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Thai Carrot & Zucchini Noodles

Using carrots and zucchini as noodles keeps this dish low carb and healthy. The Black Garlic Tamari Soy and Toasted Sesame Oil combination adds tons of flavor!

Thai Carrot & Zucchini Noodles

Main ingredient


Cook time

40 Minutes

Serving size



  • 3 Large Carrots
  • 2 Small Zucchini
  • 2 Tbsp Toasted Sesame Oil
  • 1 1/4lb Ground Pork
  • 2 tsp Thai Ginger Sea Salt
  • 2 Cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 2 tsp Japanese Shichimi Togarachi
  • 1/4 Cup Black Garlic Tamari Soy Balsamic Vinegar
  • Chopped Cilantro, to garnish
  • Sesame Seeds, to garnish
  • Lime Wedges, to finish

Quick Tip

Serve this recipe as is or serve with rice or quinoa to bulk up this meal.

Recipe Preparation

  1. Use a vegetable peeler to create long noodles by peeling down the length of the carrot and zucchini. Set aside.
  2. In a large nonstick skillet, heat 1 Tbsp of Toasted Sesame Oil over medium heat. Add ground pork to the pan and brown, drain out excess fat after pork has browned.
  3. Add sea salt, minced garlic and ginger. Cook until garlic and ginger are fragrant then add Japanese spice blend, remaining Toasted Sesame Oil and Black Garlic Tamari Soy Balsamic.
  4. Add the carrots and zucchini noodles to the pan and toss to coat. Let veggies cook for 5-7 minutes until tender.
  5. Top with cilantro, sesame seeds and serve with lime wedges.
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