 3-4 minutes until the vegetable noodles are tender but still crisp.
Remove from heat and garnish with sliced green onions.
Serve immediately while hot, for best textures and flavors.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7148 mg | 311% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 63.6 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3776 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
