NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground Pork (80% lean)

1 oz dry Rice Noodles

3 large Egg Whites

1 cup chopped Baby Bok Choy

1 medium Carrot

1/2 medium Bell Pepper

1 tbsp minced Fresh Ginger

2 cloves minced Garlic

1/4 tsp Red Chili Flakes

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Seeds

2 tbsp chopped Green Onion

2 tbsp Fresh Cilantro

PREPARATION

• 1

  Prepare the rice noodles according to package instructions, then drain and set aside.

• 2

  Heat a non-stick skillet over medium heat. Add the sesame oil and once warmed, sauté the minced ginger and garlic until fragrant, about 1 minute.

• 3

  Add the ground pork to the skillet, breaking it up with a spatula, and cook until browned and cooked through.

• 4

  Sprinkle in the red chili flakes and stir in the low-sodium soy sauce to combine the flavors.

• 5

  Push the pork to one side of the skillet. Pour in the egg whites on the cleared side, allowing them to scramble until just set. Then, mix them with the pork.

• 6

  Toss in the chopped baby bok choy, julienned carrot, and sliced bell pepper. Stir fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.

• 7

  Add the cooked rice noodles to the skillet, tossing gently to combine and ensure the noodles are well-coated with the spicy ginger-garlic sauce.

• 8

  Transfer the noodle bowl to a serving dish and garnish with chopped green onions, sesame seeds, and fresh cilantro.

• 9

  Serve warm and enjoy the perfect balance of spicy, savory, and fresh flavors.