Pasta and noodles · Asian · 30 min
Spicy Sichuan-Style "Dan Dan" Zucchini Noodles with Pork & Peanuts
- 30 min
- 2–6 servings
- 700 kcal / serving
Creamy, nutty pork over zucchini noodles with a kick of chili-garlic heat and bright cilantro. The quick stir-fry comes together in about half an hour, making a satisfying weeknight option.
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Ingredients
- ½ small bunchcilantro
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ¾ lblean ground pork
- ⅛ cuppeanuts, roasted unsalted
- 3 mediumzucchini squash
From the pantry: black pepper, chili-garlic sauce, rice vinegar, salt, soy sauce, tahini, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · julienne peeler (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
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Produce
- ½ small bunchcilantro
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- 3 mediumzucchini squash
Meat & seafood
- ¾ lblean ground pork
Pantry & dry goods
- ⅛ cuppeanuts, roasted unsalted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 small bunch |
| lean ground pork | ¾ lb | 1 ½ lb | 2 ¼ lb |
| peanuts, roasted unsalted | ⅛ cup | ¼ cup | ⅓ cup |
| zucchini squash | 3 medium | 6 medium | 9 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roast the zucchini noodles on a lightly oiled sheet pan in a 400°F oven until tender, about 10 minutes, tossing halfway through.
- Meanwhile, trim green onions and mince garlic; set aside.
- Heat a skillet over medium-high heat and swirl in a little oil. Add the pork, green onions, minced garlic, salt, and pepper; cook, breaking the meat apart, until browned and crumbly, about 4–5 minutes.
- In a small bowl, combine minced ginger and garlic with half the cilantro and whisk in tahini, soy sauce, rice vinegar, chili-garlic sauce, water, and a small drizzle of oil to make the sauce.
- When the pork is cooked, add the zucchini noodles and the sauce to the skillet; toss and cook briefly until everything is heated through and the flavors blend, about 1 minute.
- Roughly chop the peanuts while the dish finishes; sprinkle them and the remaining cilantro over the pork-zucchini mix for serving.
Two tips
- Prep the cilantro, garlic, and ginger ahead of time to speed assembly.
- For leftovers, store without adding peanuts and cilantro; add them fresh when reheating for crunch and brightness.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 41 g
- Carbs
- 21 g
- Fat
- 53 g
- Fiber
- 7 g
- Sodium
- 173 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.