Pork Glass Noodles (Edit recipe)

This dish can be made in under 30 minutes and is paleo-friendly, gluten-free, and dairy-free.

5 minutes

20 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	463
Fat:	33 g
Carbohydrates:	23 g
Protein:	13 g
Cholesterol:	53 g
Sodium:	805 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

1 lb Ground Pork
2 Tbsp Ginger Root, minced
6 cloves Garlic, minced
0.5 cup Coconut Aminos
1 tsp Sesame Oil
1 tsp Fish Sauce
1 Tbsp Rice Vinegar
0.333 cup Pineapple Juice
0.25 cup Sunbutter
3 cups Napa (Wong Bak) Cabbage, thinly sliced
1.5 cups Carrots, shredded
2 whole Green Onion (Scallion)
6 oz Sweet Potato (Glass) Noodles
2 Tbsp Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the sweet potato glass noodles according to the package.
In a large skillet on medium heat, add the avocado oil, garlic, and ginger. Sauté for 2-3 minutes until the mixture is fragrant. Be sure to stir frequently to keep it from burning.
Add the pork to the pan and break it into small pieces. Cook until it is no longer pink.
While the pork cooks, add the coconut aminos, sesame oil, rice vinegar, pineapple juice, fish sauce, and sunbutter to a small bowl. Whisk everything together until it's thoroughly combined.
Drain any excess fat from the pan with the pork. Add the carrots, cabbage, and sauce mixture to the pan. Mix thoroughly.
Add in the glass noodles and toss the mixture together.
Top with green onions and serve.