Asian Dan Dan Zoodles {30-minute}
These Asian dan dan zoodles are low in carb, high in flavor, quick and easy to make, and perfectly delicious.
Ingredients
- 4 small zucchini about 1 ½ to 2 pounds
- ½ cup chicken broth see note
- ¼ cup creamy peanut butter
- ¼ cup low sodium soy sauce
- 1 teaspoon chili garlic sauce plus more to taste if you like things spicy, see note
- 1 ½ tablespoons cornstarch
- 1 tablespoon brown sugar or honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil optional
- 2 pounds ground turkey or beef lean works well
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 large cloves fresh garlic, minced about 1 tablespoon
- 1 tablespoon freshly minced ginger or ginger paste
- 1 cup fresh chopped cilantro
Instructions
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Cut each zucchini in half and spiralize into spaghetti shaped noodles and set aside.
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For the sauce, in a medium bowl or large liquid measuring cup, whisk together the broth, peanut butter, soy sauce, chile garlic sauce, cornstarch, brown sugar, rice vinegar and sesame oil (if using) until smooth. Set aside.
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In a large, 12-inch nonstick or cast iron skillet set over medium-high heat, add the ground meat, salt, pepper, garlic and ginger, and cook, breaking the meat into pieces, until no longer pink, 6-7 minutes. Drain any excess grease.
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Return the skillet to medium heat, whisk the sauce to recombine, and pour over the meat mixture. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened.
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Stir in the zoodles (zucchini noodles) and cook until they have softened slightly (about 5 minutes). Add chopped cilantro and serve immediately.
Recipe Notes
1. For the chicken broth I use ½ cup water + ½ teaspoon chicken bouillon substitute.
2. For the chili garlic sauce, you can also use a sweet Thai chili sauce if you want a milder option.