Low Carb, gluten-free, Asian Noodle Bowl

~ free-from: gluten, dairy, sugar (with adaptation), eggs ~

It’s been years since I’ve eaten any commercially-prepared Chinese food. I’ll admit, I do miss it. Sometimes a lot. It was one of those easy dinners that we could pick up on the spur-of-the-moment and it was often enough to feed us twice. I was never one for noodle dishes, instead choosing rice and something sweet and sour, but I threw this dish together quickly one evening and I’m totally hooked!

The recipe was born out of several Asian noodle dishes recipes and the ingredients were decided upon based on what was available in my pantry. The best kind of creation, I believe.

The sauce is light but very flavorful. Soy is usually something I avoid and no matter what people say, coconut aminos are just not the same. So, every once-in-a-while I allow myself the indulgence of something flavored with soy sauce. This recipe uses soy aminos from Bragg’s. It’s organic and traditionally fermented, a process that ALL soy products should go through before anyone ever consuming them.

A few notes:
• We chose to use Better Than Noodles for this because I’ve been flirting with the Trim Healthy Mama plan and didn’t want the carbs here. The entire family loved them. In fact, I ended up making this dish two nights in a row because there were NO leftovers! This would work with any gluten-free or wheat noodles too.
• I use arrowroot powder to thicken because I don’t usually have cornstarch in the house. I have a niece that is allergic and organic corn starch is hard to find in the store.
• You could use a variety of veggies in this including water chestnuts, cauliflower, snow peas, etc. It would all be delicious! Just use about the same quantity as called for in the recipe so you make sure to have enough sauce to cover it all.

Low Carb Asian Noodle Bowl

 

Author:

www.mrfarmersdaughter.com

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Ingredients

• 2 packs Better Than Noodles
• 2 lbs. ground pork
• Salt and pepper to taste
• For the sauce:
• 8 Tbls. water
• 9 Tbls. Bragg’s Aminos (or 7 Tbls. soy sauce)
• 1 Tbls. sesame oil
• 2 tsp. brown sugar (or calorie-free sweetener of your choice)
• 1 tsp. Siracha
• 2 tsp. ground ginger
• 1 Tbls. arrowroot powder
• To fry the veggies:
• 2 Tbls. chopped garlic
• 1 Tbls. sesame oil
• 2 cups julienned carrots
• 1 large head, small broccoli florets

Instructions

1. In a large wok, fry the ground pork until browned.
2. While pork is cooking, combine sauce ingredients and mix well. Set sauce aside.
3. Remove pork from wok and set aside.
4. Add garlic, sesame oil, carrots and broccoli and 2 Tbls of water to wok and put on lid.
5. Steam veggies for about 5 minutes.
6. Remove lid and stir fry until tender.
7. Remove veggies from wok and set aside to keep warm.
8. Remove Better than Noodles from package and rinse well. Drain.
9. Carefully add to hot wok and stir fry for 2 minutes or until hot.
10. Add sauce and heat through. The sauce will begin to thicken.
11. Add pork and veggies and stir to coat, heating through.
12. Serve immediately.

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