INGREDIENTS:
- 1 lb pork loin, thinly sliced
- 1 teaspoon coconut oil
- 1 teaspoon jarred ginger
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 tablespoon red curry paste
- 8 oz brown rice noodles
- 1 cup unsweetened coconut milk
- 32 oz chicken broth
- ½ teaspoon salt
- 1 teaspoon brown sugar
- 1 cup angel hair coleslaw mix
- ¼ cup cilantro
- 2 green onions, sliced
INSTRUCTIONS:
- Prepare rice noodles according to package directions.
- Heat a large skillet over medium heat. Add coconut oil and pork. Cook pork for 10-12 minutes or until no longer pink. Stir in ginger and garlic. Add mushrooms and cook an additional 3 minutes. Stir curry paste until incorporated.
- Meanwhile bring coconut milk and broth to a low boil. Stir in salt and brown sugar (adjust seasonings to suit your taste).
- To serve: divide rice noodles among 4 bowls. Top noodles with pork mixture, slaw and cilantro. Ladle broth into each bowl. Garnish with green onions.
Source: Lemons for Lulu
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