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Dinner recipe · from the recipe book

Herby Pork and Zucchini Noodle Bowls

Tender seared pork tenderloin and golden zucchini over springy noodles tossed in a bright basil, parsley and mint sauce with lime and a hint of chili.

Herby Pork and Zucchini Noodle Bowls

Ingredients

  • 1 lb500 gPork tenderlointrimmed and cut into thin strips
  • 9 oz250 gRice noodles, dry
  • 2 medium400 gZucchinihalved lengthwise and sliced into half-moons
  • 1¼ cups leaves30 gFresh basilleaves only
  • ½ cup chopped25 gFresh parsleyleaves and tender stems
  • 2 tbsp chopped10 gFresh mintleaves only
  • 3 cloves9 gGarlicpeeled
  • 1½ tbsp grated10 gFresh gingerpeeled
  • 1 lime, juiced44 gLime juice
  • 3½ tbsp45 gCanola oildivided
  • 2 tbsp30 gLow-sodium soy saucedivided
  • 1½ tsp10 gHoney
  • ½ tsp1 gCrushed red pepper
  • 3 medium45 gGreen onionsthinly sliced
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 8½ cups2,000 gWaterhot, for soaking
  • ¼ tsp2 gSalt

Steps

  1. Place the rice noodles in a large bowl and cover with the hot water; soak about 8 minutes until tender, then drain, rinse with cool water and set aside.
  2. Make the herb sauce: in a blender or food processor, blend the basil, parsley, mint, garlic, ginger, lime juice, honey, red pepper flakes, half of the soy sauce and two-thirds of the canola oil until smooth. Set aside.
  3. Toss the pork strips with the remaining half of the soy sauce.
  4. Heat half of the remaining canola oil in a large skillet over medium-high heat. Add the pork in a single layer and sear 4 to 5 minutes, turning once, until browned and it reaches 145°F (63°C). Move to a plate and rest 3 minutes.
  5. Add the last of the canola oil to the skillet, then the zucchini and the salt. Cook 4 to 5 minutes, stirring now and then, until golden at the edges but still crisp-tender.
  6. Reduce heat to low, return the pork and its juices to the skillet, add the drained noodles and pour in the herb sauce. Toss 1 minute just to warm through without dulling the herbs.
  7. Divide into 4 bowls and top with the green onion and peanuts.

Contains: Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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