NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground pork (93% lean)

0.75 oz Dry soba noodles

0.5 cup Shelled edamame

1 cup Baby bok choy

0.25 tbsp Tahini

1 tbsp Coconut aminos

1 tsp Chili garlic sauce

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the dry soba noodles for 4-5 minutes until tender, then drain and rinse with cold water to prevent sticking.

• 2

  In a small mixing bowl, whisk together the tahini, coconut aminos, chili garlic sauce, toasted sesame oil, minced garlic, and grated fresh ginger until a smooth, creamy sauce forms.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground pork, breaking it up with a spatula and seasoning with sea salt and black pepper.

• 4

  Once the pork is mostly browned, add the chopped baby bok choy and shelled edamame to the skillet, sautéing for 3-4 minutes until the vegetables are vibrant and tender.

• 5

  Add the cooked soba noodles and the prepared chili-garlic sauce to the skillet, tossing everything together for 2 minutes until the noodles are thoroughly coated and the sauce is warm.

• 6

  Transfer the mixture to a bowl and garnish with freshly sliced green onions before serving immediately.