my lavender blues

January 31, 2017

Yakizozba (Healthier Yakisoba and Zoodles)

Dating apps. Thoughts? I decided to give it a go as a little experiment, as I am constantly knocking them without ever actually trying it out. Putting my money where my mouth is.

And so far:

Every. Single. Person who does an Iron Man is single. Or every single man on this app has done an iron man.

Note to self: Always ask upon meeting a new man if he has done an Iron Man, and if he responds with “yes”.


And. Welp. That’s all I got thus far. If you don’t ever hear from me again you can blame it on the dating app. It’s addicting AF.

But now, focusing on my other addictions, food. Mostly because we can’t live without it. So technically we are all addicts. But this dish in particular really tickles my fancy. And makes me feel all healthy and crap.

Yakizoba made with zucchini noodles, street grease to healthy at home cooking without sacrificing any flavor. My kinda meal.

Recipe Notes:

Free free to use traditional Yakisoba noodles if you aren’t on any diet restrictions // feel like going all out.  I actually ended up adding buckwheat (gluten free) soba noodles in addition to the zucchini noodles because I was feeling feisty.

I use red cabbage vs green cabbage, that you would find traditionally in Yakisoba. I wanted a boost of Vitamin C & A (though both varieties are rich in nutrients – so either or works here!). Plus… red cabbage is just so pretty 🙂

For an even lighter version of this dish you may use chicken over pork.

The sauce definitely contains a decent amount of sodium so no salt is needed. But since I’m a sucker for anything salty I used the entire thing of sauce for this dish. You may find that you don’t need to use it all so I recommend adding only half, and then going from there.

Yakizozba (Healthier Yakisoba and Zoodles)
Prep time: 
Cook time: 
Total time: 
  • 1 lb pork chops thinly sliced
  • 1 tbsp vegetable oil
  • 1 tsp garlic minced
  • 2 tsp fresh ginger minced
  • ½ cup green bell pepper, chopped
  • 1½ cups red cabbage, shredded
  • 2 carrots, ribboned
  • 3 zucchini, zoodled (about 4-6 cups)
  • ⅓ cup green onion, chopped (lighter green- about one bunch or less)
  • 2 tbsp worcestershire sauce
  • 1 tbsp ketchup
  • 4 tbsp soy sauce (lower sodium)
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tbsp sesame oil
  1. First take your sauce ingredients into a small bowl, whisk together, and set aside until needed.
  2. In a large skillet, over medium heat, add your vegetable oil, fresh ginger and minced garlic. Cook until ginger is aromatic (about 1 minute - do not burn your garlic here)
  3. Next add your pork slices and cook for about 5 minutes. Add your pepper, red cabbage and carrots. Cook for an additional 5-6 minutes, or until vegetables begin to soften.
  4. Next add your zucchini strands and ¾ of your prepared sauce. Cook for another 3 minutes or until desired texture of "zoodles" are reached. Add more sauce to taste.
  5. Serve and sprinkle with green onions.

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