Asian Pork & Cabbage Noodles
Serves 4-6
Drizzle of sesame or peanut oil
2lbs WHF ground pork
1 small cabbage, chopped
1/2 tsp garlic powder or 1 clove garlic, chopped
8 oz sliced mushrooms
1 bunch scallions, chopped
2 boxes Thai wheat noodles (I use Trader Joe’s)
10 oz organic hoisin sauce
3 TBS brown sugar
2 TBS coconut aminos or soy sauce
2lbs WHF ground pork
1 small cabbage, chopped
1/2 tsp garlic powder or 1 clove garlic, chopped
8 oz sliced mushrooms
1 bunch scallions, chopped
2 boxes Thai wheat noodles (I use Trader Joe’s)
10 oz organic hoisin sauce
3 TBS brown sugar
2 TBS coconut aminos or soy sauce
Directions
Over medium heat cook oil, pork and cabbage until pork and cabbage are cooked through. Add mushrooms and scallions and mix. Squeeze the Individual packages of Thai wheat noodles to loosen them up and add to the pork mixture. Stir with a wooden spoon until all combined and noodles are separated. Mix hoisin sauce with brown sugar and coconut aminos in a separate bowl and then add to the noodle mixture. Mix together over low heat. Serve immediately.