Low Carb Asian Noodle Bowl
Noodles, Pork, and Veggies in a bowl
Yield: 4
Materials
- 4 portions bean pasta (I use the one pictured below)
- 1 lb ground pork
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 medium carrot, shredded
- 1/2 cup red cabbage, shredded
- 1/2 cup bean sprouts
- 2 tbsp cilantro, chopped
- 1 tbsp toasted sesame oil
- 1/2 tsp salt (to taste)
- SAUCE:
- 4 tbsp toasted sesame oil
- 1 tbsp ginger, ground
- 2 cloves garlic, minced
- 1 tsp sriracha
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, prepare the meat - on meduim heat, sautee garlic and onion in toasted sesame oil for three minutes, or until just starting to brown.
- Add ground pork and salt to the pan and continue to cook, stirring occassionally to break apart the meat. Continue to cook until the meat is cooked thoroughly and very little water is remaining (approximately 10 minutes).
- While pork is cooking, in small sauce pan, combine all ingredients and cook on low heat for five minutes until fragrant and all ingredients are blended well.
- In a separate bowl, combine the carrot, cabbage, bean sprouts, and cilantro and toss together.
- When pasta is cooked, drain and add sauce and mix well.
- To serve, portion everything out for 4 people. Add the pasta mixed with the sause to the bowl first, then add 1/4 of the pork, then 1/4 of the vegetable mixture. Enjoy!
Notes
It's very important to use TOASTED sesame oil with the recipe. Regular sesame oil does not have the same flavor and it will come out differently if you substitute with something else.
I tend to go heavy with the vegetables in my meals. So you can adjust the measurements of the vegetables according to your taste.
You can substitute ground chicken in place of ground pork if you prefer.