NUTRITION

SERVINGS

INGREDIENTS

7.5 oz 93% Lean ground beef

0.75 oz Dry rice noodles

1 cup Shredded cabbage

0.5 cup Julienned carrots

1 clove Garlic

1 tsp Fresh ginger

1.5 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Place the dry rice noodles in a heat-proof bowl and cover with boiling water. Let soak for 5-7 minutes until tender, then drain and set aside.

• 2

  Heat a large skillet or wok over medium-high heat. Add the ground beef, sea salt, and black pepper, breaking it up with a spatula until browned and cooked through.

• 3

  Add the shredded cabbage, julienned carrots, minced garlic, and grated ginger to the skillet. Sauté for 3-4 minutes until the vegetables are slightly softened but still crisp.

• 4

  In a small bowl, whisk together the coconut aminos and toasted sesame oil.

• 5

  Add the drained rice noodles and the sauce mixture to the skillet. Toss everything together for 1-2 minutes until the noodles are well-coated and heated through.

• 6

  Remove from heat and garnish with sliced green onions before serving.