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Drunken Zoodles

10 minutes
14-16 minutes


OZO™ Plant-Based Ground 12 oz.
Zucchini noodles (about 2 medium zucchinis, “zoodled”) 12 oz.
Kosher salt, divided 3½ Teaspoons
Coconut oil 2 Tablespoons
Medium red bell pepper, seeded and sliced (yield 1½ cups) 1 Pepper
Medium yellow onion, sliced thin (yield ½ cup) ½ Onion
Garlic cloves, minced 3 Cloves
Ground black pepper ½ Teaspoon
Thai basil, chopped ½ Cup
For the Sauce
Coconut aminos ½ Cup
Chili garlic paste 3 Tablespoons
Red pepper flakes ½ Teaspoon
Fresh ginger, peeled and minced ½ Teaspoon
Lime juice ¼ Cup
Plant-based Ground


Step 1
Add zucchini noodles to a large colander and toss with 3 teaspoons kosher salt. Let sit for 15-20 minutes to release water. Rinse with cold water and pat dry using paper towels. Place in a medium mixing bowl and set aside.
Step 2
Warm coconut oil in a wok over medium-high heat.
Step 3
Add the ground, bell pepper, onion, garlic, remaining salt, and black pepper and cook until the bell pepper has softened just slightly and the internal temperature reaches 165°F, using a spatula to break it up as it cooks, about 4-5 minutes.
Step 4
Reduce heat to medium. Add all ingredients for the sauce to the wok and cook, stirring constantly. When mixture begins to simmer, add the zucchini noodles and cook to desired level of doneness, about 5 minutes.
Step 5
Divide noodles between three plates and garnish with basil. Serve immediately.

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