NUTRITION

SERVINGS

INGREDIENTS

0.5 oz Pork belly

3 oz Extra lean ground pork

2 oz Black bean flour noodles

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 cup Zucchini

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Bring a pot of water to a boil and cook the black bean flour noodles according to package directions, then drain and set aside.

• 2

  In a large skillet or wok over medium-high heat, add the cubed pork belly and cook until the fat renders and the edges become golden and crispy.

• 3

  Add the extra lean ground pork and diced yellow onion to the skillet, breaking up the meat with a spatula and cooking until browned and no longer pink.

• 4

  Stir in the diced zucchini, minced garlic, and grated fresh ginger, sautéing for 3 minutes until the zucchini is tender-crisp and fragrant.

• 5

  Whisk together the gochujang and tamari in a small bowl, then pour the mixture into the skillet along with the toasted sesame oil, stirring to coat everything evenly.

• 6

  Add the cooked noodles to the skillet and toss well to incorporate the sauce, then season with sea salt and black pepper.

• 7

  Divide the mixture into a bowl and garnish with toasted sesame seeds and sliced green onions before serving.