NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground Pork

1 large Egg

1.5 oz dry Rice Noodles

1/2 medium Bell Pepper

1 small Carrot

1 cup Spinach

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tsp Sriracha

1 tbsp Green Onions

PREPARATION

• 1

  Prepare the ingredients by finely mincing the garlic, grating the ginger, dicing the bell pepper, julienning the carrot, and roughly chopping the spinach and green onions.

• 2

  Cook the dry rice noodles according to the package instructions until al dente, then drain and set aside.

• 3

  In a wok or large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger and sauté until fragrant.

• 4

  Add the ground pork and cook until it starts to brown, breaking it up with a spatula.

• 5

  Stir in the diced bell pepper and julienned carrot, and cook for an additional 2-3 minutes until slightly softened.

• 6

  Push the pork and vegetables to the side of the pan and crack the egg into the cleared space. Scramble the egg until just set, then mix it with the pork and vegetables.

• 7

  Add the cooked rice noodles along with the low sodium soy sauce and sriracha. Toss everything together until well combined and heated through.

• 8

  Finish by stirring in the fresh spinach and sprinkle the chopped green onions on top. Adjust seasoning as needed and serve hot.