Chinese Zuccini and Loin Noodles

As the Chinese proverb says, "preserve the old, but know the new".

2 Servings
Prep Time: 30 minutes

Ingredients:
Meat
250g of lean meat cut into strips
300g zucchini (or zucchini) cut in julienne with a spiral, a knife or a peeler (without the center with seeds).
2 cloves of garlic finely chopped
1 large green onion (or 2 small ones) cut in slices. Separate the head from the green stem

Sauce
2 tablespoons of corn starch (cornstarch)
3 tablespoons of soy sauce
1 teaspoon of fresh ginger, thinly sliced
1 envelope of stevia
2 tablespoons of sesame seeds
Required amount of hot sauce, salt and pepper


Instructions:
1. Place zuccini in a strainer and mix with salt. Leave the strainer draining in the sink.
2. In a medium bowl, combine soy sauce, stevia, hot bell pepper, ginger, 2 cloves of garlic and sesame seeds.
3. In a separate bowl, combine meat, cornstarch and a pinch of salt and pepper. Heat a large skillet over high heat with olive oil and sauté meat until browned (5 or 6 minutes). Add the sauce and let it simmer for 5 minutes or until it has a thick and sticky consistency.
4. While the meat is cooking, rinse the noodles under running water and drain.
5. In a pan with hot olive oil, sauté the head of the green onion (white part) and garlic for one minute. Add the noodles and cook at medium heat for 2 to 3 minutes, stirring constantly. Continue to simmer until the noodles are
tender.
6. Serve the zuccini noodles and on top the sautéed meat. Decorate by sprinkling with the green of the green onion.

Tips: Use only the superficial part of the zuccini (leaving out the seeds) so that they do not break when cooked. The inside of the zuccini can be used for soup. Boil it in water with salt until it is cooked and process it with some cream and grated cheese. It is very creamy!

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