Brothy Dandan-ish Zucchini Noodles - Paleo, Whole30

0 Add the spiralized zucchini to a colander set over a bowl. Season the zucchini with 1 teaspoon of salt and massage thoroughly to coat. Set aside and let the zucchini drain of excess liquid for at least 30 minutes.
1 In a mason jar, combine the bone broth, coconut aminos, rice vinegar, sesame seed paste and sesame oil. Seal with a lid and shake vigorously until well combined and emulsified. Taste for seasoning and adjust with salt as desired.
2 Preheat a large wok or sauté pan over medium-high heat. Add the avocado oil and heat until shimmering. Raise the heat to high, add the ground pork and cook, undisturbed, until a golden-brown crust as formed, around 5 minutes. Using a wooden spoon or spatula, break the pork apart into very small bits and cook, stirring regularly, until the meat is golden brown all over and slightly crispy, around 7 more minutes.
3 Add the cashews, white parts of the green onion, garlic, ginger, and chili pepper and cook, stirring, until fragrant, around 2 minutes. Add the prepared sauce and cook, stirring, until the liquid has thickened and reduced in volume by ¼, around 2 minutes. If the sauce has reduced too much or you would like it to be more brothy, add more chicken bone broth as desired. Taste for seasoning and adjust with salt as desired.
4 To serve, arrange the drained zucchini noodles into individual serving bowls. Pour the meat and sauce over top and garnish with the green parts of the green onions. Toss well to coat and serve immediately while hot.