Today, Luca is 5 months old! Every month that goes by, I say the same thing: “I can’t believe he’s already ___ months old!”
Time is truly flying by, and I’m especially savoring our moments together, because once I’m back home in NJ (I’m in Florida right now with my parents and the baby), the nanny starts and I won’t get him all day long to myself.
If you’re interested in more of my journey with the baby (and motherhood in general), you can follow along on my lifestyle page, inspiralizedali.
I’m already starting to get anxious about the nanny starting and have been texting all of my friends who have nannies asking them for their advice on a successful start. Everyone keeps saying that the nanny becomes a part of your family, so I’m looking forward to this next chapter.
It’s going to let me make more recipes and content for YOU, which I’m especially excited about. I’m working already on a new series of meal plans (you guys loved them!), more recipes, more videos, and of course, some extra special content surrounding my next cookbook, Inspiralized & Beyond!!
Anyway, on to the recipe – it’s a great weeknight meal that’s super flavorful and feels like something you’d order at a restaurant. The Chinese pork sauce is addictive and well balanced, and pairs well with zucchini noodles and bok choy to give those otherwise mild veggies a delicious taste!
If you’re not sure about pork, you could substitute in tofu, salmon, or even chicken!
AND, recently, some of you said you wouldn’t make a recipe because you didn’t like the spiralized vegetable that was used. If that’s ever the case, PLEASE don’t give up on a recipe – just swap in your favorite spiralized veggie! That’s the beauty of spiralizing – it’s versatile!
Hope y’all have a wonderful start to your week! And if you need meal prepping inspiration, check out my friend Dini Delivers’ live meal prep tonight (8:30pm EST), she’s giving away two copies of my cookbooks AND two Inspiralizers!
Nutritional Information & Recipe
Chinese Pork and Zucchini Noodles with Bok Choy
- 3 tablespoons honey
- 3 tablespoons hoisin sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon grated fresh ginger
- ¼ teaspoon Chinese five spice powder
- 1-1.25 pound pork tenderloin
- salt and pepper
- 1 tablespoon toasted sesame oil
- 4 heads baby bok choy leaves separated
- 4 medium zucchini Blade D, noodles trimmed
- sliced scallions for garnish
- sesame seeds for garnish
- Preheat the oven to 475 degrees. Set a wire rack on a foil-lined baking sheet and set aside.
- In a small bowl mix together the honey, hoisin sauce, soy sauce, oyster sauce, ginger, and Chinese five spice powder. Cut the pork in half crosswise and and pierce all over with a fork. Rub the pork with 2 tablespoons of the marinade and season with salt and pepper. Place the pork on the wire rack and roast for 10 minutes or until the surface looks dry.
- Brush the pork with another 3 tablespoons of the marinade and reserve the rest. Return the pork to the oven and cook for 16-18 minutes (or if using a thermometer, center registers at 145 degrees.)
- Halfway through cooking the pork, heat half of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the bok choy and cook until wilted, about 5 minutes. Set the bok choy aside using tongs and immediately add the remaining oil and then the zucchini noodles into the skillet and cook for 5 minutes or until al dente.
- Once pork is done cooking, slice the pork into medallions (rounds). Divide the noodles into shallow bowls and top with bok choy. Drizzle the reserved marinade on top and garnish with scallions and sesame seeds.