Garlic Butter Bites with Voodles

Zoodles, a “noodle” made from zucchini, has become one of the new vege for a carb substitutions that’s been making it big lately. Even Olive Garden is offering them on their menu. Back before I knew what a zoodle was, I was making my own version. I didn’t have any sort of spiralizer, so I was using my regular vegetable peeler to make a colorful alternative to pasta of my own.

I bought a spiral cutter that really didn’t work well… and was kind of reluctant to try one again, but recently I found one that looked decent at a really good price, so I went for it. And ok, sure, the first vege I spiralized was a zucchini, but it’s far from my favorite. And since I do use vegetables other zucchini to make my noodles, I’m going to hereby dub them voodles.

spiralized carrots

One of my favorites to us is carrots. The color, the slightly sweetness, the way they retain some firmness when cooked, and they worked really well with this recipe I adapted from eatwell101.

The original recipe uses beef, which I’m sure is fantastic, I’ve only done it so far using pork, and… well, it’s still fantastic. This most recent time making this, I had some fresh from the garden yellow squash that I sliced into medallions and lightly cooked before adding to the carrots, and then served with some garden fresh green beans as well. Feel free to add some of your favorites. My first time making this I added mushroom and onion (having cooked them for a bit first before adding the voodles) for a nice earthy flavor.

lemon garlic pork with voodles
  • A few other notes from my own experience;
    • when using zuchini, sprialize them up ahead of time and put in a bowl in the fridge for a bit, it can help draw some of the extra moisture out so they don’t get so watery when cooking.
    • the meat can be marinaded in as few as 20 minutes, but doing so longer definitely won’t hurt.
    • While the original recipe uses lemon, I’m likely going to try it again soon with lime, and if they were in season I bet meyer lemon would add another wonderful flavor layer.
    • I’ve used pork shoulder roast and boneless country style ribs. Try your favorite cut of steak, or even chicken.
    • Feel free to try your favorite spiralized vegetable, store bought zoodles, or even your favorite cooked pasta.
    • Fresh chopped garlic is always best, but I do keep a jar of the pre-minced garlic in the fridge for times I need some on the fly. The amount of garlic in most recipes, for me, is just a starting point. Your mileage may vary.
    • Instead of soy sauce, I use liquid aminos. Try coconut amino for a soy free alternative as well.
    • Use your favorite hot sauce, I’ve used both Sriracha as well as my own homemade hot pepper sauce with tasty results.

I would be remiss if I didn’t put in a plug for my friend Nikki’s book… Oodles of Zoodles: Your Jumpstart Guide to Zucchini Noodles. Check it out! Available in paperback or PDF format.

Garlic Butter Bites with Voodles

flavorful bites of pork with a lemon-garlic flair, served with a lower-carb alternative to pasta


  • 1.5 - 2 lb pork shoulder cut into small cubes
  • 3 medium carrots spiralized
  • 1 tbsp olive oil
  • 1/4 cup beef or vegetable broth
  • 1/2 lemon juiced
  • 2 tbsp butter
  • 1 tbsp garlic minced
  • 2 tbsp fresh parsley minced
  • 1/2 tsp red pepper flakes optional


  • 1/4 cup low-sodium soy sauce
  • 1 tbsp olive oil
  • 1 tbsp hot sauce
  • 1/2 lemon juiced
  • fresh cracked black pepper to taste


  • Prepare the marinade by combining the soy sauce, olive oil, hot sauce, lemon juice and pepper. Pour over cubed meat, mix well and let marinate for at least 15-20 minutes. May be done in the morning and left in fridge until ready, use a plastic, zipper bag and remove as much excess air as possible.
  • Combine the 1 tbsp olive oil, broth, lemon juice and set aside.
  • When ready to cook, heat a large skillet over medium-high heat. Drain the meat from the marinade, reserving for later.
  • Cook meat in single layer in skillet without overcrowding. Doing so will cause the meat to steam cook. Work in small batches as necessary, moving cooked meat to a plate or bowl and letting pan reheat a minute before doing another batch. Repeat until all meat is cooked.
  • Once all the meat is cooked, use a few tablespoons of the broth mixture to deglaze the pan, and using a rubber spatula push all liquid to one side of pan. In other side of pan melt the butter, then add the garlic and sautee for 1-2 minutes before mixing with the broth mixture. Add rest of broth mixture to pan, bring to simmer and allow to reduce for 2-3 minutes, stirring frequently.
  • Add the voodles and toss for two to three minutes to cook. Stir in the fresh parsley, and if desired stir meat into the noodles, or plate the voodles and serve meat on the side or on top.

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