Description
These Savory Asian Noodle Bowls are loaded with tender rice noodles, seasoned ground pork, crisp vegetables, and a flavorful soy-ginger sauce. Quick to make and perfect for an easy weeknight dinner or meal prep.
Ingredients
- 1 lb ground pork
- Pinch of white or black pepper
- 1/2 cup + 1 Tablespoon low sodium gluten free Tamari, divided (or soy sauce if not GF)
- 1/4 cup low sodium chicken broth OR water
- 1 Tablespoon rice vinegar
- 1 Tablespoon ginger paste
- 2 teaspoons sesame oil
- Pinch red chili pepper flakes (optional)
- 8 oz stir fry rice noodles
- 14 oz bag coleslaw mix
- 1 bunch green onions, divided (green parts for 2-inch pieces, white parts for slicing)
- 4 cloves garlic, pressed or minced
Instructions
- Cook rice noodles according to package instructions, drain, and set aside.
- In a small bowl, whisk together 1/2 cup Tamari (or soy sauce), chicken broth, rice vinegar, ginger paste, sesame oil, and red chili flakes. Set aside.
- Heat a large skillet or wok over medium heat. Add ground pork and a pinch of pepper. Cook until browned, breaking it into crumbles.
- Add the white parts of the green onions and garlic to the pork. Sauté for 1–2 minutes until fragrant.
- Stir in the coleslaw mix and cook for 3–4 minutes until slightly softened.
- Pour in the sauce mixture and toss to coat. Simmer for 2 minutes.
- Add cooked noodles and remaining 1 Tablespoon Tamari. Toss everything together until well coated and heated through.
- Remove from heat and garnish with green onion tops before serving.
Notes
- For a spicier kick, add extra chili flakes or a drizzle of sriracha.
- Swap ground pork for ground chicken, turkey, or beef if preferred.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian