With A in school I am finding myself with a little extra time on my hands. When I started this blog I wasn’t entirely sure of the direction that I wanted to take it. Food or Fashion? I decided I would try to do both and realized very quickly that would be near impossible with 2 kids at home. Besides, I was home to spend more time with them, not to be glued to a computer. The try on fashion sessions and getting everything uploaded to the website was far more time consuming that I had expected. So recipes go put on the back burner.
Well I’m happy to announce that I will start publishing one 1 recipe that I make each week up on the blog. It will be a clean and healthy recipe that my kids also love. It will be a quick and easy recipe for all the busy mommas out there that don’t have the time (or energy) for a complicated meal. Most recipes will be gluten + white/processed flour free, as I try to cook this way out of habit.
This week recipes my kids went nuts over and it’s SO healthy! The noodles are rice noodles and the dish is packed with a ton of healthy veggies and herbs. I hope you enjoy!
Ginger Garlic Port Noodles
This recipe is loaded with powerful herbs and crunchy vegetables, sure to leave your body thanking you. The sweet ginger mixed with the savory garlic and coconut aminos delivers a diverse plate of flavors. I buy everything precut to save on time but feel free to cut the vegetables if you have the time. This recipes is a leftover family favorite!
- 2.5 tbsp extra virgin olive oil
- 7 ounces rice noodles (1/2 package )
- 2.5 tsp Salt
- 1/2 tsp pepper
- 1-1/4 pounds ground pork
- 1/2 tsp garlic powder
- 4 cups shredded cabbage (about 1/2 head)
- 1 cup shredded carrots (about 3 medium)
- 3 scallions (sliced)
- 1 3-inch piece fresh ginger (peeled and finely grated)
- 4 tbsp coconut aminos
- 2 tsp toasted sesame oil
- 2 tsp fish sauce
- 2 cloves garlic (minced)
- 1 tsp sesame seeds (optional for serving)
Bring 8 cups of water to a boil. (Add 2 tbsp salt as water is heating). While water is boiling, begin prepping vegetables (if you didn’t buy precut).
In large skillet over medium heat, heat 1 tsp of olive oil. Add the pork, 1-1/4 tsp of salt and the garlic powder. Gently break apart the meat as it’s cooking and cook thoroughly for 5 to 7 minutes. Transfer pork to a separate bowl (strain liquid if necessary).
Add the cabbage, carrots, sliced scallion, ginger, coconut aminos, sesame oil, fish sauce and 1 tsp of salt to the skillet and cook. Stir frequently about 5 – 6 minutes until the vegetables are soft. Add the minced garlic and cook, stirring for 1 minute longer.
Combine the pork with the vegetable and toss. Add sesame seeds at the top and you’re ready to serve.
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