Servings: 4  |  Total time: 25 mins

Nutritional information: (average serve)

  • Calories: 458
  • Protein: 24.9
  • Carbs: 10.2g Sugars: 3.9g
  • Fat total: 35.5g | Sat Fat: 10.3g


2 tbsp avocado oil or olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

½ tsp Chinese five spice

500g pork mince

2 tbsp soy sauce

1 tbsp fish sauce

250g pkt zucchini noodles

2 carrots, peeled, cut into long matchsticks

100g pkt baby leaf blend

1 cup coriander sprigs

1 tbsp sesame seeds, toasted

Lime wedges, to serve


Step 1

Heat half the oil in a large frying pan over medium-high heat. Add onion and garlic. Cook for 2 mins or until the onion starts to soften. Add five spice and cook for 30 secs or until aromatic. Add pork and cook, stirring to break up lumps, for 8 mins or until cooked through. Add soy sauce and fish sauce. Stir to combine.

Step 2

Heat the zucchini noodles following packet directions. Combine with the carrot and remaining oil in a bowl.

Step 3

Divide the zucchini mixture among serving plates with the salad leaves. Top with the pork mixture. Season. Sprinkle with coriander and sesame seeds. Serve with lime wedges.