Lemon Pepper Zucchini Noodles with Crispy Pork Belly

This is a sizzling low carb stir-fry of crispy pork belly, broccolini and mushrooms tossed through zucchini noodles, and it’s on the table in about 35 minutes.

When I’m craving a big bowl of noodles but keeping things keto, this is what I make. Thick zucchini noodles soak up all the garlicky pan juices, the pork belly brings the crunch, and a generous hit of lemon pepper keeps it fresh. I cook it in my cast iron pan and bring it straight to the table.

Serves: 2 · Prep: 15 minutes · Cook: 20 minutes

Ingredients

• 300 g pork belly, skin removed, cut into bite-sized strips
• 2 medium zucchini, spiralised into thick noodles
• 1 bunch broccolini, trimmed and halved
• 150 g button mushrooms, halved
• 3 garlic cloves, finely chopped
• 2 spring onions, sliced
• 1 tbsp tamari or soy sauce
• 1 tsp sesame oil
• 1 to 2 tsp lemon pepper seasoning (check it’s sugar free)
• Juice of half a lemon
• Salt and cracked black pepper, to taste

Method

1. Pat the spiralised zucchini dry with paper towel, sprinkle with a pinch of salt and set aside for 10 minutes to draw out the moisture. Pat dry again.
2. Heat a cast iron pan or wok over medium-high heat. Add the pork belly with no extra oil and cook for 8 to 10 minutes, turning, until golden and crisp. Remove and set aside, leaving about 1 tbsp of the fat in the pan.
3. Add the mushrooms and cook for 3 to 4 minutes until browned. Add the broccolini and a splash of water, and cook for 2 minutes until bright green.
4. Add the garlic and white part of the spring onions and stir for 30 seconds until fragrant.
5. Return the pork to the pan, add the zucchini noodles, tamari, sesame oil and lemon pepper. Toss for 1 to 2 minutes, just until the noodles are warmed through.
6. Squeeze over the lemon juice, season with cracked pepper and finish with the green spring onion. Serve straight from the pan.

Tips and swaps

• Don’t overcook the noodles. Zucchini goes soft and watery fast, so add it last and keep it moving.
• No pork belly? Chicken thigh or prawns work beautifully too.
• Gluten free: use tamari instead of soy sauce.

Over to you

If you make this one, I’d love to see it. Tag me on Instagram at @kimbasliving and save it to Pinterest for your next meal plan.

Happy cooking,
Kim x

I’m not a dietitian, and carb counts vary between brands, so always check your labels if you’re tracking closely.