NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

1 oz Dry soba noodles

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 tsp Fresh ginger

2 cloves Garlic

1 cup Bok choy

0.25 cup Green onions

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, and red pepper flakes to create the Mongolian sauce base.

• 3

  Heat a large skillet over medium-high heat and add the ground pork, seasoning with sea salt and black pepper.

• 4

  Cook the pork until browned and fully cooked through, breaking it into small crumbles with a spatula.

• 5

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.

• 6

  Stir in the chopped bok choy and cook for 2 minutes until the leaves are wilted but the stems remain slightly crisp.

• 7

  Add the cooked soba noodles and the prepared sauce to the skillet, tossing everything together for 1-2 minutes until well coated and heated through.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with sliced green onions before serving.