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!
Ingredients
- 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
Instructions
Notes
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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