NUTRITION

SERVINGS

INGREDIENTS

7 oz ground pork (93% lean)

0.25 oz rice vermicelli noodles

1 cup shredded green cabbage

0.5 cup shredded carrots

0.5 cup sliced cucumber

1 tbsp minced lemongrass

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp fresh lime juice

0.25 cup fresh cilantro

0.25 cup fresh mint

1 tsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the rice vermicelli for 3-4 minutes until tender; drain and immediately rinse with cold water to stop the cooking process.

• 2

  Heat the toasted sesame oil in a large skillet over medium-high heat.

• 3

  Add the ground pork to the skillet, breaking it into small crumbles with a wooden spoon.

• 4

  Stir in the minced lemongrass, grated ginger, minced garlic, sea salt, and black pepper, cooking until the pork is fully browned and aromatic.

• 5

  In a small jar or bowl, whisk together the coconut aminos, lime juice, and sriracha to create the dressing.

• 6

  Divide the chilled rice noodles between two bowls and top with the warm lemongrass pork.

• 7

  Arrange the shredded cabbage, carrots, and cucumber slices over the noodles.

• 8

  Drizzle the lime dressing over the bowls and garnish generously with chopped cilantro and mint before serving.