I absolutely loooove serving a nice filling and delicious meal — like these Chinese Noodle Bowls — to B and the kids while secretly knowing that their dinner is made with only real, wholesome ingredients. It’s especially awesome when they rave on about how yummy their dinner tastes, and slurp down their (zucchini) noodles with gusto!
So many of our mainstream, popular meals are filled with ingredients that cause weight gain and increase stress and inflammation in our bodies. There’s just no way that I can feel good about serving those kinds of meals to my family. Especially when it’s very possible to create wholesome, harmful-ingredient-free versions of their favorite dishes.
This recipe for Chinese Noodle Bowls is a dinner that nourishes AND pleases the taste buds! It tastes even better the next day too 🙂
You will need a spiral slicer, to create the long thin zucchini noodle strands. Here’s the spiral slicer that I use.
- 1 lb ground pork
- 1 teaspoon Chinese 5-Spice powder
- Sea salt and black pepper
- 1 inch fresh ginger, peeled and minced
- 1 clove garlic, minced
- ¼ cup almond flour
- 2 green onions, minced
- 2 teaspoons sesame oil
- 1 Tablespoon sesame oil
- 1 inch fresh ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 4 baby bok choy, thinly sliced
- 8 cups chicken broth
- 2 Tablespoons coconut aminos
- 5 organic zucchini, peeled and run through a spiral slicer
- Preheat the oven to 400 degrees F. Place a wire rack on a rimmed baking sheet.
- In a medium bowl combine all of the meat ball ingredients. Mix well with your hands until all of the ingredients are evenly combined. Form golf ball sized balls and place on the wire rack. Bake for 25-30 minutes, until fully cooked.
- In a large soup pot, place the sesame oil over medium-high heat. Add the ginger, garlic, onions, and bell pepper. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes. Add the broth and coconut aminos. Reduce the heat to medium-low.
- Use a vegetable peeler to remove all of the green skin from the zucchini. Cut each zuke in half, width-wise, and use a spiral slicer to create long, angel-hair noodles. Add the noodles and the cooked meat balls to the soup pot. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with minced green onion. Enjoy!