Ingredients
- 8 oz rice noodles (or any other thin noodle)
- 1 cup shredded cabbage
- 1 cup chopped broccoli
- ½ bell pepper (thinly sliced)
- 2 scallions (chopped)
For pork:
- organic ground pork
- ¼ tsp fennel seeds
- pinch cinnamon
- pinch allspice or cloves
- 2 tsp tamari soy sauce or coconut aminos
- 1 tsp rice vinegar
Sauce:
- 2 tbsp tamari / soy sauce (or coconut aminos)
- 1 tbsp creamy peanut butter
- 1 tbsp rice vinegar
- 1 tsp miso paste
- ½ tbsp honey (or maple syrup)
- 1 garlic clove (grated)
- ½ inch fresh ginger (grated)
- to top: 2 tbsp chili crisp
Instructions
- Heat up pot of water for noodles and bring to a boil. Cook ground pork in frying pan over medium heat, breaking up into small pieces, until cooked through and starting to brown. Add in spices, tamari/soy sauce, rice vinegar. Cook another few minutes, letting it crisp up a bit.
- While the pork cooks, slice your veggies and set aside. Also make the sauce and set aside.
- Once pork is done, move to the side of the pan (or take pork out temporarily if it doesn't fit), and add all veggies (besides scallions) to the pan. Add a splash of water and cover, to help steam/cook through, for about 5 minutes. Remove lid, and toss veggies to finish cooking (they should be al dente, so they still have a little crunch). If you removed the pork, add it back in at this point.
- Cook the noodles to package directions, drain and add to pan with the sauce + scallions. Mix everything together for a couple of minutes and turn off heat as to not overcook noodles. Add desired amount of chili crisp and toss. This ingredient really brings the dish together!