Lemongrass Pork Noodle Bowl
Author: Kari - CookingUpClean
Recipe type: Main Dishes
Serves: 4
- 2-3 rice ramen cakes
- 2 carrots, peeled and shredded or shaved
- 6 oz snow peas
- 2 green onions, sliced
- 1 tablespoon olive oil to grease the pan
- MEATBALL INGREDIENTS:
- 1 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon lemongrass paste
- 1 tablespoon chili garlic paste (sambal oelek)
- 1 tablespoon fresh grated ginger or use 2 teaspoons ground ginger
- 2 teaspoons fish sauce
- 2 teaspoons honey
- 1 tablespoon tapioca starch (can use cornstarch or GF flour blend)
- CHILI LIME SAUCE:
- ¼ cup water
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1-2 thai chilies, finely sliced or use 1-2 teaspoons red chili flakes
- Place all meatball ingredients in a bowl and mix together.
- Form small balls with your hands and place in a large saute pan with a small amount of olive oil.
- Cook meatballs on medium heat until browned on all sides and cooked through.
- While meatballs are cooking, start the water boiling for the ramen noodles.
- Mix the chili lime sauce by whisking all of the sauce ingredients together and set aside.
- Once meatballs are done remove from the pan and keep warm.
- Cook the noodles and drain them. Toss them immediately into the pan that the meatballs were in along with the carrots, snow peas and chili lime sauce.
- Stir fry just a few minutes to incorporate the flavors.
- Dish into bowls and top with the meatballs and green onions.
Meatballs can be made in advance and kept in the fridge or frozen. Reheat just before eating.
Calories: 298 Fat: 10g Carbohydrates: 44g Sugar: 7g Sodium: 1411mg Protein: 9g
Recipe by at https://www.cookingupclean.com/lemongrass-pork-noodle-bowl/
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